KäsknöpfleCheese Dumplings with Fried Onions
Käsknöpfle are small Alpine egg dumplings layered with cheese and finished here as a baked variation with fried onions. Liechtenstein versions are prepared in several ways and are often served hot with applesauce or salad.
Prep
25m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Boiling
- 2.5lWater
Dough
- 350gAll-Purpose Flour
- 3pcsEgg
- 120mlWhole Milk
- 80mlWater
- 8gSalt
- 1gNutmeg Powder
Cheese
- 200gEmmental Cheese (coarsely grated)
- 150gBergkäse Cheese (coarsely grated)
Topping
- 180gOnion (thinly sliced)
- 50gUnsalted Butter
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a gentle boil in a large pot.
- 02
In a bowl, whisk the eggs, whole milk, and water. Stir in the all-purpose flour, salt, and nutmeg powder until you have a thick, smooth batter. Let it rest for 10 minutes.
- 03
Press or scrape the batter in small portions into the simmering water. Cook for 2 to 3 minutes after the dumplings float and feel tender, then lift them out and drain well.
- 04
Heat the oven to 200°C (400°F).
- 05
Melt the unsalted butter in a frying pan over medium heat. Add the onion and cook slowly until deeply golden and sweet.
- 06
Spread a layer of dumplings in a baking dish, scatter over some emmental cheese and bergkäse cheese, then repeat the layers until everything is used.
- 07
Top the dish with the fried onion and bake for 10 to 15 minutes, until the cheese is melted and bubbling with lightly browned edges.
- 08
Serve hot while the dumplings are still soft and the cheese is stretchy.
Ratings & Reviews
Log in to rate and review this recipe.