Mohnnudeln (Poppy Seed Noodles)
Mohnnudeln are a traditional Austrian dish featuring tender potato noodles coated in a rich, buttery poppy seed mixture, often served with a dusting of powdered sugar. They offer a unique sweet and savory flavor profile, making them a comforting and satisfying meal or side.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 549 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gpotato, peeled and boiled
- 150 gall-purpose flour
- 1 pcsegg yolk
- 0.5 tspsalt
- 80 gunsalted butter
- 80 gpoppy seed, ground
- 40 ggranulated sugar
- 2 tbsppowdered sugar, for dusting(optional)
Equipment
potato ricer · slotted spoon · large skillet · rolling pin · large bowl · large pot
The method
Step by step
- 1
Press the boiled potatoes through a potato ricer or mash them very finely until no lumps remain.
About 5 min
Cook’s note: Ensure potatoes are fully cooked and dry for best texture.
- 2
Combine the riced potatoes with the all-purpose flour, egg yolk, and salt in a large bowl.
About 2 min
- 3
Knead the mixture gently until a smooth dough forms. Do not overwork the dough.
About 5 min
Cook’s note: The dough should be soft but not sticky. Add a tiny bit more flour if needed, but sparingly.
- 4
Divide the dough into several portions. On a lightly floured surface, roll each portion into a long rope, about 1 cm (0.4 inches) thick.
About 5 min
- 5
Cut the ropes into small pieces, about 2-3 cm (1 inch) long. Gently roll each piece between your palms to form small, tapered noodles (nudeln).
About 10 min
Cook’s note: You can also form them into small, finger-like shapes.
- 6
Bring a large pot of salted water to a rolling boil.
About 5 min
- 7
Carefully drop the mohnnudeln into the boiling water in batches, making sure not to overcrowd the pot.
- 8
Cook for about 3-5 minutes, or until they float to the surface. Remove with a slotted spoon and drain well.
About 5 min
- 9
In a large skillet, melt the unsalted butter over medium heat until it starts to brown slightly and smells nutty.
About 3 min
Cook’s note: Watch carefully to prevent burning.
- 10
Add the ground poppy seeds and granulated sugar to the pan with the melted butter.
- 11
Stir well to combine and cook for about 1-2 minutes until fragrant.
About 2 min
- 12
Add the cooked mohnnudeln to the skillet with the poppy seed mixture. Toss gently to coat thoroughly.
About 2 min
- 13
Serve immediately, dusted with powdered sugar if desired.
Per serving
Nutrition
- Calories
- 549.1kcal
- Protein
- 10.7g
- Carbs
- 69.9g
- Fat
- 23.4g
- Fibre
- 4.1g
- Sugar
- 18.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover mohnnudeln in an airtight container in the refrigerator.
Gently reheat in a pan with a little butter over low heat until warmed through.
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