Lunches
Cheese Spaetzle, Liechtenstein Style (Käsknöpfle)
Ingredients
- 400 g (3 1/4 cups) plain flour
- 4 large eggs
- 200 ml (3/4 cup plus 1 tbsp) water
- 1 tsp salt
- 250 g (2 1/2 cups) grated Alpine mountain cheese (a firm, nutty cheese)
- 3 large onions, thinly sliced
- 40 g (3 tbsp) butter
- Freshly ground black pepper
Method
- Whisk together the flour, eggs, water and salt to a thick, elastic batter. Beat for several minutes until it blisters and falls in ribbons from the spoon.
- Let the batter rest for 15 minutes.
- Bring a large pot of salted water to a rolling boil. Push the batter through a spaetzle press or coarse colander directly into the water.
- Cook the dumplings for 2-3 minutes until they float, then remove with a slotted spoon.
- Meanwhile, melt the butter in a frying pan and cook the onions slowly over low heat for 20-25 minutes, stirring often, until deeply golden and caramelised.
- Layer the cooked spaetzle with the grated cheese in a warm pot or ovenproof dish, folding gently so the cheese melts through the heat of the dumplings.
- Top generously with the caramelised onions and a good grinding of black pepper before serving.
Introduction: Käsknöpfle, small hand-cut egg dumplings baked or folded with mountain cheese, is the most celebrated everyday dish in Liechtenstein and is often described as the country's unofficial national lunch.
Cultural Background: Käsknöpfle, small hand-cut egg dumplings baked or folded with mountain cheese, is the most celebrated everyday dish in Liechtenstein and is often described as the country's unofficial national lunch. It shares its roots with the Spätzle traditions of the wider Alemannic Alpine region but Liechtenstein households favour a firmer, knöpfle (button-shaped) dumpling rather than long ribbons, generously layered with local Alpine cheese and topped with deeply caramelised onions.
Tips: A wet spoon or spaetzle press makes it much easier to push the sticky batter into the water. Resist stirring the onions too often; letting them sit undisturbed helps them caramelise rather than steam.
Variations: A vegetarian version is naturally standard, as the dish contains no meat; for a vegan adaptation, use a plant-based cheese alternative and a flax-egg batter. Some families add a spoonful of cream to the melted cheese layer for extra richness.
Storage: Keeps refrigerated in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat with a splash of milk, or in the oven at 160C (325F) until warmed through.
FAQs:
Q: What cheese should I use?
A: A firm, nutty Alpine cheese with good melting qualities works best; any good melting mountain cheese is a suitable substitute.
Q: Can I make the spaetzle ahead?
A: Cook and cool them, then reheat with the cheese layer just before serving.
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