Carinthian Kasnudeln (Lighter Dough)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Knead 150 g flour, 1 egg, a little water and salt into a smooth dough and leave to rest for 20 minutes.

   20:00
2. 2

   Mash 150 g potato and mix with 200 g quark, the softened half onion, 6 chopped mint leaves and salt to make a filling.

3. 3

   Roll the dough out thinly, cut out circles, place 1 tsp of filling on each and fold into half-moons, sealing the edge with the traditional crimped Krendl pleat.

4. 4

   Leave the Kasnudeln to poach in simmering salted water for 10 minutes.

   10:00
5. 5

   Drain, drizzle with 1 tbsp rapeseed oil and serve.