Carinthian Kasnudel

Name: Carinthian Kasnudel
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 mealy cook. Potato (100 g); 300 g + some flour; 7-10 Tbsp salt, 1 tsp white wine vinegar; 60 g cold + 75-100 g butter; 1 Garlic clove; 1/2 bunch Chervil and mint; 250 g Low-fat curd, pepper; 1 Ei, 1 vol. Chives (Size M)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 mealy cook. Potato (100 g)
300 g + some flour
7-10 Tbsp salt, 1 tsp white wine vinegar
60 g cold + 75-100 g butter
1 Garlic clove
1/2 bunch Chervil and mint
250 g Low-fat curd, pepper
1 Ei, 1 vol. Chives (Size M)

Directions

1
Wash and boil the potatoes. Quench, peel and let cool
2
Knead 300 g flour, 1/2 tsp salt, vinegar, approx. 12 tbsp water and 60 g butter in pieces first with the dough hooks of the hand mixer, then quickly with your hands to form a smooth dough. Dust with flour, cover and let rest for at least 30 minutes
3
Peel garlic, wash herbs and chop everything finely. Mash the potatoes. Mix everything with curd. Season to taste with salt and pepper.
4
Roll out the dough onto some flour to a thickness of approx. 2 mm and cut out approx. 32 circles (10-12 cm Ø). Place about 1 tsp. of filling on each circle. Whisk the egg and brush the edges with it. Fold the dough over and press the edges together firmly
5
Portion by portion in boiling salt water 7-8 minutes allow to simmer. Lift out, drain well and keep warm. Melt 75-100 g butter. Wash the chives and chop finely. Arrange Kasnudel with butter and chives