Kärntner Kasnudeln | Carinthian Quark Dumplings

My recipe for Austrian Carinthian (Kärntner) Kasnudeln with two different fillings.

FILLING TRADITIONAL
Ingredients

300g bread cubes
500g quark (Bröseltopfen = course quark)
100 ml milk
1 tsp finely chopped parsley or garden chervil
1 tsp finely chopped fresh brown mint or dried brown mint
2 tsp finely chopped leek
salt, pepper

Method

  1. Toast bread cubes in butter.

  2. Soak bread cubes in milk for 5-10 minutes.

  3. Add quark, herbs, salt and pepper to liking and combine with your hands.

  4. Set aside.

FILLING MARK`S STYLE
Ingredients

100g pork mice
100g beef mice
100g bread cubes
125g quark
100ml milk
2 finely diced button mushrooms
2 finely chopped cloves of garlic
1 tsp finely chopped thyme
1 tsp finely chopped lemon thyme
1 tsp finely chopped chives
2 tsp finely chopped leek
salt, pepper

Method

  1. Toast bread cubes in butter.

  2. Brown of the mince meat a little bit then add garlic and mushrooms and keep cooking.

  3. Add leek, herbs, salt and pepper and let it cook till the meat is brown.

  4. Soak bread cubes in milk for 5-10 minutes.

  5. Add the quark, the mince mixture and add more salt and pepper to liking.

  6. Set aside.

DOUGH
Ingredients

1 kg universal flour
500ml warm water
1 egg
2 tsp salt
oil


Method

  1. Combine salt and flour and pour out on to work surface. Make a well and crack egg in the middle and mix it in with a fork.

  2. Slowly add warm water and combine it with your hands. You can also use a kitchen machine to knead the dough.

  3. Knead until the dough is smooth and does not stick anymore.

  4. Coat a bowl with oil and also the dough. Place the dough in the bowl, cover it with plastic wrap and rest it for a least 30 minutes in the fridge.

  5. Roll your filling mixtures into small balls and put them on a plate.

  6. Roll out the dough into long pieces and put the balls on to with some space in-between them. Fold the dough over the filling and try to get the air out. Cut around the filling and leave about 1 cm of the dough around it. Then try to seal them with your fingers.

  7. Bring a pot of salted water to a simmer and cook the Kasnudeln for 5 minutes.

  8. I like to serve them with brown butter and crispy sage.

 
 

How to make Kasnudeln with a traditional filling and a non traditional filling.