Martha Bühler used to be a professional skier - today she is known throughout Liechtenstein for her homemade Käsknöpfle . Her Knöpfle are a real crowd favorite at many events. If you want to experience the unmistakable Käsknöpfle at home, you can find the original recipe here. It is traditionally served with apple sauce.
| 300 g | White flour |
| 2 | Eggs |
| 2-6 dl | Milk water (half milk, half water) |
| 1 pinch | Salt |
| something | Butter |
| 2 | Onions |
| To taste | Cheese mix (Appenzeller räs, Appenzeller würzig, spicy mountain cheese, sour cheese) |
Put a pan of water on to boil and add salt. In the meantime, prepare the dough. Put the flour in a bowl, add the egg and salt. Use the milk water to make a dough that is not too runny. You should still be able to see some flour residue. Martha's mother always said: "A good cook only makes the dough when the water is boiling". So the water has to simmer and then the dough is scraped into the pot with a "Knöpfler". In the meantime, heat the butter in a pan and add the onions cut into rings. This takes about 5-10 minutes. When the dumplings float to the surface, they are ready. The dumplings are now skimmed off and mixed with the cheese in layers. Then add the onions and butter and the dish is ready.
For ten people, 1 kg of flour and about 4 to 5 eggs are enough. The right cheese mixture is crucial. The Knöpfle are easy to prepare: simply rinse with cold water - the best way to do this is with a salad spinner. Just before the guests arrive, reheat the Knöpfle in salted, boiling water.
Important: Never freeze the Knöpfle and then put them back in the water - otherwise they will become mushy. Instead, fry them defrosted in butter. They go perfectly with goulash or game dishes.
From traditional mountain restaurants to first-class gourmet restaurants - Liechtenstein offers an impressive selection of gastronomic offerings and culinary delights.
