Austrian Kärntner Kasnudeln (Carinthian Cheese and Mint Dumplings)

About This Recipe

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.

Ingredients

Serves 4

• 300 gall-purpose flour
• 1egg
• 100 mlwater
• 1 tbspneutral oil
• 0.25 tspfine sea salt
• 300 gfarmer's cheese or ricotta, well-drained
• 200 gmashed potato
• 2 tbspchopped fresh mint
• 1egg(for filling)
• 1 tspfine sea salt(for filling)
• 4 tbspbutter(browned, to serve)

Instructions

1. 1

   Make the dough

   Combine flour, egg, water, oil and salt into a smooth dough. Rest covered for 30 minutes.

2. 2

   Make the filling

   Mix farmer's cheese, mashed potato, mint, egg and salt until well combined.

3. 3

   Roll and cut

   Roll the dough thin and cut into circles about 8 cm across.

4. 4

   Fill and fold

   Place filling in the center of each circle, fold into a half-moon, and pinch the edges into a distinctive fluted, twisted seal.

5. 5

   Boil

   Cook the dumplings in gently simmering salted water for about 6 minutes until they float and are cooked through.

6. 6

   Serve

   Drain and serve immediately drizzled with browned butter.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions