Käseknolle Recipe

Introduction

Käseknolle, or "cheese dumpling" in English, is a rich and creamy cheese-based dish originating from the alpine regions of Austria and Switzerland. Traditionally, Käseknolle has been a staple of winter cuisine, cherished for its warming properties and simple, rustic flavors that bring comfort. The dish has slowly made its way across Europe and into gourmet kitchens worldwide, appreciated for its versatility and depth of flavor.

Ingredients

• Flour - 2 cups
• Eggs - 3 large
• Salt - 1 teaspoon
• Nutmeg - 1/2 teaspoon, freshly grated
• Water - 1/2 cup
• Cheese - 2 cups, shredded (traditionally Emmental or Gruyère)
• Butter - 4 tablespoons
• Onion - 1 large, finely chopped
• Black Pepper - to taste
• Parsley - for garnish, chopped

Preparation

Making the Dough

1. In a large mixing bowl, combine flour, salt, and nutmeg.
2. Create a well in the center of the flour mixture and add the eggs and water.
3. Using a wooden spoon or your hands, combine the ingredients until a dough forms. It should be sticky but manageable.

Shaping the Dumplings

1. Boil a large pot of salted water. Once boiling, reduce to a simmer.
2. Wet two tablespoons in the hot water and shape small dough portions into dumplings, dropping them into the simmering water.
3. Cook the dumplings until they float to the surface, about 5 minutes. Remove with a slotted spoon to a colander.

Cooking Process

Combining Ingredients

1. In a skillet, melt butter over medium heat. Add onion and sauté until golden brown and caramelized.
2. Add cooked dumplings to the skillet and toss to coat them in the butter and onions.
3. Reduce heat to low and sprinkle cheese generously over the dumplings.
4. Cover the skillet and let the cheese melt, stirring occasionally until creamy and fully integrated with the dumplings.
5. Season with black pepper to taste.

Serving and Enjoyment

Transfer Käseknolle to a serving platter. Garnish with freshly chopped parsley. Serve hot as a main dish or as a side, paired with a robust red wine or a crisp white, to complement the rich cheese flavors. Enjoying Käseknolle in a communal setting enhances the traditional experience, echoes of the alpine huts where it was first made.

This dish goes well with a refreshingly crunchy salad or pickled vegetables, balancing the richness of the cheese with a hint of acidity and freshness. The history of Käseknolle, intertwined with the everyday lives of those inhabiting the Alps, makes it a fascinating culinary journey that resonates with culture and heritage, turning a simple meal into a tangible connection to the past.