This is a recipe our friend, Sonja Lampitsch, 28, gave us. Karntnernudeln is a perfect hiking meal. Karntnernudeln are dough bags filled with potatoes, like a dumpling.
Nearly every Carinthian grandmother has her own recipe for Karntnernudeln.
Ingredients for 40 Karntnernudeln:
- 500 grams (18 ounces) flour
- A little bit of fine whole-meal flour
- 1 egg
- A dash of oil
- 1 kilogram (2 pounds) mealy potatoes
- 250 grams (9 ounces) grainy curd
- 125 grams (4.4 ounces) sour cream
- 1 egg
- Dried mint
- Salt to taste
- Cook and peel potatoes.
- Mix finely chopped parsley, leek, and mint with the curd and sour cream. Add some salt.
- Combine the potatoes, mashed, with the herb-cream mixture.
- Mix in a beaten egg.
- Mix the flour, whole-meal flour, a dash of salt, and a shot of oil.
- Mix in the egg; knead until dough takes form (add water as needed).
- Roll the dough into small circular pieces for each krapfen (dumping) and place some of the filling mixture into it.
- Fold the dough over the filling. The dough pocket should be thoroughly filled. Pinch the edges together to form a half-moon shape. A fork may be used to press the dough together and to give the dumpling decoration.
- The dough must not rip or the krapfen will burst and taste watery.
- Place the krapfen into boiling water until they float to the surface.
- Garnish with butter or bacon cubes.
Note from Sonja: "Closing the krapfen with forks is not the traditional way we do it. What we do is hold the half moon in the left hand (if you're right-handed) so that the folding looks toward you. Put your thumb and index finger under the folding. Use the index finger to push a part of the dough upwards and fold it back to the Krapfen's body. Move your fingers sideways and repeat this step until you reach the other side. You will produce ugly krapfen at first, I promise. But they'll certainly become more beautiful over time."
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