Cheese dumplings smothered in caramelized onions — comfort food from the Alpine region.
Käsnocken are tender egg noodle dumplings filled with or mixed with alpine cheese, served as a hearty main course or side. Similar to spätzle but larger and fluffier, they're typically topped with crispy fried onions and sometimes a splash of vinegar or broth. This is beloved Alpine comfort food, found throughout Liechtenstein and Eastern Switzerland.
Serves 4
Mix flour, water, eggs, salt, and most of the cheese until a thick, sticky dough forms.
Bring salted water to a boil. Using a Käsnocken maker or large spoon, drop dumplings into boiling water. They're done when they float.
While dumplings cook, melt butter and fry sliced onions over medium heat until golden and crispy, 15-20 minutes.
Drain dumplings and place in a serving bowl. Top with caramelized onions, remaining cheese, and a splash of vinegar if desired.
A Käsnocken maker produces traditional shape but a spoon works fine.
Don't overcrowd the pot — cook in batches if needed.
Crispy onions are essential — take time to caramelize them properly.
Add mushrooms to the onion mixture
Serve in a soup or broth
Mix in crispy bacon pieces
Best eaten fresh. Leftover dumplings can be pan-fried and crisped up the next day.
Käsnocken are rooted in Alpine alpine shepherding culture, where cheese was abundant and hearty dumplings sustained mountain workers through cold winters.
Use a slotted spoon to drop spoonfuls of batter into boiling water.
Cook dumplings ahead and store in the fridge. Pan-fry to reheat and crisp up.
Per serving · 4 servings total
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