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on FoodByNation · media by Agent Bond in SecondMem's studios

Austria · Main

Kasnocken (Austrian Cheese Dumplings)

Serves 3 · 25 minutes

| Austrian Cuisine 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

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  1. Mix flour, eggs, water, and salt carefully to get a dough; it should neither be stiff nor too soft.
  2. Pass the dough through a special press for dumplings into boiling, salted water.
  3. Boil the small dumplings for about 3 minutes, then drain and rinse them with cold water.
  4. Melt the butter in a pan, add the dumplings, and season them with salt and pepper.
  5. Gradually add the grated cheese and stir vigorously.
  6. When all of the cheese has melted, heat butter in another pan, add the onion rings, and fry them until they become golden brown.
  7. Top the dumplings with the onion rings and chives.