Spätzle Dumplings with Cheese Allgäuer Käsespätzle Recipe
Allgäuer Käsespätzle are German spätzle dumplings baked with cheese and sautéed onions, popular in the Allgäu region of southern Germany. It’s a typical post-hike dish: simple, very filling and warming. The taste is reminiscent of a cross between macaroni and cheese and a potato casserole.
This dish showcases classic Alpine comfort food: soft homemade spätzle, plenty of melted cheese and sweet golden onions. It’s simple to prepare yet feels indulgent and satisfying after a long day outdoors.
Chef's tips
Beat the batter long enough – the slight bubbles and elasticity are key to light, chewy spätzle. Use a mix of cheeses for deeper flavor, for example Emmental for melt and a bit of mountain cheese for aroma.
How to serve
Serve straight from the baking dish while still bubbling, with extra fried onions on top if you like. A crisp green salad with a sharp vinaigrette or a simple cucumber salad balances the richness nicely.
Ingredients
- wheat flour - 300 g
- eggs at room temperature - 4 piece
- water lukewarm, a little more if needed - 100 ml
- salt for the batter, plus for the water - 1 teaspoon
- yellow cheese well-melting, grated, e.g. Emmental or Gouda - 200 g
- onion cut into thin slices - 2 piece
- butter for frying the onions and greasing the dish - 40 g
- vegetable oil for frying the onions - 1 tablespoon
- black pepper to taste
- chives chopped, for sprinkling - 2 tablespoon
Preparation
- In a large bowl, mix the flour and salt. Add the eggs and water. Beat vigorously with a wooden spoon for 5–7 minutes until the batter becomes smooth, elastic and slightly bubbly. It should be thick but pourable – if it’s too thick, add a little water.
- Bring a large pot of salted water to a boil. Reduce the heat so the water simmers gently.
- If you have a special spätzle maker, place a portion of the batter on it and press it through with a spoon so the batter drops into the water as small dumplings. If you don’t have one, spread a portion of batter on a board and scrape thin strips directly into the simmering water with a knife.
- Cook the dumplings for 2–3 minutes, until they float to the surface. Remove them with a slotted spoon to a bowl. Repeat until all the batter is used.
- Preheat the oven to 180°C (top and bottom heat). Grease a baking dish with part of the butter.
- Heat the oil and the remaining butter in a pan. Add the onion and fry for 10–15 minutes over medium heat, stirring often, until soft and golden. If it starts to burn, reduce the heat.
- Put a layer of dumplings in the baking dish, sprinkle with some of the cheese and some of the sautéed onions. Repeat the layers, finishing with cheese and onions on top.
- Place the dish in the oven for 10–15 minutes, until the cheese is completely melted and lightly browned at the edges.
- Before serving, sprinkle the dish with chopped chives and freshly ground pepper.
Storage
Leftover Käsespätzle can be stored covered in the refrigerator for up to 2 days. Reheat in the oven or in a pan over low heat, optionally with a splash of water or cream to loosen the cheese sauce.
