Vorarlberger Käsknöpfle

Summary

Ingredients for Kasknopfle

• 540 g wheat flour, preferably spaetzle flour
• 4 egg (s)
• ¼ liter of water, warm
• 400 g cheese (mixture of spicy mountain cheese, mixed breed cheese, Rässkäse), grated
• 100 g cheese (sour), cut into small pieces
• 4 medium onion (s)
• butter
• 2 tablespoon sugar
• salt, pepper

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Instructions

1. Cut the onions into thin rings and slowly caramelize them in plenty of clarified butter. The process can take up to 20 minutes.
2. In the meantime, mix the flour, eggs and the warm water into a dough until it bubbles. It's a tough batter. The dough must be airy, but not too moist, otherwise the knöpfle will be too big.
3. Bring plenty of salted water to the boil, slide small dumplings into the boiling water with the help of the knocker. Let steep until they rise to the surface and no longer taste like flour.
4. Using a skimmer, put a layer of Knöpfle in a preheated bowl that is as thick-walled as possible, sprinkle some cheese mixture on top, spread the sour cheese on top immediately after the first layer of Knöpfle, then again Knöpfle, etc., until all the Knöpfle and all of the cheese are in the bowl. Drizzle some of the cooking water (approx. 1-1.5 ladles) over the knöpfle and let it sit in the oven preheated to 100 ° C for three to five minutes. Spread the onions on top and serve.

Recipe Notes

Potato and green salad are usually served with it.

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