For the Carinthian Kasnocken, mix all ingredients and knead into a smooth dough until firm and chewy. Cover with plastic wrap and let rest for about 30 minutes.
Roll out thinly on a lightly floured work surface, cut out circles about 6 to 7 cm in diameter and top with the herb filling.
For the lumberjack filling, prepare a ham or bacon omelet, bake onion rings until golden and mix everything chopped into small pieces with a little thickened cream sauce or crème fraiche.
Add lots of fresh herbs and season to taste.
Brush the edges with beaten egg (the dough holds together better) and fold the dough together. Press the edges well and crendln (Carinthian expression for the special folding of the edges) the dough edges with the thumb.
Place the filled dumplings in boiling salted water and cook for about 6 to 7 minutes.
Serve with melted butter and some brown pasta mint.
Size the filling so that the edges of the dough remain free and the filling does not swell out; if the dumplings are not closed, the filling will soften during cooking.