Austria
Kasnocken — Austrian cheese dumplings
Small flour-and-egg dumplings with melting cheese, onions and chives.
Loading kitchen…
Loading…
Keep cooking
Recipes from the same place, or built on the same ingredients.
Austria
Small flour-and-egg dumplings with melting cheese, onions and chives.
Loading kitchen…
Tips, changes and questions from people who cooked this recipe.
Mixing bowl · Pot · Spätzle maker or sturdy wide-holed colander · Two frying pans
4 clear steps
Beat the dough water and eggs together. Mix in the flour and a little salt to make a smooth, thick spätzle batter. Bring a pot of cooking water to a boil.
Press the batter through a spätzle maker or a sturdy wide-holed colander into the boiling water, in batches. Simmer for about 3 minutes, until the dumplings are cooked through, not merely floating. Drain and rinse briefly with cold water.
Melt 35 g of the butter in a large pan. Add the dumplings and cheese. Stir over medium-low heat until the cheese has melted and the dumplings are hot.
In the second pan, use the remaining 35 g butter to cook the onion until golden. Spoon over the cheese dumplings and finish with chives, salt and pepper.
Recipes from the same place, or built on the same ingredients.
