Carinthian Cheese Noodles ('Kärntner Nudeln')
Carinthian Cheese Noodles ('Kärntner Nudeln')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the noodle dough:
- 8.8 ounces (250 g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 egg, size M
- 6 tablespoons water
- For the filling:
- 1 pound (450 g) starchy potatoes
- salt, to taste
- 2 tablespoons butter
- 1 leek, white and light green part only, finely chopped
- 2 garlic cloves, finely minced
- 1/4 cup of chopped mint
- 2 teaspoons dried marjoram
- 1 pound (450 g) low-moisture topfen/ quark/ cream cheese ('Bröseltopfen')
- 1 egg, size M
- 3 tablespoons all-purpose flour
- freshly grated nutmeg, to taste
- black pepper, to taste
- salt, to taste
- For serving:
- 4 ounces (115 g) butter
- a few small mint or chervil leaves, for garnishing
Instructions
- 1
Prepare the noodle dough:
- 2
In a mixing bowl, combine all the ingredients for the dough and knead until smooth. Cover with plastic wrap and leave to rest for at least 30 minutes before rolling it out.
- 3
Cook the potatoes:
- 4
Place your potatoes in a large pot. Cover with cold water and season liberally with salt. Bring the water up to a boil. Cover the pot and cook the potatoes skin-on for about 20 minutes or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife. Drain the potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through your potato ricer or pass them through a tamis to get a smooth puree.
- 5
Prepare the filling:
- 6
Heat the butter in a small nonstick saute pan over medium heat and add the leek and garlic. Sweat for 3-4 minutes, then add the mint and marjoram. Remove the pan from the heat and in a large mixing bowl, add the aromatics to the low-moisture topfen along with the egg and flour. Add the topfen-mixture to the potato puree and mix briefly. Season the filling to taste with nutmeg, black pepper, and salt.
- 7
Generously flour your hands and divide the dough into 30 evenly sized small balls, each about the size of a walnut.
- 8
Roll out the dough and assemble your dumplings:
- 9
Generously flour a large working surface and roll out your dough using a rolling pin. You need to roll it out thin enough so that you can cut out 30 dumpling wrappers, each about 3.5 inches (9 cm) in diameter. I used a coffee cup with a diameter of 3.5 inches to cut out my dumpling skins. Make sure to dust the dumpling wrappers lightly with flour so that they won't stick to each other.
- 10
Take one ball of your filling and place it in the center of a dumpling wrapper. Seal the wrapper by folding it into a half-moon shape. You can additionally pleat the edge for a better look. Continue to wrap your dumplings until all the batter and skins are used up.
- 11
Cook and serve your dumplings:
- 12
Heat a large pot of lightly salted water until it is lightly simmering. Drop your dumplings into the water and cook them until they float on top, about 2-3 minutes. Drain them and divide among individual serving plates.
- 13
Heat the butter in a small pot over medium-high heat. Leave the butter on the heat until it turns hazelnut brown. Instantly remove it from the heat and use it to drizzle your dumplings generously. Garnish the dumplings with a few small mint or chervil leaves and serve while still hot.