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"In einem guten Käse sind alle Tugenden der Menschheit enthalten."

"In a good cheese, all the virtues of humanity are contained."


Liechtensteiner Käsknöpfle is a traditional dish from Liechtenstein and the neighboring Alpine regions, particularly popular in the Austrian state of Vorarlberg. It is a type of pasta dish, somewhat similar to German Spätzle or Swiss Älplermagronen, but with its own distinct character.


Käsknöpfle, often referred to as "Kässpätzle," has a long history rooted in the Alpine regions where hearty and comforting dishes are prevalent due to the mountainous terrain and cold climate. The dish is a staple in the culinary traditions of Liechtenstein and the surrounding Alpine countries.


The basic ingredients for Liechtensteiner Käsknöpfle typically include flour, eggs, milk, salt, and cheese. The cheese used is often a mild, meltable Alpine cheese like Emmental or Gruyère. The dough is made by mixing the ingredients, and the resulting batter is then pressed through a colander or a special Spätzle press into boiling water, creating irregularly shaped pasta dumplings.


As with many traditional dishes, there are regional variations and personal adaptations of Käsknöpfle. Some recipes might incorporate onions, bacon, or other local ingredients to enhance the flavor.


In Liechtenstein and the Alpine regions, dishes like Käsknöpfle are not just a meal but a cultural experience, representing the connection between the people and the land. This dish, like many traditional Alpine recipes, reflects the resourcefulness of using simple, local ingredients to create a satisfying and flavorful meal.


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Serving & Tradition

Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.

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Hi! I`m Ben Pierce Jones

I've spent the last seven years traveling around the world, working and studying abroad.

Käsknöpfle From Liechtenstein

Liechtensteiner Käsknöpfle is a traditional dish from Liechtenstein and the neighboring Alpine regions, particularly popular in the Austrian state of Vorarlberg.

Prep time

30 mins

Cook time

20 hours

Serves

4

INGREDIENTS

For the Dough:

  • 2 cups all-purpose flour

  • 4 large eggs

  • 1 cup milk

  • 1/2 teaspoon salt

  • 1./2 teaspoon nutmeg


For Topping:

  • 2 cups grated Alpine cheese (Emmental, Gruyère)

  • Knob of butter

  • 1/2 good melting cheese, mozzarella, provolone

  • Optional: 1 large onion, thinly sliced

  • Optional: 4-6 slices of bacon, chopped

  • Thinly sliced green onion

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Instructions

Cheesy and delicious, this Germanic classic is a beloved taste of Vaduz.

Click here for video recipe and story on Instagram


Prepare the Dough:


  1. In a large mixing bowl, whisk together the flour. nutmeg and salt.

  2. In a separate bowl, beat the eggs, then gradually add the milk while continuing to whisk.

  3. Pour the wet ingredients into the dry ingredients and mix until you have a smooth, thick batter. It should be thicker than pancake batter but still pourable.


Cook the Käsknöpfle:


  1. Bring a large pot of salted water to a boil.

  2. Place a colander or a Spätzle press over the boiling water. If you don't have either, you can always use a cheese grater.

  3. Pour a portion of the batter into the colander or press and use a spatula or a wooden spoon to push the batter through the holes into the boiling water. You're essentially making small, irregularly shaped drop dumplings.

  4. Let the Käsknöpfle cook for about 1-2 minutes or until they float to the surface. Remove them with a slotted spoon and place them in a large bowl. Repeat until all the batter is used.

  5. Once all of your dumplings are done, transfer to a warm pan with some butter and add in all of your cheese, making sure to mix while it all melts.


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