ReceptnaptárCheese spaetzle with fried onions (Kasnocken)
These cheese dumplings are a version, well known in Hungary too, of Kasnocken from the Austrian Alps, a favourite in mountain huts. The hot dumplings turn stretchy and creamy with two kinds of cheese, and onions fried in butter add a sweet, caramel flavour. It is ready in thirty minutes, and it is especially inviting served straight from the pan.
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Ingredients
Method
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- Mix the flour, eggs, water and salt into a dumpling batter — neither too stiff nor too soft.
- Press it through a spaetzle maker into boiling salted water, cook for about 3 minutes, then drain and rinse with cold water.
- Melt half the butter in a frying pan, add the dumplings and season.
- Gradually sprinkle in the grated cheese and stir vigorously until it melts.
- In another pan, fry the onion rings in the rest of the butter until golden.
- Serve the dumplings topped with the fried onion and chives.
Source: Wikibooks Cookbook – Kasnocken (Austrian Cheese Dumplings) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Do not overcook the dumplings, because they keep heating in the pan. Rinsed in cold water, they will not stick together.
- Sprinkle the cheese over the dumplings a little at a time and stir vigorously, so that it melts evenly and does not stay in large lumps.
- Fry the onions patiently over a low to medium heat, because that is the only way they turn sweet and golden brown. Salt them lightly at the end.
Frequently asked questions
Which cheese works best?
A blend of one stronger cheese and one that melts well. Besides Emmental and Trappist cheese, Gruyère or aged Gouda are also good.
How long does it keep?
It is best fresh, because the cheese hardens as it cools. Leftovers keep in the fridge for 2 days; reheat them in a frying pan with a little butter.
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