Kasspatz'n / Spaetzle (Cheese Dumplings)
prep.-time: 30 min

Ingredients (yields for 4 persons)

Directions

1. Combine all ingredients and stir until the batter is smooth.
2. Then boil a big pot of salted water.
3. One part at a time, force through a Spaetzle shaver and let drop straight into boiling water.
   
4. As soon as the Spaetzle rise to the surface, remove them with a slotted spoon and rinse in warm water.
   
5. Another method - more common in the Wuertemberg area - is to put the dough on a wooden board and scraping off small slivers of dough, which then results in elongated Spaetzle,
   similar to the ones produced by a Spaetzle press.
6. When the first share is done, use a skimmer to fill it into the serve-bowl. Each layer of Spaetzle shouldn't be too thick, about 2-3 centimeters should be enough. Now spread plenty of cheese on the layer.
7. Now fry  onion rings according to your taste in a heavy frying pan either golden brown or crispy brown.
8. Now scrape the next share of Spaetzle dough into the boiling water and repeat the procedure: Spaetzle into the bowl and sprinkle cheese on them. Continue like this till no dough is left and all Spaetzle are done. The last layer should be cheese.
9. Above all of it you spread your fried onion rings. Ready!

Enjoy your meal!