Kasnudel, unique to Austria's Carinthia region, is made by filling half-moon-shaped dough with a mixture of mashed potatoes, curd cheese, and mint, then boiling it. It's served drizzled with melted butter.
Knead the flour, egg, water and salt into a smooth dough; cover and let rest for 20 minutes.
Mix the mashed potatoes, curd cheese and mint with salt and black pepper to prepare the filling.
Roll out the dough and cut into circles, place filling in the center, fold into a half-moon shape and press the edges firmly.
Boil at a gentle simmer for 10-12 minutes, then remove with a strainer.
Drizzle the hot Mantı with melted butter and serve.
Important: Seal the edges thoroughly when filling the dough, otherwise the filling may fall apart in the boiling water. Caution: Don't let the water come to a full boil; boil at a gentle simmer so the mantı doesn't fall apart. Allergen: contains wheat (gluten), dairy products and egg.
Adding a pinch of fresh mint to the filling brings out kasnudel's characteristic refreshing flavor; preparing the filling before the mashed potatoes cool completely makes kneading easier.
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