Dumplings and filled pastries
Kasnudel are a specialty from Carinthia, Austria: half-moon dumplings filled with mashed potato, strained cheese, and mint, then gently boiled. Serve them with melted butter drizzled over the top.
Knead the flour, egg, water, and salt into a smooth dough. Cover and let it rest for 20 minutes.
Mix the mashed potato, strained cheese, and mint. Season with salt and black pepper.
Roll out the dough and cut it into circles. Place some filling in the center of each circle, fold it into a half-moon, and press the edges together firmly.
Cook the dumplings in gently simmering water for 10–12 minutes, then lift them out with a strainer.
Drizzle the hot dumplings with melted butter and serve.
Important: Seal the dough edges firmly around the filling, or it may escape into the cooking water. Keep the water at a gentle simmer rather than a rolling boil so the dumplings do not fall apart. Allergens: contains wheat (gluten), dairy, and eggs.
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