Kasnocken (Austrian Dumplings with Cheese and Onions)

A recipe for Kasnocken! These Austrian dumplings are tossed with cheese in a cast iron skillet, cooked until golden, and topped with caramelized onions.

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Pinzgauer Kasnocken are small pasta dumplings covered in cheese and onions from the mountainous regions of Austria.

This dish is traditionally cooked completely on the stove, combining the pillowy dumplings with caramelized onions in a cast iron skillet and stirring in the cheese (usually Pinzgauer Bierkäse) until it melts.

After the cheese has completely melted, stop stirring and allow the dumplings to sit against the sides of the pan to develop a crispy, golden crust before removing from heat.

This meal is a definite favorite of mine. Leftovers were also still great the next day. Store in an airtight container the the refrigerator for up to 3 days.

A Few Tips

Bierkäse is a semi-soft white to light yellow cheese made from cow’s milk. It has a strong smell, but mild taste. If you are unable to find Bierkäse, Gruyere or another Alpine cheese can be substituted. 

I made the Kasnocken with a Spaetzle press, but you can also use a colander. Make sure it has holes large enough to push the dough through with a wooden spoon or spatula.

If the dough is too thick to be pushed through the press, thin it with 1 teaspoon of milk at a time. If the dough is too thin to hold its shape, add a little more flour.

Don’t want to caramelize the onions? You can also coat them in flour and fry until golden. Stack in a pile on top of the Kasnocken right before serving.

Looking for more dumpling recipes?

Try my:

• Spinach Spätzli with Sage and Speck 
• Spätzlesalat (German Spaetzle Pasta Salad)
• Bryndzové Halušky (Slovak Potato Dumplings with Sheep Cheese).

Kasnocken (Austrian Dumplings with Cheese and Onions) Recipe

Adapted from Global Table Adventure

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5 from 1 vote

Kasnocken (Austrian Dumplings with Cheese and Onions)

A recipe for Kasnocken! These Austrian dumplings are tossed with cheese in a cast iron skillet, cooked until golden, and topped with caramelized onions.

Course Main

Cuisine Austrian

Keyword Austria, Austrian, caramelized onion, cheese, dumpling, Kasnocken, onion, spätzle

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time: 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 -4 Servings

Ingredients

• 2 large eggs
• 1/2 cup (118 milliliters) milk
• 1/2 teaspoon salt
• Pinch freshly ground black pepper
• Pinch freshly grated nutmeg
• 1 1/2 cups (190 grams) all-purpose flour

Topping:

• 2 tablespoons (30 grams) unsalted butter divided
• 1 medium onion peeled and thinly sliced into rings
• 4 ounces (113 grams) shredded or cubed Pingauzer Bierkäse or Gruyere/Alpine cheese
• Thinly sliced chives for garnish

Instructions

• In a large bowl, beat together the eggs, milk, salt, pepper, and nutmeg.
• Gently stir in the flour, a little at a time, until all of it has been added, then beat together until well combined with bubbles starting to form. If too thick, add a little more milk. If too thin, add a little more flour. Let sit at room temperature for 20 minutes.
• In a large cast iron or nonstick skillet, melt 1 tablespoon (14 grams) of the butter over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized. Remove to a plate.
• While the onions are caramelizing, bring a large pot of water to a simmer.
• Place a spaetzle press or large-holed colander over the pot and fill with batter. Slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings. Cook until the dumplings float to the top. Remove with a strainer and drain well.
• Place the skillet over medium heat and melt the remaining tablespoon (14 grams) of butter.
• Once thoroughly heated, add the cooked dumplings and toss with the cheese until melted. Leave the pan undisturbed for a couple of minutes to create a golden brown crust along the bottom and sides of the dumplings.
• Remove from heat and serve hot topped with the caramelized onions and chives.