Käsknöpfle recipe

Boiling-hot knöpfle layered alternately with alpine cheese and sour cheese so the cheese pulls into strands, crowned with fried onion rings and eaten with apple sauce.

1 hourmedium9 ingredients

Ingredients

• 250 g alpine cheese (bergkäse)
• 100 g sour cheese (sauerkäse)
• 500 g all-purpose flour
• 6 eggs
• 150 ml water
• 2 onions
• 50 g butter
• 1 tsp salt
• 200 g apple sauce

How to make Käsknöpfle

1. Beat 500 g flour, 6 eggs, about 150 ml water and 1 tsp salt into a thick sticky dough; keep beating until it blisters, then let it rest 15 minutes.
2. Bring a large pot of salted water to the boil and press the dough through a Knöpfle grater straight into it.
3. Lift the knöpfle out with a slotted spoon as soon as they float, about 2 minutes, and keep them hot.
4. Slice 2 onions into rings and fry them in 50 g butter until deep golden, about 10 minutes; set aside.
5. In a warm buttered dish, build alternating layers: knöpfle, then a handful of the 250 g grated alpine cheese and the 100 g grated sour cheese. Start with knöpfle, finish with cheese.
6. Leave the dish in a 180 °C oven 5 to 10 minutes, just until the cheese melts into strands; add a splash of hot stock if the knöpfle look dry.
7. Scatter the fried onions over the top and serve at once with apple sauce and a green salad.

Get Copper on the App Store

More dishes from Liechtenstein →