Austrian · Main course · SAMPLE RECIPE
Käsespätzle · cheese dumplings & onions
Tender little egg dumplings tossed with melting mountain cheese and golden onions. A warming Alpine dish with plenty of texture and very little fuss at the table.
Save to your Saucey Space, or keep a bookmark on this device.
A NOTE FROM THE KITCHEN
A thick batter makes little dumplings.
A spätzle maker is helpful. A sturdy colander with large holes or a damp board and knife also works: push or scrape small pieces of batter into the simmering water. Use a flavorful melting cheese such as Bergkäse, Gruyère, or a mix of Gruyère and Emmental.
Ready to get started? The ingredients and steps are right below.
LET’S MAKE SOMETHING GOOD
Käsespätzle · cheese dumplings & onions
Sample recipe awaiting kitchen testing. Timings are estimates.
The good part
Check off each step as you cook.
0 of 5 steps complete
BEHIND THE DISH · Alpine Austria
Käsespätzle · cheese dumplings & onionsBeyond the plate.
Little egg dumplings, melted cheese, and browned onions turn a few staples into a substantial Alpine meal.
ORIGINS & EVOLUTION
A shared Alpine family.
Cheese spätzle appear across several Alpine regions, including Austria. Names and cheese choices vary; the Tyrolean name Kasspatzln describes a familiar regional version.
CULTURAL CONTEXT
Texture from a simple batter.
The dumplings are formed directly into hot water rather than rolled and cut like pasta sheets. Their irregular shapes hold cheese and give the finished dish its soft, nubbly texture.
AT THE TABLE
Tools you can work with.
A spätzle maker is convenient, but our directions also allow a large-holed colander or a damp board and knife. Flavorful melting cheese and a little reserved cooking water bring the dumplings together.
What else sounds good?
There’s a little more inspiration in the kitchen.
Back to the recipes