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Vegetarian, European

Carinthian Kasnudeln with brown butter

Carinthian Kasnudeln are large Austrian dumplings filled with quark, potatoes, and mint, served with brown butter and parmesan. This recipe serves 4, takes 80 minutes, and is medium difficulty, at about €2.20 per person. Success depends on sealing the edges tightly so the dumplings hold together in the simmering water.

Tonight, let's travel to Carinthia with Kasnudeln, big dumplings filled with quark, potatoes, and mint.

Carinthian Kasnudeln with brown butter
Total time
1 h 20
Difficulty
Medium
Cost per person
€2.20
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Summer
The kids
They generally like it

Carinthia is an Austrian region of mountains and lakes, and Kasnudeln is a family dish passed down through generations there. The filling pairs drained quark with potato for a texture that's both creamy and firm, brightened by fresh mint and chervil. The brown butter poured on just before serving adds a nutty, toasted flavor that ties everything together without overpowering the mild filling.

This is a great project for a Sunday when you have some time on your hands, whether you're cooking for family or guests curious to try something different. Kids generally like the soft texture and the mild taste of the quark, especially if you let them help fold the half moons. Clear some counter space, kneading, filling, and folding take a bit of organization but nothing complicated.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 400 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2
  • Drained quark 250 g
  • Butter 100 g
  • Parmesan 40 g

Fruits and vegetables

  • Potatoes 400 g
  • Fresh mint 10 leaves
  • Chervil 4 sprigs
  • Onion 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Knead the flour with the eggs, oil, a pinch of salt, and 10 cl of warm water, then let the dough rest under a kitchen towel. 30 min

    Rested dough is much easier to roll out.

  2. Mash the cooked potatoes with the quark, softened onion, mint, chervil, salt, and pepper. 15 min

    Don't blend the filling, it would turn pasty.

  3. Roll the dough out thin, cut 9 cm circles, fill each with a spoonful of filling and fold into a half moon.

    Lightly moisten the edge with water to seal it well.

  4. Drop the Kasnudeln into simmering salted water and cook until they float to the top. 6 min

    Three or four minutes, don't let the water boil hard.

  5. Melt the butter until it foams and turns a hazelnut color, pour it over the dumplings and add the parmesan. 3 min

    Keep a little cooking water to loosen the butter if needed.

Our tips to get it right

  • Drain the quark thoroughly before using it, a filling that's too wet will soak through the dough and make sealing harder.
  • Work the dough on a floured surface and roll it out very thin, Kasnudeln should feel light despite their size.
  • Cook the dumplings in small batches so they have room in the water and don't stick together.

The variations

  • Swap the mint for chives if you prefer a milder, less minty flavor.
  • Stir crispy bacon bits into the brown butter for a heartier, non vegetarian version.
  • For kids in a hurry, make smaller 6 cm Kasnudeln, they cook faster and are easy to eat in one bite.

What to serve it with

  • A sharply dressed green salad
  • A light broth to start
  • Sparkling water with lemon

Storage

Uncooked Kasnudeln freeze well if laid flat on a tray before being bagged together. Cooked ones keep for 2 days in the refrigerator in a sealed container. Reheat gently in a skillet with a little butter rather than the microwave, to keep the dough tender.

Questions about this dish

Can you make Kasnudeln ahead of time?

Yes, you can shape them the day before and keep them in the fridge under a damp towel. Cook them only right before serving so they keep their texture.

Can you use a different cheese instead of quark?

You can use well drained fromage frais or curd cheese instead of quark. The key is a firm filling, not a runny one, so it holds well inside the dough.

How do you keep the dumplings from opening while cooking?

Moisten the edge of each circle well before folding and pinch the dough firmly with your fingers, then crimp with a fork. Rolling the edges too thin also invites leaks.

Do kids usually like Kasnudeln?

Generally yes, thanks to the soft filling and the mild taste of quark and potato. You can cut back on the mint if your kids prefer a more neutral flavor.

How long does it take to make Carinthian Kasnudeln, large dumplings filled with quark, potatoes, and mint, topped with brown butter?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Carinthian Kasnudeln, large dumplings filled with quark, potatoes, and mint, topped with brown butter?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Carinthian Kasnudeln, large dumplings filled with quark, potatoes, and mint, topped with brown butter cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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