Kärntner Kasnudel / einfach und schnell gemacht Carinthian cheese noodles

quark cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still being creamy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats while margarine is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more economical.

Begin by preparing the noodle dough. Combine 225 g cold water, 10 g salt, and 500 g wheat flour (type 700) in a bowl.

Add 1 medium egg (50-52 g) to the mixture.

Knead the dough for about 10 minutes using either a stand mixer or by hand until it is well combined.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes to 1 hour.

While the dough is resting, prepare the filling. In a small pot, heat 1 tablespoon of pork lard (or oil) and add a chopped large onion.

Sauté the onion until it becomes slightly colored, then remove from heat and let it cool.

In a bowl, add 500 g of bröseltopfen (crumbly cheese) and 500 g of cooked potatoes, which can be pressed through a potato ricer or mashed.

Add the sautéed onions to the cheese and potato mixture.

Season the filling with pepper and salt to taste, and mix well.

Add 1 teaspoon of dried chervil and 1 teaspoon of dried mint to the filling, adjusting the amount according to taste.

Mix the filling thoroughly until well combined and set aside.

Weigh the filling into portions of about 60 g each and shape them into balls, placing them on a tray.

Retrieve the rested dough and flour your work surface.

Roll out the dough thinly, about 2 mm thick, ensuring it doesn't stick to the surface.

Cut out circles from the rolled dough using a glass or cookie cutter.

Place the filling balls onto the dough circles with some space in between.

Fold the dough over the filling to form a half-moon shape and press the edges to seal, ensuring minimal air is trapped inside.

Bring a large pot of salted water to a boil and carefully add the dumplings.

Cook the dumplings until they float, which should take about 5-7 minutes.

Remove the dumplings with a slotted spoon and drain them before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens