Vorarlberger Käsknöpfle

The original

Anyone who has ever been to Vorarlberg knows them - our Käsknöpfle. Served in a traditional wooden bowl (= "Brenta"), accompanied by potato salad. This dish should not be missing from any menu in the country's inns. It can also be found at many Vorarlberg lunch tables almost every week - the dish is considered a classic on Fridays.

The exact preparation and the cheese mixtures vary slightly from region to region, but the basic recipe is the same everywhere. And it's actually not that difficult! We hope you enjoy cooking it!

Ingredients:

  • 500 g flour
  • 6 eggs
  • approx. 200 ml water
  • salt
  • 1-2 onions
  • 100 g butter
  • 300 g cheese (mountain cheese, Alpine cheese, grated cheese)
  • Salt water for cooking

If desired: Pepper, chives

Preparation:

  1. Quickly mix the flour, eggs, water and salt into a dough.
  2. Tip: Stirring for too long makes the dough tough. The dough should be so firm that it pulls off the spoon.
  3. Grate the different types of cheese and mix.
  4. Bring salted water to the boil and "spätzla" the dough in portions using a spaetzle slicer.
  5. Boil briefly until they float on the surface of the water, strain.
  6. Alternate layers of spaetzle and cheese in a preheated bowl.
  7. Peel the onion and cut into rings. Dredge in flour and fry in butter until light brown.
  8. Stir once before serving and top with onion rings. Season with freshly ground pepper and chives.

Tip: We traditionally eat the Käsknöpfle with potato salad. We also often enjoy it with a cold beer in the evening.