Entree: Liechtenstein – Käsknöpfle (Cheese dumplings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 4 large eggs (approx. 200 g total)
- 1/2 cup (120 ml) milk (or water)
- 1/2 tsp (3 g) salt, plus more for cooking water
- Pinch of ground nutmeg
- 8 oz (225 g) Emmental or Alpine cheese, grated
- 3 tbsp (45 g) unsalted butter
- 2 medium onions, about 8 oz (225 g), thinly sliced
- 2 tbsp (30 ml) vegetable oil or additional butter for frying the onions
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped chives or parsley for garnish (optional)

Instructions

1. In a bowl, whisk together the flour, salt, and nutmeg. Make a well in the center and add the eggs and milk. Beat until a smooth, sticky batter forms; it should be thicker than pancake batter but soft enough to drop. Let the batter rest 10–15 minutes.
2. Bring a large pot of salted water to a rolling boil. Using a spaetzle press, colander with large holes, or a spätzle board, press or scrape the batter into the boiling water in small dumpling shapes. Work in batches to avoid overcrowding.
3. When the Käsknöpfle float to the surface (about 2–3 minutes), allow them to cook another 30–60 seconds, then scoop out with a slotted spoon into a colander to drain. Repeat until all batter is cooked.
4. Meanwhile, heat 2 tbsp (30 ml) oil or butter in a skillet over medium heat and sauté the sliced onions slowly until deep golden brown and caramelized, about 15–20 minutes. Remove and set aside.
5. In a large sauté pan or shallow ovenproof dish, melt 1 tbsp (15 g) butter over medium heat. Add half of the drained spätzle and toss briefly. Scatter half of the grated cheese over them, then add the remaining spätzle and top with the rest of the cheese.
6. Cover the pan until the cheese begins to melt, or place under a hot broiler for 2–4 minutes until the cheese is bubbly and lightly browned (watch carefully).
7. Stir gently to combine melted cheese with the spätzle, add the remaining 2 tbsp (30 g) butter in small knobs to brown slightly, and season with pepper. Top with the caramelized onions and garnish with chopped chives or parsley if using. Serve hot.