Liechtenstein cheese dumplings

Liechtenstein speciality based on the recipe from the landlords Myriam and Othmar Biedermann-Öhri

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Cheese spaetzle topped with crispy fried onions and parsley in a white dish

Cheese dumplings ingredients

for 8 persons

600g flour
8 eggs
1dl fresh water
1 pinch of pepper, salt and nutmeg

Appenzeller cheese (grated)
Sour cheese (grated)
Onion

Preparation of the Liechtensteiner Käsknöpfle

The Liechtenstein speciality based on the recipe from the innkeepers Myriam and Othmar Biedermann-Öhri from the Löwen restaurant in Schellenberg.

Put the ingredients in a bowl and make a dough. Leave to rest for approx. 10-20 minutes. Then put the dough through the Knöpfle slicer into boiling salted water (2 heaped teaspoons of salt). Allow the Knöpfle to rise well, place in a bowl with the Appenzeller cheese (grated) and sour cheese (grated) and mix well.

Fry the onion rings in butter until golden brown, add to the dish and serve. Serve with lettuce, potato salad or apple sauce.

Tip: If the Käsknöpfle are too dry, add a little stock water before mixing with the cheese.

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