Käsknöpfle #EattheWorld

Today the Eat the World writers are looking at Liechtenstein. Read more about the Eat the World project here.

The Liechtenstein Line-Up

• Alpine Glühmost by Palatable Pastime

• Gerstensuppe (Barley Soup) by Amy's Cooking Adventures

• Hafalaab by A Day in the Life on the Farm

• Käsknöpfle by Culinary Cam (you're here)

The Liechtenstein Palace

The Principality of Liechtenstein is a tiny, doubly-landlocked country tucked away between Switzerland and Austria. I am pretty sure I have never been to Liechtenstein, but we did visit the Liechtenstein Palace (in German Schloss Liechtenstein), a neoclassical palace in the woods near Maria Enzersdorf (and Mödling) in Lower Austria, bordering Vienna.

The owners of the palace between the 12th and 13th century were House Liechtenstein and the ones for whom the country was named. At least that's what R told me over dinner tonight.

Two Fun Facts

• Liechtenstein produces more sausage casings and false teeth than any other country in the world.

• 100% of the Liechtenstein population older than 10 years of age can read.

Käsknöpfle

When Wendy announced the country, I started researching and was tickled to find this recipe because it would allow me to use this tool I bought after our cooking class in Budapest. We used it to make Nokedli.

Käsknöpfle are traditional cheese pasta from Liechtenstein. They are a cheese version of the classic German and Austrian spaetzle and Hungarian Nokedli. I made these gluten-free so that Jake could indulge with us.

Ingredients

Dumplings

• 3 eggs

• 200 grams gluten-free flour

• 100 milliliters water

• pinch of salt

• Also needed: dumpling maker (Amazon affiliate link)

For Serving

• 1 cup grated cheese (I used Emmental)

• 1/4 cup soft cheese (I used chevre)

• applesauce

• caramelized onions

Procedure

Beat eggs in a mixing bowl until uniform in color. Add in the floor and water. Stir with a wooden spoon until a batter forms. When you turn a spoonful upside down, it should hesitate before it falls off.

Bring a pot of salted water to a boil. Place the dumpling maker over the pot. Then push the batter into the pot. Let boil for 5 to 8 minutes until the dumplings float.

Pull the dumplings out with a strainer. Put the dumplings in a bowl and add the cheese. Stir so that the cheese melts. Serve in individual bowls and garnish with applesauce and caramelized onions. Top with cracked black pepper.

That's a wrap for my Liechtenstein offering. Next month, we will be wrapping up the year with a tabletop trip to North and/or South Korea. Stay tuned!