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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":510,"pronunciation":543,"substitutions":544,"slug":557,"title":558,"shortTitle":559,"nativeName":559,"countrySlug":560,"region":561,"baseServings":434,"prepMinutes":562,"cookMinutes":486,"restMinutes":563,"difficulty":564,"course":565,"diet":567,"mainIngredients":569,"images":570,"keywords":580,"publishedAt":587,"updatedAt":587,"authorSlug":588,"summary":589,"localeSlug":557,"alternates":590},[394,397,400,403,406],{"answer":395,"question":396},"Either the filling was too wet or the water was boiling too hard. Drain the curd cheese thoroughly and make sure the potato is cooled and dry before mixing, then seal with clean, unfloured edges — flour on the seam stops the dough sticking to itself. Poach at a bare simmer where bubbles barely break the surface, and never stir the pot with anything but a slotted spoon.","Why did my Kasnudeln burst in the water?",{"answer":398,"question":399},"The Krendl is the twisted rope edge that seals a Carinthian Kasnudel: you fold a small piece of the dough edge over, press, move along and repeat, producing a ridge of even loops. It is the regional signature and locals judge dumplings on it. It is purely decorative, though — a fork-crimped or firmly pinched edge holds just as well and the dumplings taste identical.","What is the Krendl and do I have to do it?",{"answer":401,"question":402},"Quark is the closest widely available match. Failing that, use dry curd cheese, farmer's cheese, or full-fat ricotta drained overnight in a sieve. The essential qualities are crumbly texture and a sour edge, so avoid cream cheese, which is too smooth and too rich, and add a little lemon juice to milder cheeses.","What cheese should I use if I cannot find Topfen?",{"answer":404,"question":405},"Yes, but freeze them rather than refrigerate. Arrange the raw dumplings on a floured tray so they do not touch, freeze until firm, then transfer to a bag for up to two months and cook them from frozen, adding about three minutes. Raw dumplings left in the fridge slowly absorb moisture from the filling and tear when you lift them.","Can I make Kasnudeln ahead?",{"answer":407,"question":408},"Yes — mint is the defining herb of savoury Kasnudeln, not an optional garnish. Carinthians use a local wild variety called Nudelminze that is milder than commercial spearmint, usually alongside chervil. Recipes without mint exist in neighbouring regions, but in Carinthia a cheese Kasnudel without it would be considered incomplete.","Is the mint really traditional?",[410,411,412,413,414,415],"Drain the curd cheese in a sieve for an hour if it looks at all wet. Excess whey is the main reason Kasnudeln burst in the pot.","Rice or mash the potatoes while hot and let them cool completely before mixing with the cheese, or the residual heat makes the filling sticky and loose.","Roll the dough thinner than feels sensible — about 1.5 mm. It puffs slightly in the water, and a thick Kasnudel is stodgy.","Work with a quarter of the dough at a time and keep the rest under a cloth. Dried edges will not seal no matter how hard you press.","Poach at a bare simmer, never a rolling boil. Vigorous water tears the seams open and empties the dumplings.","Taste the raw filling before you fill anything. Mint strength varies enormously and the seasoning cannot be corrected afterwards.","🥟","Kasnudeln are large half-moon dumplings from Carinthia, filled with a mixture of curd cheese and floury potato scented with mint and chervil, and finished with browned butter poured over the top. The dough is thin and slightly chewy, the filling is soft, tangy and faintly herbal, and the whole thing tastes gentler than it sounds — closer to a cheese-filled pasta than to a heavy Alpine dumpling. What makes a Kasnudel Carinthian rather than generic is the edge: instead of pressing the seam with a fork, cooks twist it into a raised rope called the Krendl, one small fold at a time. It takes practice, it is entirely decorative, and locals judge you on it.","Carinthia sits in Austria's far south, sharing borders and kitchen habits with Slovenia and Friuli, and its cooking looks less like Vienna's than like a mountain version of northern Italy's. Filled pasta belongs to that shared world, and Kasnudeln are its Carinthian expression: a farmhouse dish built from what the alpine dairy produced — sour curd cheese — stretched with potato once potatoes had settled into the local diet, and perfumed with a herb the Viennese kitchen barely uses.\n\nThat herb is the point of contention and the point of pride. Carinthians call it Nudelminze or Kärntner Minze, a wild mint that grows in gardens and along field edges in the region and tastes softer and less menthol-forward than commercial spearmint. Every family claims a different balance of mint to chervil, and the argument about how much is correct is a genuine local sport. Outside Carinthia you will be using ordinary garden mint, which is stronger, so the sensible move is to start with less than you think and taste the raw filling.\n\nThe Krendl edge is the other identity marker. Rather than crimping with a fork or a press, the cook seals the dumpling by folding and twisting a thin rope of dough along the curved edge with thumb and forefinger, producing a ridge of small even loops. Carinthian village festivals hold Kasnudel-making contests judged partly on this, and it is common to hear that a woman who could not krendl properly was considered unready to run a household — a piece of folklore repeated affectionately rather than seriously. A fork-sealed Kasnudel tastes exactly the same and no one will refuse it, but it will be identified instantly as the work of an outsider.\n\nThey are served plainly: drained, brushed with a lot of browned butter, and eaten with a green salad. Sweet versions filled with pears, apples or curd and sugar exist in the same region and the same shape, which is a reminder that the border between savoury and sweet in Austrian cooking is unusually porous.","Uncooked Kasnudeln are best frozen rather than refrigerated: lay them on a floured tray, freeze until solid, then bag them for up to 2 months and poach straight from frozen with 3 minutes extra. Refrigerated raw dumplings go soggy where the filling touches the dough and will tear after a few hours. Cooked leftovers keep 2 days and are traditionally sliced and pan-fried in butter until the cut faces are crisp, which is arguably better than the original. Do not reheat them by boiling again — the seams give way.",[421,422,423,424],"Uses a warm-water egg dough that stays soft and elastic enough to stretch thin without tearing.","Balances curd cheese with floury potato so the filling holds together instead of leaking into the water.","Explains the Krendl seal step by step, with a fork fallback that will not embarrass your dumplings.","Calibrated for ordinary garden mint, since Carinthian Nudelminze is not available outside the region.",[426,427,428,429,430],"Rolling pin or pasta machine","Potato ricer or masher","Round cutter, about 10 cm","Wide pot","Slotted spoon",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},27,62,4,620,22,580,[439],"Browned butter, a green leaf salad with pumpkin seed oil, and a glass of Carinthian white wine or cold beer.",[441,444,447],{"name":442,"description":443},"Kletzennudeln","The sweet Carinthian relative, filled with dried pears cooked down with spices — same dough, same Krendl edge, eaten as a main course.",{"name":445,"description":446},"Fleischnudeln","Filled with minced cooked meat and onion instead of cheese, common on Carinthian holidays when meat was worth cooking.",{"name":448,"description":449},"Kasnudeln in brown butter and breadcrumbs","Toasted breadcrumbs added to the browned butter for a crunchy finish — an everyday Austrian trick for filled pasta and dumplings alike.",[451,457,462,466,470,473,478,482,485,489,493,496,499,503,507],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},300,"flour","plain flour","g","For the dough",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"eggs","egg","piece",{"qty":463,"name":464,"unit":465,"group":456},130,"warm water","ml",{"qty":458,"ref":467,"name":468,"unit":469,"group":456},"olive-oil","neutral oil","tbsp",{"qty":458,"name":471,"unit":472,"group":456},"salt","tsp",{"qty":474,"ref":475,"name":476,"unit":455,"group":477},350,"quark","dry curd cheese (Topfen or quark), well drained","For the filling",{"qty":479,"ref":480,"name":481,"unit":455,"group":477},250,"potato","floury potatoes, boiled in their skins",{"qty":458,"ref":483,"name":484,"unit":461,"group":477},"onion","small onion, finely diced",{"qty":486,"ref":487,"name":488,"unit":455,"group":477},20,"butter","butter, for the onion",{"qty":490,"ref":491,"name":492,"unit":469,"group":477},2,"mint","fresh mint, very finely chopped",{"qty":490,"ref":494,"name":495,"unit":469,"group":477},"parsley","chervil or parsley, finely chopped",{"qty":490,"ref":497,"name":498,"unit":469,"group":477},"sour-cream","sour cream",{"qty":500,"name":501,"unit":502,"group":477},null,"salt and black pepper","to taste",{"qty":504,"ref":487,"name":505,"unit":455,"group":506},100,"butter, for browning","To serve",{"qty":490,"ref":508,"name":509,"unit":469,"group":506,"optional":8},"chives","chives, snipped",[511,515,518,521,525,528,532,536,540],{"text":512,"title":513,"timerSeconds":514},"Mix {qty:flour} of flour with the salt, then work in the egg, oil and warm water to a firm, smooth dough. Knead for 8 minutes until it springs back when pressed, wrap it and let it rest for 30 minutes at room temperature.","Make the dough",1800,{"text":516,"title":517},"Boil the potatoes in their skins until a knife slides through, then peel while hot and push them through a ricer onto a plate. Spread them out and let them cool completely so the steam escapes.","Cook and cool the potatoes",{"text":519,"title":520},"Cook the diced onion in the butter over low heat for 6–8 minutes until translucent and sweet but not coloured. Let it cool before it goes anywhere near the cheese.","Soften the onion",{"tip":522,"text":523,"title":524},"If the mixture feels wet or slumps on the spoon, add a spoonful more riced potato rather than flour.","Combine the cooled potato, drained curd cheese, onion, mint, chervil and sour cream and season assertively with salt and pepper. Taste it now — it should be clearly herbal and just tangy, since the dough adds nothing.","Mix the filling",{"text":526,"title":527},"Divide the dough in four and roll each piece out to about 1.5 mm, thin enough to read large print through. Cut out 10 cm rounds and keep them covered with a cloth as you work.","Roll the dough thin",{"tip":529,"text":530,"title":531},"Do not flour the sealing edge — flour is exactly what stops dough sticking to dough.","Place a walnut-sized ball of filling slightly off centre on each round, fold into a half-moon and press the edges firmly together with dry fingers, pushing out any trapped air.","Fill and seal",{"tip":533,"text":534,"title":535},"A fork crimp works perfectly well if the rope defeats you — it holds just as securely.","Starting at one corner, fold a small piece of the sealed rim over onto itself, press it down with your thumb, move 5 mm along and repeat, working around the curve until a twisted rope runs the whole edge.","Krendl the edge",{"text":537,"title":538,"timerSeconds":539},"Slide the dumplings into a wide pot of well-salted water held at a bare simmer and cook for 8–10 minutes, until they float and the dough at the seam looks translucent rather than chalky.","Poach gently",540,{"text":541,"title":542},"Melt the butter in a small pan and cook until it foams, quietens, and the milk solids turn nut brown and smell toasted. Lift the drained Kasnudeln onto warm plates, pour the butter over and scatter with chives.","Brown the butter and serve","KERNT-ner KAHS-noo-deln",[545,549,553],{"note":546,"swap":547,"original":548},"You want something crumbly and sour, not creamy. If using ricotta, add a squeeze of lemon to get closer to the Carinthian tang.","Quark, dry curd cheese, or full-fat ricotta drained overnight","Bröseltopfen (dry Carinthian curd cheese)",{"note":550,"swap":551,"original":552},"Common spearmint is more assertive. Chopping it fine and mixing it in warm melted butter first softens the edge a little.","Garden mint, used at about two thirds the quantity","Carinthian Nudelminze",{"note":554,"swap":555,"original":556},"Chervil is faintly aniseed and hard to find fresh. The substitution gets the aroma into the right neighbourhood without dominating.","A mix of parsley and a pinch of fennel fronds or tarragon","Chervil","karntner-kasnudeln","Kärntner Kasnudeln (Carinthian Curd Cheese Dumplings)","Kärntner Kasnudeln","austria","Carinthia",60,30,"hard",[566],"main",[568],"vegetarian",[475,480,491,453],[571,574,576,578],{"alt":572,"src":573},"Carinthian Kasnudeln half-moon dumplings with twisted rope edges in browned butter with chives","\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-1x1.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-4x3.jpg",[581,582,583,584,585,586,491],"kasnudeln","carinthia","curd cheese dumplings","krendl","austrian pasta","topfen","2026-08-19","dishroute-kitchen","Half-moon pasta pockets from Austria's southern lakes, filled with curd cheese, potato and wild mint, sealed with a hand-twisted rope edge and served in nothing but browned butter.",{"en":591},"\u002Frecipe\u002Fkarntner-kasnudeln",{"items":593,"total":778,"page":458,"limit":848,"hasMore":849},[594,622,655,682,709,719,747,773,800,823],{"slug":595,"title":596,"shortTitle":597,"nativeName":597,"countrySlug":560,"region":598,"baseServings":434,"prepMinutes":563,"cookMinutes":563,"restMinutes":562,"difficulty":599,"course":600,"diet":601,"mainIngredients":602,"images":605,"keywords":615,"publishedAt":587,"updatedAt":587,"authorSlug":588},"backhendl","Backhendl (Austrian Breaded Fried Chicken)","Backhendl","Styria and Vienna","medium",[566],[],[603,604,459,453],"chicken","breadcrumbs",[606,609,611,613],{"alt":607,"src":608},"Platter of golden breaded Austrian fried chicken pieces with crisp fried parsley and lemon wedges","\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-1x1.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-4x3.jpg",[595,616,617,618,619,620,621],"fried chicken","styria","breaded chicken","austrian","biedermeier","deep fried",{"slug":623,"title":624,"shortTitle":625,"nativeName":625,"countrySlug":560,"region":626,"baseServings":627,"prepMinutes":486,"cookMinutes":628,"restMinutes":629,"difficulty":630,"course":631,"diet":633,"mainIngredients":636,"images":639,"keywords":649,"publishedAt":587,"updatedAt":587,"authorSlug":588},"erdapfelsalat","Erdäpfelsalat (Austrian Warm Potato Salad)","Erdäpfelsalat","Vienna and Styria",6,25,15,"easy",[632],"side",[634,635],"dairy-free","gluten-free",[480,483,637,638],"stock","vinegar",[640,643,645,647],{"alt":641,"src":642},"Bowl of Austrian warm potato salad with sliced waxy potatoes, red onion rings and chives","\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-1x1.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-4x3.jpg",[623,650,651,652,653,654,617],"austrian potato salad","no mayonnaise","pumpkin seed oil","schnitzel side","vienna",{"slug":656,"title":657,"shortTitle":658,"nativeName":658,"countrySlug":560,"region":659,"baseServings":434,"prepMinutes":629,"cookMinutes":628,"restMinutes":563,"difficulty":630,"course":660,"diet":663,"mainIngredients":664,"images":666,"keywords":676,"publishedAt":587,"updatedAt":587,"authorSlug":588},"frittatensuppe","Frittatensuppe (Beef Broth with Sliced Pancakes)","Frittatensuppe","Vienna",[661,662],"soup","appetizer",[],[637,453,459,665],"milk",[667,670,672,674],{"alt":668,"src":669},"Bowl of clear Austrian beef broth with ribbons of sliced pancake and snipped chives on top","\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-1x1.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-4x3.jpg",[656,677,678,679,680,654,681],"beef broth","pancake soup","frittaten","austrian soup","starter",{"slug":683,"title":684,"shortTitle":685,"nativeName":685,"countrySlug":560,"region":686,"baseServings":434,"prepMinutes":486,"cookMinutes":486,"restMinutes":629,"difficulty":630,"course":687,"diet":689,"mainIngredients":690,"images":692,"keywords":702,"publishedAt":587,"updatedAt":587,"authorSlug":588},"kaiserschmarrn","Kaiserschmarrn (Shredded Austrian Emperor Pancake)","Kaiserschmarrn","Salzburg and Tyrol",[688,566],"dessert",[568],[453,459,665,691],"raisins",[693,696,698,700],{"alt":694,"src":695},"Torn caramelised Kaiserschmarrn pancake pieces dusted with icing sugar beside dark plum compote","\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-1x1.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-4x3.jpg",[683,703,704,705,706,707,708],"shredded pancake","austrian dessert","alpine","emperor pancake","plum compote","mehlspeise",{"slug":557,"title":558,"shortTitle":559,"nativeName":559,"countrySlug":560,"region":561,"baseServings":434,"prepMinutes":562,"cookMinutes":486,"restMinutes":563,"difficulty":564,"course":710,"diet":711,"mainIngredients":712,"images":713,"keywords":718,"publishedAt":587,"updatedAt":587,"authorSlug":588},[566],[568],[475,480,491,453],[714,715,716,717],{"alt":572,"src":573},{"alt":572,"src":575},{"alt":572,"src":577},{"alt":572,"src":579},[581,582,583,584,585,586,491],{"slug":720,"title":721,"shortTitle":722,"nativeName":723,"countrySlug":560,"region":724,"baseServings":627,"prepMinutes":629,"cookMinutes":9,"restMinutes":725,"difficulty":630,"course":726,"diet":728,"mainIngredients":729,"images":732,"keywords":742,"publishedAt":587,"updatedAt":587,"authorSlug":588},"austrian-liptauer","Liptauer (Viennese Paprika Cheese Spread)","Liptauer","Liptauer Aufstrich","Vienna and Burgenland",240,[662,727],"snack",[568],[475,730,731,487],"paprika","capers",[733,736,738,740],{"alt":734,"src":735},"Bowl of coral pink Liptauer paprika cheese spread with chives, radishes and dark rye bread","\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero.jpg",{"alt":734,"src":737},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-1x1.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-4x3.jpg",[743,744,730,586,745,746,654],"liptauer","cheese spread","austrian appetizer","heuriger",{"slug":748,"title":749,"shortTitle":750,"nativeName":750,"countrySlug":560,"region":659,"baseServings":751,"prepMinutes":752,"cookMinutes":753,"restMinutes":725,"difficulty":564,"course":754,"diet":755,"mainIngredients":756,"images":758,"keywords":768,"publishedAt":587,"updatedAt":587,"authorSlug":588},"sachertorte","Sachertorte (Viennese Chocolate and 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