Kääschnöpfle.
Käsknöpfle.
Preparation: 30 minutes
Effort: medium
Servings: 3
Ingredients.
For the dough.
300 g flour (spaetzle flour from Vorarlberger Mehl)
3 eggs
1/8 litre water
1 pinch of salt
For the Kääschnöpfle.
150g butter or clarified butter
150g mountain cheese (Vorarlberger Spätzle mix)
4 onions
300 g flour (spaetzle flour from Vorarlberger Mehl)
3 eggs
1/8 litre water
1 pinch of salt
For the Kääschnöpfle.
150g butter or clarified butter
150g mountain cheese (Vorarlberger Spätzle mix)
4 onions
How to prepare.
Prepare a viscous dough from the flour, eggs, salt and water and leave to rest for 1/2 hour. If the mountain cheese has not yet been grated, grate the cheese. Then pass the dough through a dumpling sieve into boiling salted water. After the first boil, remove the dumplings with a slotted spoon. Serve in a preheated bowl.
One layer of Knöpfle (approx. 2 cm high)
One layer of grated mountain cheese
One layer of Knöpfle
One layer of grated mountain cheese
...
One layer of grated mountain cheese
One layer of Knöpfle
One layer of grated mountain cheese
...
Warm the pastries with the Kääschnöpfle in a preheated oven so that the cheese can melt.
Meanwhile, fry the onions in butter.
Meanwhile, fry the onions in butter.
Finally, season with browned onions and butter and serve.
Classic side dish: potato salad or green salad.
Only the best.
A true Walser uses only the best mountain cheese for the Kääschnöpfle: old, mature and dry.
Don't panic: with the Spätzle mixtures (consisting of mountain cheese and Rässkäse) from our local dairies, the Kääschnöpfle are sure to be a success!ischungen (aus Bergkäse und Rässkäse bestehend) unserer heimischen Sennereien, gelingen die Kääschnöpfle bestimmt!
Cooked by:
Evelin Moosbrugger
Evelin Moosbrugger