Kasnocken (Austrian Cheese Dumplings)
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
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 9 listed ingredients.
- Set aside about 25 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Mix flour, eggs, water, and salt carefully to get a dough; it should neither be stiff nor too soft.
- 02
Pass the dough through a special press for dumplings into boiling, salted water.
- 03
Boil the small dumplings for about 3 minutes, then drain and rinse them with cold water.
- 04
Melt the butter in a pan, add the dumplings, and season them with salt and pepper.
- 05
Gradually add the grated cheese and stir vigorously.
- 06
When all of the cheese has melted, heat butter in another pan, add the onion rings, and fry them until they become golden brown.
- 07
Top the dumplings with the onion rings and chives.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to S82; view original image record .
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