Kärntner Kasnudeln Rezept – Ohne Krendeln, aber wie bei der Oma!

quark

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese provides similar texture with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed potato flakes

Sweet potatoes add nutrients and flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while providing creaminess.

Welcome to the cooking channel.

Introduce the dish: Kärntner Kasnudeln.

Mention that the filling is the heart of the dish and includes quark, potatoes, herbs, and leeks.

Explain that leeks add sweetness and aroma to the filling.

Suggest alternatives for quark: drained quark, ricotta, or yogurt.

Discuss the importance of herbs: chives, parsley, and Kärntner mint for flavor.

Mention that if Kärntner mint is unavailable, lemon balm or mild mint can be used as substitutes.

Add that kerbel is also important for flavor and can be fresh or dried.

Introduce a trick of adding two small bread rolls to the filling to bind moisture and enhance flavor.

Emphasize the need to sauté onions until dark for maximum flavor.

Use starchy potatoes, cooked and pressed while warm for creaminess in the filling.

Season the filling with salt, pepper, and nutmeg, and suggest slightly over-seasoning.

Prepare the dough to be elastic and stable, ensuring it doesn't break while cooking.

Mix all ingredients in a kneading machine until well combined.

Let the dough rest for at least 30 minutes, preferably 1 hour in the fridge for elasticity.

Divide the filling into small portions and shape them into walnut-sized balls.

Roll out the dough thinly, preferably using a pasta machine for even thickness.

Fold the dough over the filling and seal the edges tightly.

Cut out the dumplings using a pastry wheel or knife, and suggest not to waste any dough scraps.

Puncture small holes in the dumplings to prevent bursting during cooking.

Prepare a butter-oil mixture in a pan before cooking the dumplings.

Gently place the dumplings in lightly salted water and let them simmer without boiling to prevent bursting.

After 6 minutes, the dumplings should float to the surface, indicating they are done.

Carefully stir occasionally to prevent sticking to the bottom.

Transfer the dumplings to the butter-oil mixture immediately after cooking.

Finish by either sautéing the dumplings in butter for a crispy texture or serving with brown butter and fresh herbs.

Suggest serving with a fresh green salad as a perfect accompaniment.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens