Carinthian Kasnocken with Cheese Filling

For the Carinthian Kasnocken, mix all ingredients and knead into a smooth dough until firm and chewy. Cover with plastic wrap and let rest for about 30 minutes.

Roll out thinly on a lightly floured work surface, cut out circles about 6 to 7 cm in diameter and cover with the herb filling.

For the cheese filling, mix all ingredients together.

Brush the edges with beaten egg (the dough holds together better) and fold the dough together. Press the edges well and crendln (Carinthian expression for the special folding of the edges) the edges of the dough with your thumb.

Place the filled dumplings in boiling salted water and cook for about 6 to 7 minutes.

Serve with melted butter and some brown pasta mint.

Preparation Tip:

Size the filling so that the edges of the dough remain free and the filling does not swell out; if the dumplings are not closed, the filling will soften during cooking.

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