Kasnocken (Austrian Cheese Dumplings)
Kasnocken are small dumplings combined with melted cheese. In Germany, "Nocken" are called "Spaetzle". They have their origins in Schwaben, a region in Southern Germany, and are served as a side dish to roasts. People from Austria and from the Allgaeu, a district of Bavaria next to the Austrian border, refined the original Spaetzle and made up their own variety. They added cheese instead of meat and thus created a main dish. In Germany, this dish is called "Kaesspaetzle", whereas in Austria it is called "Kasnocken". Today, the Pinzgauer Kasnocken are probably the most famous
Source and licence
"Kasnocken (Austrian Cheese Dumplings)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kasnocken_(Austrian_Cheese_Dumplings), revision 4511373), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kasnocken_(Austrian_Cheese_Dumplings)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4511373
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ¼ L water
- 2 eggs
- 1 cup (300 g) all-purpose flour
- ¼ cup (70 g) butter
- 120 g fatty cheese plus 120 g low-fat cheese OR 250 g Pinzgauer Bierkäse cheese
- Salt
- Pepper
- 1 big onion, cut into rings
- 1 bunch of chives, finely chopped
Method
- Mix flour, eggs, water, and salt carefully to get a dough; it should neither be stiff nor too soft.
- Pass the dough through a special press for dumplings into boiling, salted water.
- Boil the small dumplings for about 3 minutes, then drain and rinse them with cold water.
- Melt the butter in a pan, add the dumplings, and season them with salt and pepper.
- Gradually add the grated cheese and stir vigorously.
- When all of the cheese has melted, heat butter in another pan, add the onion rings, and fry them until they become golden brown.
- Top the dumplings with the onion rings and chives.