Cookbook:Kasnocken (Austrian Cheese Dumplings)
| Kasnocken (Austrian Cheese Dumplings) | |
|---|---|
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| Category | Main course recipes |
| Servings | 3–4 |
| Time | 25 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | 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 type of cheese dumplings in Austria, and they are popular among both locals and tourists.
In Salzburg, Kasnocken are traditionally made with the Bierkäse produced in the region of Pinzgau. However, it is also possible to use other sorts of cheese. In order to gain the best possible taste, connoisseurs recommend to prepare and serve the dish in a cast-iron pan. This is usually done in ski lodges and restaurants in the Pinzgau region. The final result, however, mainly depends on one's individual taste; the type of cheese, the amount of onions, and the spices will define the final flavor of the dish. However it is prepared, those who like cheese, will love Kasnocken. And perhaps even those who usually do not like cheese, will relish this traditional Austrian dish.
Kasnocken are usually served with lettuce and a glass of milk. Since this fare is rather hard to digest, especially for people not used to such opulent meals, the meal may be rounded off with a schnaps.
Ingredients
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- 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
Procedure
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- 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.