Käsknöpfle with fried onions

The original austrian dish!

Käsknöpfle 1, Vorarlberg Milch
Käsknöpfle 2, Vorarlberg Milch

Ingredients for 4 persons:

500 g spaetzle flour 
7 eggs 
200 g Ländle milk 
50 g of mineral water 
400 g Ländle spaetzle cheese 
(or 190 g grated Vorarlberg mountain cheese - 12 months, 160 g Ländle Räßkäse, 50 g Ländle Rheintaler cheese) 
50 g Ländle Sura cheese 
60 g Ländle butter

roasted onions:
3 onions 
30 grams of flour 
20 g paprika, noble sweet


Heat Ländle butter in a pan until it is brown and has a nutty aroma. Put the flour, salt, pepper and nutmeg in a bowl.


Add Ländle milk, mineral water and eggs and use a wooden spoon to make a firm dough. Beat the dough until it bubbles.


Have a saucepan ready with plenty of boiling salted water. Press the dough through a spaetzler and bring to the boil once.


Skim the spaetzle into a bowl with a hole scoop - you can leave a little spaetzle water on it, so that it stays juicy.


Sprinkle the grated cheese mixture on top and mix into the spaetzle with a wooden spoon until it pulls threads. Pour the brown butter over it.


roasted onions:
Cut the onions into fine rings using a slicer. Put in a bowl and dust with flour and paprika powder and stir well until the onions have absorbed everything.


Fry in hot oil at 180 ° C and drain on kitchen paper. Pour the onions over the cheese knobs.

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