Käsespatzle (cheese Spatzen) Recipe
Light noodle-like dumplings served warm over sauerkraut and smothered with onions and melted, aged Swiss Cheese
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Ingredients
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Spätzle (dumplings)
Sauerkraut
Onions & finishing
Method
Spätzle (dumplings)
- 1
Make batter
In a large mixing bowl, whisk together the 3 cups flour and 1 tsp salt, 1 tsp black pepper, and 1/4 tsp ground nutmeg. In a separate bowl, beat the 4 eggs, then stir in 3 tablespoons milk and 1 cup water. Gradually add the wet mixture to the flour while stirring with a wooden spoon or spatula until a thick, sticky batter forms. The batter should be looser than dough but thicker than typical pancake batter — it will stretch and hold its shape.
- 2
Rest batter
Let the batter rest at room temperature for 10–15 minutes. This helps hydrate the flour and improves texture.
- 3
Cook spätzle
Bring a very large pot of salted water to a rolling boil. Working in batches, press the batter through a spätzle maker or colander (holes ~1/4 inch) or use a wooden board and knife to scrape thin strips into the boiling water. The spätzle will sink then float when done (about 2–3 minutes). Use a slotted spoon to remove them to a bowl. Repeat until all batter is cooked.
- 4
Toss with butter
Heat 1 tablespoon butter in a large skillet over medium heat. Add half the drained spätzle and toss briefly to coat and lightly brown, then transfer to a serving/holding pan. Repeat with remaining 2 tablespoons butter and remaining spätzle. This prevents sticking and adds flavor.
Sauerkraut
- 5
Prepare sauerkraut base
Rinse the sauerkraut briefly under cold water if you prefer a milder acidity, then drain well and squeeze gently to remove excess moisture. In a medium sauté pan, heat 1 tablespoon vegetable oil over medium heat and add 1 thinly sliced onion. Sauté until translucent, about 4–5 minutes.
- 6
Simmer sauerkraut
Add the drained 24 oz sauerkraut, optional grated half apple, 1/4 cup apple cider or white wine, and 1 teaspoon caraway seeds to the pan. Stir, reduce heat to low, cover, and simmer gently for 15–20 minutes, stirring occasionally. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Keep warm until ready to assemble.
Onions & finishing
- 7
Caramelize onions
In a wide skillet, heat 2 tablespoons unsalted butter and 1 teaspoon olive oil over medium-low heat. Add the 2 thinly sliced yellow onions and a pinch of salt. Cook slowly, stirring occasionally, for 20–25 minutes until deeply golden and caramelized. During the last 5 minutes add 1 tablespoon brown sugar and 1 teaspoon white wine vinegar to deepen the color and flavor. Remove half the caramelized onions for garnish and keep warm.
- 8
Assemble Käsespätzle
Preheat the broiler (or oven to 425°F / 220°C). In a large ovenproof skillet or baking dish, spread a layer of warm sauerkraut to cover the bottom (about half). Add half the buttered spätzle on top of the sauerkraut. Sprinkle about 2 cups of the grated aged Swiss cheese evenly over the spätzle, then add the remaining spätzle and top with the remaining 2 cups of cheese. Scatter the remaining caramelized onions over the top. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper if desired.
- 9
Melt cheese
Place the skillet under the preheated broiler for 3–6 minutes until the cheese is fully melted, bubbly and beginning to brown in spots. Watch carefully to avoid burning. Alternatively, bake at 425°F (220°C) for 8–10 minutes until cheese is melted and golden.
- 10
