Carinthian Kasnudeln Bites
Bite-sized Austrian Kärntner Kasnudeln: hand-crimped pasta parcels filled with spiced curd cheese (Topfen), boiled potatoes, and brown mint (Braune Minze), served swimming in golden hazelnut brown butter.
Ingredients
- • 250g plain flour, 1 egg, and 80ml water for pasta dough
- • 200g dry Austrian curd cheese (Topfen/Bauerntopfen)
- • 150g boiled floury potatoes, riced and cooled
- • 2 tbsp fresh brown mint (Kärntner Nudelminze), finely chopped
- • 1 tbsp fresh chervil or parsley, finely chopped
- • 1 small onion, diced and softened in 15g butter
- • 60g unsalted butter, browned until nutty (Haselnussbutter)
- • Sea salt and freshly ground black pepper
Preparation Steps
Knead flour, egg, water, and salt into a firm, smooth pasta dough for 8 minutes. Wrap in clingfilm and rest for 30 minutes.
Combine the riced potatoes, curd cheese, softened onions, chopped brown mint, chervil, salt, and pepper in a bowl. Mix thoroughly and roll into walnut-sized balls.
Roll the pasta dough thin (1.5mm) and cut into 8cm rounds. Place a ball of filling on each round, fold in half, and crimp the curved edge between your thumb and forefinger into the traditional decorative braid (krendeln).
Simmer the dumplings in salted water for 8 to 10 minutes. Melt the butter in a pan until foaming and nutty brown. Lift out dumplings, drizzle generously with sizzling brown butter, and serve hot.