Recipes · Austrian · Pasta
Kärntner Kasnudeln (Carinthian Quark and Potato Dumplings)
One serving has 637 kcal and 19 g protein, and at least a fifth of a woman's daily need of selenium (69%), thiamin (65%), riboflavin (55%), vitamin K (53%), folate (46%) and manganese (41%). Ready in 105 minutes.
- Preparation: 75 min
- Cooking: 30 min
- Makes: 1 serving (301 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 80 g Flour, all-purpose
- 15 g Egg
- 25 g Water, lukewarm
- 3 g Vegetable oil
- 1 g Salt
- 60 g Quark (Topfen), crumbly
- 60 g Potatoes, floury
- 25 g Onion
- 25 g Butter
- 2 g Mint, fresh (Nudelminze)
- 2 g Chervil (or parsley), fresh
- 0.1 g Black pepper
- 3 g Chives
Method
- Mix the flour with half the salt, add the egg, the oil and the lukewarm water and knead for 10 minutes into a smooth, elastic dough. Wrap it and leave it to rest for 30 minutes.
- Boil the potatoes in their skins for 20-25 minutes until tender. Peel them, press them through a ricer and leave them to cool.
- Fry the finely chopped onion in a little of the butter for 4-5 minutes until soft and golden. Mix it into the potato with the quark (press it through a sieve if it is wet), the chopped mint and chervil, the rest of the salt and the pepper. Roll the filling into balls the size of a walnut.
- Roll the dough out thinly, 1-2 mm, and cut out rounds about 9 cm across. Put a ball of filling on each, fold the dough over into a half-moon and press the edges together, pushing out the air.
- Crimp the edge: starting at one end, fold a little of it over with your thumb, press it down with your forefinger and go on along the edge, so it looks like a braid. This seal is the mark of a Kasnudel and keeps the filling in; pressing with a fork will do if you can't manage it.
- Cook them in a large pot of gently simmering salted water for 10-12 minutes, until they float and the dough is tender.
- Meanwhile heat the rest of the butter for 2-3 minutes until it turns light brown and smells nutty. Lift the Kasnudeln out with a slotted spoon, pour the brown butter over them and scatter with chives.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 637 kcal | 30% |
| Carbohydrates | 76.9 g | |
| Water | 173 mL | |
| Fiber | 3.7 g | 12% |
| Protein | 18.8 g | 39% |
| Tryptophan | 0.22 g | |
| Threonine | 0.63 g | |
| Isoleucine | 0.77 g | |
| Leucine | 1.4 g | |
| Lysine | 0.92 g | |
| Methionine | 0.37 g | |
| Cystine | 0.26 g | |
| Phenylalanine | 0.89 g | |
| Tyrosine | 0.71 g | |
| Valine | 0.94 g | |
| Histidine | 0.44 g | |
| Fat | 28.2 g | |
| Monounsaturated | 7.6 g | |
| Polyunsaturated | 3.2 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.6 g | |
| Saturated | 14.7 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 120 mg | |
| Calcium | 101 mg | 10% |
| Copper | 0.24 mg | 27% |
| Iron | 5 mg | 28% |
| Magnesium | 45 mg | 15% |
| Manganese | 0.73 mg | 41% |
| Phosphorus | 262 mg | 37% |
| Potassium | 492 mg | 10% |
| Selenium | 38.2 µg | 69% |
| Sodium | 609 mg | |
| Zinc | 1.3 mg | 16% |
| Thiamin (vitamin B1) | 0.72 mg | 65% |
| Riboflavin (vitamin B2) | 0.61 mg | 55% |
| Niacin (vitamin B3) | 5.5 mg | 39% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 24% |
| Pyridoxine (vitamin B6) | 0.34 mg | 26% |
| Folate (vitamin B9) | 183 µg | 46% |
| Cobalamin (vitamin B12) | 0.43 µg | 18% |
| Choline | 69.3 mg | 16% |
| Vitamin A | 236 µg | 34% |
| Vitamin C | 9.9 mg | 13% |
| Vitamin D (D2 + D3) | 14.1 IU | 2% |
| Vitamin E | 1.3 mg | 8% |
| Vitamin K | 48.1 µg | 53% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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