Dumplings and filled pastries
Kasnudeln are a specialty of Austria’s Carinthia region, made by filling thinly rolled dough with fresh cheese and mint, folding it into small pockets, and simmering them. Shaping the pockets neatly takes patience, so it helps to keep a few pieces in reserve during your first attempt.
Knead the flour, egg, water, and a pinch of salt into a smooth dough. Wrap it and let it rest for 20 minutes.
Mix the drained Turkish whey cheese with the mint and salt.
Roll the dough thin and cut it into circles. Place some filling in the center of each, then press the edges together firmly to seal into half-moons.
Simmer the pockets in gently bubbling, nonboiling water for 15 minutes. Drain and serve with melted butter.
Press the edges together firmly; loosely sealed pockets may open while cooking. Keep the water at a gentle simmer rather than a boil, or the pockets may fall apart. Allergens: contains gluten (wheat), dairy (cheese), and eggs.
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