Kasnocken (Austrian Cheese Dumplings)
Photo: S82, CC BY-SA 3.0
Kasnocken are Austrian cheese dumplings, tossed in a pan with melted cheese and finished with fried onion. The dish grew out of Swabian spaetzle, which was served beside roasts until cooks in Austria and the Allgaeu swapped the meat for cheese and made it a main course. The Pinzgauer version, made with Bierkäse, is the best known. The rinse in cold water keeps the dumplings separate before they meet the cheese.
Instructions
Mix the flour, eggs, water and a pinch of salt into a dough. It should be neither stiff nor too soft.
Press the dough through a spaetzle press into a pot of boiling, salted water.
Boil the small dumplings for about 3 minutes, then drain them and rinse with cold water.
Melt the butter in a pan, add the dumplings and season them with salt and pepper.
Add the grated cheese a little at a time, stirring hard so it melts into the dumplings. Keep going until all the cheese has melted.
Heat butter in a second pan and fry the onion rings until they turn golden brown.
Serve the dumplings topped with the fried onion and the chopped chives.
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