Tuesday, July 22, 2008

Käsknöpfle (tiny cheese dumplings)


Serves 4.

  • 300 grams flour
  • 1-1/2 teaspoons salt
  • 3 eggs
  • 15 ml water
  • 1 large onion
  • 150 grams mixed grated cheeses (use sharp cheese such as Gruyere, mild cheese such as Emmental and, if possible, add sour cheese)
  • Place flour and salt in a mixing bowl. Mix eggs and water in a separate bowl and then add to the dry ingredients. Mix until bubbles rise in the batter. The batter is the correct consistency when it is thick. Cover the batter with a cloth and let stand for approx. 30 minutes.
  • Bring salted water to a boil in a large pot. Drop small bits of the batter into the simmering water or put through a sliding cutter or colander. When the dumplings come to the surface, remove and drain them with a sieve. Place them on a plate and mix with the grated cheese. Garnish the cheese dumplings with toasted onions and serve with salad or applesauce.

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