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For Carinthian cheesedumplings
you need pastadough, potatoes, cottagecheese, greens, salt and butter.
Cook potatoes and put them thru a potatoepress.
Add cottagecheese and salt. Chopp parsley, chives, celerygreen, mint, coriander and oregano and add. Stir it well.
Cut circles ( about 8 cm in diameter) from pastadough.
Fill them with mixture. Flip over the dough to have halvecircles and form this special catch between thumb and forefinger.
Cook in saltet water for about 7 min. Then serve hot in a see of meltet butter. Enjoy them with salad as a main dish.
Variations in taste when just using mint or any other green as only spice, or any combination.