Liechtensteiner Käsknöpfle

Overview

Liechtensteiner Käsknöpfle is a beloved Alpine comfort food from the Principality of Liechtenstein, closely related to spätzle and knöpfle found across the region. Families traditionally gather around a steaming bowl and share it straight from the pot, layering tender dumplings with local cheeses and a crowning tumble of browned onions. The dish is rustic yet celebratory, perfect after a day in the mountains, and it showcases the satisfying textures and rich aromas that define the region’s farmhouse cooking.

Ingredients

• all-purpose flour
• eggs
• milk
• water
• salt
• black pepper
• nutmeg
• Emmental cheese
• Appenzeller cheese
• onions
• butter
• chives (optional)
• applesauce (optional, for serving)

Preparation

1. Grate the Emmental cheese and the Appenzeller cheese into separate bowls so you can layer them later. Thinly slice the onions. If using, finely snip the chives.
2. Set a large, heavy pan over medium heat and add a generous knob of butter. Add the sliced onions with a pinch of salt and cook, stirring occasionally, until deeply golden and sweet. If the pan looks dry, swirl in a little more butter.
3. In a mixing bowl, whisk the eggs with the milk, then season with salt, a few grinds of black pepper, and a pinch of freshly grated nutmeg. Add the all-purpose flour gradually, whisking until the batter is smooth, thick, and elastic. The texture should fall from the whisk in thick ribbons; adjust with a splash of milk if too stiff or a dusting of all-purpose flour if too loose. Let the batter relax while you heat the pot.
4. Bring a wide pot of gently bubbling water to a simmer and season it well with salt. Keep a colander ready and warm a serving bowl.
5. Working in batches, press or scrape the batter through a spätzle maker or off a board into the simmering water. Stir immediately so the pieces do not clump. When the dumplings rise to the surface and feel springy at the edges, lift them out with a skimmer, drain briefly, and transfer to the warm bowl.
6. Layer the hot dumplings with handfuls of the grated Emmental cheese and Appenzeller cheese, tossing lightly so the heat melts the cheese into silky strands. Repeat with the remaining batches.
7. Spoon the browned onions and any flavorful butter from the pan over the top. Scatter the chives if using. Taste and finish with a final pinch of salt or a whisper of black pepper as needed.

How to Serve

Bring the bowl straight to the table so everyone can scoop into the molten layers of Emmental cheese and Appenzeller cheese wrapped around tender dumplings and sweet, buttery onions. A side of cool, gently tart applesauce is traditional and provides a refreshing contrast. Garnish each portion with a sprinkle of chives and a touch of black pepper to brighten the flavors.

Tips and Notes

• Cheese balance: For a classic flavor, use a slightly larger share of Emmental cheese for meltability and a smaller share of Appenzeller cheese for aromatic depth. Adjust to taste.
• Batter feel: If the batter resists the tool, loosen with a small splash of milk. If it drops too quickly, reinforce with a spoonful of all-purpose flour.
• Seasoning: A restrained pinch of nutmeg and a light grind of black pepper are traditional; you can season the cooking water generously with salt to ensure the dumplings are well seasoned throughout.
• Topping: Let the onions go to a deep amber for a pleasing bittersweet edge, and don’t hesitate to finish them with a pat of butter right before topping.