Kasespatzle (German Alpine Cheese Dumpling Noodles)
Quick answer
Kasespatzle is an Alpine comfort dish from southern Germany and Austria, made by boiling a thick batter of flour, eggs, and milk into small dumplings, then tossing them w...
What makes this special
- Boiling small dumplings into a thick cheese sauce defines this Alpine comfort dish.
- Melted Emmental coating the spätzle delivers the rich Alpine dairy character
- Slow low-heat caramelizing of onions extracts concentrated sweetness with no sharpness
Key ingredients
Core cooking flow
- 1 Mix 180 g flour, 2 eggs, 100 ml milk, and 1 tsp salt until no dry flour remains.
- 2 Bring a large pot of water to a strong boil, then drop in small portions of batter.
- 3 When the spaetzle rise to the surface, cook for about 1 minute more, then lift them out.
Kasespatzle is an Alpine comfort dish from southern Germany and Austria, made by boiling a thick batter of flour, eggs, and milk into small dumplings, then tossing them with melted Emmental cheese and caramelized onions. The batter must maintain a thick consistency rather than being runny - this is what gives the spaetzle their characteristic chew when boiled and drained. Sliced onion is slowly cooked in butter over low heat until deeply browned, transforming the raw sharpness into a concentrated sweetness. The cooked spaetzle and grated cheese are combined in a hot pan so the cheese melts and coats every dumpling. Topped with the caramelized onions and black pepper, the dish is served immediately while the cheese is still molten and stretchy.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix 180 g flour, 2 eggs, 100 ml milk, and 1 tsp salt until no dry flour remains.
Keep the batter thick enough to fall slowly from a spoon, not pour like liquid.
- 2Heat
Bring a large pot of water to a strong boil, then drop in small portions of batter.
Do not add too much at once, so the dumplings cook separately instead of sticking together.
- 3Heat
When the spaetzle rise to the surface, cook for about 1 minute more, then lift them out.
Drain well, because excess water will loosen the cheese coating later.
- 4Control
Slice 120 g onion thinly and cook it with 20 g butter over low heat.
Stir often until it turns deep brown and sweet, preventing the edges from scorching.
- 5Control
Warm a pan over medium low heat, then add the cooked spaetzle and 180 g grated Emmental cheese.
Toss gently until the cheese melts and coats the dumplings without drying out.
- 6Finish
Turn off the heat while the cheese is still stretchy and transfer the spaetzle to plates.
Top with the caramelized onion and 0.5 tsp black pepper, then serve immediately while hot.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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