Pinzgauer Kasnocken

by Editorial Staff

Summary

250 g flour
2 egg (s)
3 tablespoon oil
liter ⅛ milk
30 g butter
200 g cheese (Pinzauer beer cheese, mountain cheese is also possible as an alternative)
100 g onion (s), finely diced
150 ml vegetable stock
0.5 teaspoon ½ salt
1 handful chives, cut into rolls
liters ⅛ water

Mix the eggs with a mixture of milk and water. Then make a medium-firm dumpling dough with flour and salt. Let this dough stand for a few minutes.
Then slice through a large-hole sieve (or through a grater held the wrong way!) Into boiling salted water. Let simmer briefly (approx. 3 min.) Until the dumplings float on the surface. Then take it out and wash it off with cold water.
Heat the butter in an iron pan (or a non-stick pan). First sweat the onion cubes in it, then add the dumplings to the pan and deglaze with the vegetable stock. Dice the cheese and add. Once the cheese has melted, serve.
Sprinkle with plenty of fresh chives before serving.
A green salad goes well with it.