Kasnocken (Austrian Cheese Dumplings)

Introduction

Kasnocken are tender Austrian cheese dumplings that come together in under 30 minutes and deliver the comfort of melted cheese with crispy fried onions on top. The dough is simple—flour, eggs, water, and salt—pressed directly into boiling water to create small, pillowy dumplings that absorb the butter and cheese sauce. Serve this as a main course or hearty side dish.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 3–4

Ingredients

• ¼ L water
• 2 eggs
• 1 cup (300 g) all-purpose flour
• ¼ cup (70 g) butter
• 120 g fatty cheese plus 120 g low-fat cheese OR 250 g Pinzgauer Bierkäse cheese
• Salt
• Pepper
• 1 big onion, cut into rings
• 1 bunch of chives, finely chopped

Instructions

1. Mix flour, eggs, water, and salt carefully to get a dough; it should neither be stiff nor too soft.
2. Pass the dough through a special press for dumplings into boiling, salted water.
3. Boil the small dumplings for about 3 minutes, then drain and rinse them with cold water.
4. Melt the butter in a pan, add the dumplings, and season them with salt and pepper.
5. Gradually add the grated cheese and stir vigorously.
6. When all of the cheese has melted, heat butter in another pan, add the onion rings, and fry them until they become golden brown.
7. Top the dumplings with the onion rings and chives.

Variations

Smoky cheese swap: Replace the cheese with a smoked cheddar or smoked gouda for a deeper, savory flavor that complements the caramelized onions without changing the texture.

Crispy herb finish: Mix the chives directly into the dumplings at the end instead of just topping them, or add fresh parsley and dill for a more herbaceous version.

Browned butter onions: After frying the onion rings golden, let them sit in the pan a few seconds longer to develop darker, crisper edges and nutty flavor notes.

Single-cheese simplification: Use 250 g of one cheese you have on hand rather than mixing two types; a sharp cheddar or Alpine-style cheese works well.

Garlic and sage addition: Infuse the butter with minced garlic and crispy sage leaves before tossing the dumplings, adding an extra layer of savory depth.

Tips for Success

Get the dough consistency right. It should be soft enough to press through the dumpling press without resistance but not so wet that it falls apart in the water. If it feels too stiff after mixing, add a little water; if too soft, dust in a tablespoon of flour and mix gently.

Don’t skip the cold-water rinse. After boiling, rinsing the dumplings stops them from cooking further and removes excess starch, which helps them absorb the cheese sauce instead of becoming gummy.

Stir the cheese in gradually and vigorously. Adding all the cheese at once can clump it; stirring constantly as you add it ensures it melts evenly into a creamy coating rather than forming stringy patches.

Fry the onions until deep golden. The onions should have crispy, caramelized edges. This takes 5–7 minutes over medium-high heat and transforms them into the dish’s textural contrast.

Serve immediately. Once the onions are on top, eat right away while they’re still crispy; they soften as they sit in the warm dumplings.

Storage and Reheating

Kasnocken are best eaten fresh, but you can refrigerate the plain dumplings (before topping with onions and chives) in an airtight container for up to 2 days. Reheat them gently in a buttered pan over medium heat, stirring often, until warmed through. Fry fresh onion rings just before serving, as pre-cooked onions lose their crispness. This dish does not freeze well because the dumplings become dense and the cheese sauce separates.

FAQ

Do I need a special dumpling press? Yes, a dumpling press (Spätzle press or similar) makes the job quick and consistent. Without one, you can drop spoonfuls of dough into the boiling water, but the dumplings will be irregular in size and cook unevenly.

Can I make the dough ahead? You can mix the dough up to 2 hours before pressing and boiling it, then cover it with a damp cloth. Don’t let it sit longer than that, as the gluten will relax too much and the dumplings may fall apart in the water.

What if I can’t find Pinzgauer Bierkäse? Any strong, melting cheese works—aged cheddar, Gruyère, or a local Alpine cheese will give you that rich, slightly sharp flavor. Avoid mild cheeses like mozzarella, which won’t develop enough flavor.

Can I use a butter substitute? You can use oil or ghee in equal quantity, but butter gives the best flavor and helps the dumplings develop a slight golden crust as they toast in the pan.