Half-moon dumplings filled with a tangy farmer's cheese, potato and mint mixture, boiled and served with browned butter.
Austrian Kärntner Kasnudeln is a real, traditional Austrian dish, known as Carinthian Cheese and Mint Dumplings. Half-moon dumplings filled with a tangy farmer's cheese, potato and mint mixture, boiled and served with browned butter.\n\nKärntner Kasnudeln is a specialty of Austria's southern Carinthia region, historically shaped with a distinctive fluted edge and filled with a mint-scented cheese mixture unique to Alpine Austrian cooking traditions.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Austrian home cooking, not a generic stand-in for a search term.
Serves 4
Combine flour, egg, water, oil and salt into a smooth dough. Rest covered for 30 minutes.
Mix farmer's cheese, mashed potato, mint, egg and salt until well combined.
Roll the dough thin and cut into circles about 8 cm across.
Place filling in the center of each circle, fold into a half-moon, and pinch the edges into a distinctive fluted, twisted seal.
Cook the dumplings in gently simmering salted water for about 6 minutes until they float and are cooked through.
Drain and serve immediately drizzled with browned butter.
Drain the farmer's cheese thoroughly before mixing the filling, or the dumplings will be difficult to seal and may burst while boiling.
The fluted, twisted edge is a signature technique of this regional dumpling — take your time pinching a tight seal.
Serve immediately with browned butter, which is the traditional and essential finishing touch.
A sweet version fills the dumplings with a mixture of farmer's cheese, sugar and dried fruit.
Some households add a pinch of nutmeg to the savory filling for extra warmth.
Serve with a sprinkle of fried breadcrumbs in addition to browned butter for extra texture.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Kärntner Kasnudeln is a specialty of Austria's southern Carinthia region, historically shaped with a distinctive fluted edge and filled with a mint-scented cheese mixture unique to Alpine Austrian cooking traditions.
The filling likely had too much moisture, or the seal wasn't tight enough — drain the cheese well and pinch the edges firmly closed.
Well-drained ricotta pressed through a sieve is a good substitute.
Yes, shape and refrigerate them for a few hours before boiling, or freeze uncooked and boil directly from frozen with a couple of extra minutes.
Per serving (260g / 9.2 oz) · 4 servings total
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