Carinthian Kasnudeln with Quark and Potato Filling and Butter Chives

Carinthian Kasnudeln are small dumplings with a savory filling of potatoes and quark, traditionally served with brown butter and chives. They are hearty but lighter than many other home-style classics.

By yumbelo · 4 servings · 80 minutes

Ingredients

• 300 g Wheat flour (Type 405)
• 2 pc Eggs
• 60 ml Water, lukewarm
• 1 tbsp Cooking oil
• Salt
• 400 g floury potatoes
• 250 g Quark (20% fat)
• 1 pc Egg yolk
• 1 pc Onion, finely diced
• 1 tbsp Butter
• 1 bunch Mint, fresh, finely chopped
• 1 pinch Nutmeg, grated
• Pepper, freshly ground
• 50 g Butter
• 2 tbsp Breadcrumbs
• 1 bunch Chives, finely snipped

Method

1. Knead the flour, eggs, water, oil and a pinch of salt into a smooth dough, wrap it in cling film and let it rest for about 30 minutes.
2. Boil the potatoes in their skins until soft, peel them and press them through a ricer while still warm so the filling stays light.
3. Fry the onion in 1 tbsp butter until golden and mix with the potatoes, the quark, the egg yolk, the mint, nutmeg, salt and pepper into a filling, then let it cool.
4. Roll the dough out thinly and cut it into squares of about 8 cm.
5. Place a heaped tsp of filling in the middle of each square, brush the edges with water and seal firmly into triangles or pouches.
6. Simmer in plenty of lightly salted water for about 5 minutes, until the Kasnudeln float to the surface.
7. Let the butter turn golden brown in a pan, briefly toast the breadcrumbs in it and toss the Kasnudeln in it.
8. Sprinkle with chives and serve immediately.