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Kärntner Kasnudeln

Name: Kärntner Kasnudeln
Total time: 80 min
Yield: Serves 4
Cuisine: Austria
Ingredients: 250g Bread flour; 1 Egg; 80ml Water; 1 tbsp Vegetable Oil; 3 Potato; 150g Cottage Cheese; 1/2 Onion; 10 Mint Leaves; 50g Butter; 1 tsp Salt

Main Dish

⏱ 80 min

👥 Serves 4

Difficulty ⭐⭐⭐

Large Carinthian dumplings filled with potato, fresh cheese, and mint, their edges crimped like a braid.

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📖 The Story Behind This Dish

Kasnudeln are a regional dish from Carinthia in southern Austria, famous for the 'krendeln' technique of crimping the edge into a braid-like pleat. The filling is potato and fresh cheese with mint or chervil. They're boiled and then served with browned butter. Crimping them well was once said to make a girl ready for marriage.

🌆 Where it's eaten: In a lakeside home in Carinthia, grandmother and grandchild sit side by side crimping edges one by one, then pour browned butter over the dumplings fresh from the pot.

🥕 Ingredients (serves 4)

Bread flour 250g
Egg 1
Water 80ml
Vegetable Oil 1 tbsp
Potato 3
Cottage Cheese 150g
Onion 1/2
Mint Leaves 10
Butter 50g
Salt 1 tsp

👩‍🍳 Instructions

Knead the bread flour, egg, water, oil, and a pinch of salt, cover, and rest 30 minutes.
Boil and mash the potatoes, then mix with the cottage cheese, sautéed onion, chopped mint, and salt to make the filling.
Roll the dough thin and cut into 8cm rounds.
Place filling on each, fold in half, and pinch the edge into pleats to seal.
Boil in salted water for 3 minutes after they float.
Pour over browned butter.

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