see of hot butter
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.