Mohnnudeln are a traditional Austrian dish that feature a mix of poppy seeds, rye, and wheat, and they are often prepared as a hearty side dish or a brunch dish. The poppy seeds are a traditional ingredient in Central European cuisine and are used to prepare a dish called “Kräuter-Zibir”, which is similar to a poppy seed bread.
Mohnnudeln (Austrian Poppy Seed Noodles) | This food blog serves up mouth-watering images of healthy and tasty foods. The German ist Joachim is a foodie from the western Austrian part of Upper Austria, where the food is not only rich in history and tradition, but also in interesting and diverse variety.
We are a family of 4 with 2 kids, and we live in the suburbs. My husband is an American, and I am a German girl. We have a very rich history, and we are always happy to share family stories, traditions, and food to those who are interested.
Mohnnudeln Could Be Your New Favorite Sweet Dinner Option!
Looking for a unique dessert or a sweet dinner? Mohnnudeln, or Poppy Seed Noodles, may be just what you’re looking for.
These Austrian potato noodles, similar to Schupfnudeln, are made from a robust potato-based dough then rolled and cooked before being dusted with powdered sugar and crushed poppy seeds!
Mohnnudeln are both filling and delicious.
The Waldviertel (meaning “Forest Quarter”) in northern Austria produces these potato noodles with poppy seeds.
This is, unsurprisingly, a location renowned for poppy seed cultivation, and there are many more excellent poppy seed dishes from this part of Europe. Poppy seed strudel is one example.
Recipe Suggestions for Mohnnudeln
It’s critical to thoroughly mash the potatoes while preparing Mohnnudeln. In the dough, there should be no potato lumps.
This will make rolling the dough, forming the noodles, and cooking them much easier. Running your hands through the dough bowl and squishing any residual lumps is an excellent method to check for potato lumps.
It is critical to utilize starchy potatoes, such as russet potatoes, in this regard. With waxy potatoes, this recipe will not work as well.
Look at the powdered sugar and crushed poppy seed Mohnnudeln covering!
Also, since there is a significant difference in flavor between ground and whole poppy seeds, use ground poppy seeds instead of whole poppy seeds.
You may also alter the quantity of poppy seeds and powdered sugar in the topping to your preference – if you want to use more or less of either.
Step-by-Step Instructions for Making Mohnnudeln
You can find the recipe card at the bottom of this article if you wish to create some sweet and tasty Mohnnudeln.
You can view (nearly) all of the process pictures below for anyone who wish to follow along with the step-by-step process.
Potatoes should be peeled.
To begin, boil the potatoes in a saucepan of water on the stove for 20-25 minutes (depending on size) or until they can easily be pierced with a fork.
Remove the potatoes from the pot after they have completely cooked. Allow them to cool for a few minutes before peeling.
In a medium mixing basin, place the peeled potatoes.
Potatoes should be mashed.
Now mash the potatoes with a potato masher or, if you have one, press them through a potato press.
Make sure there are no more potato lumps.
Combine the flour, egg, and salt in a mixing bowl.
Toss the mashed potatoes in the basin with the flour, egg, and salt.
Continue to combine.
Using your hands, combine all of the ingredients until they are well combined and the dough can be easily formed into a ball.
Half of the dough should be rolled out.
Cut the dough in half to make two equal portions.
Dust your work surface with flour and roll out half of the dough into a long sausage.
Continue rolling out the dough.
Continue rolling until the dough reaches a diameter of about 1.5 inches.
Make tiny cuts in the dough.
Cut the dough at a 3/4-inch intervals to create a large number of tiny pieces.
Roll out a little piece of dough on the kitchen top or with your palms. If the mixture looks sticky, add additional flour.
Form the dough into a noodle about the thickness of your finger, with the ends tapering slightly.
Continue to shape the potato noodles.
Rep these processes with each individual piece of dough.
When you’ve used up all of the tiny dough pieces, form the remaining dough half into a sausage, split it into small pieces, and shape additional potato noodles.
Bring the noodles to a boil.
Fill a big saucepan halfway with water, bring to a boil, and season with salt. Once the water is boiling, reduce the heat to medium-low and keep it there until the water is barely boiling.
Toss in a few potato noodles into the pot. Allow them to boil for about 5 minutes, or until they float to the top. Boil another batch of potato noodles after removing the potato noodles using a straining spoon.
Because the noodles require room to float to the top, you don’t want to boil them all at once.
While the noodles are cooking, heat the butter in a large frying pan. The powdered sugar and crushed poppy seeds are then added. Gently combine everything until it’s thoroughly combined.
Add the done-boiling noodles to the pan with the sugar-poppy seed combination (bring the heat down to low!) then gently toss them around so they’re evenly covered.
Our Mohnnudeln were very delicious — and filling!
Plate the Mohnnudeln and finish with a dusting of powdered sugar. Enjoy!
Mohnnudeln are best eaten right out of the pan, but leftovers may be kept in the fridge for up to three days in an airtight container.
You may microwave a few in a dish to reheat them, or put them back in a frying pan with a little butter if you’re reheating a bigger batch.
Mohnnudeln Frequently Asked Questions
How can you tell the difference between Spaetzle and Mohnnudeln?
The dough is the primary distinction between German Spaetzle and Mohnnudeln. Mohnnudeln are prepared with flour, egg, and potatoes, whereas Spatezle dough is produced with flour and egg. Spaetzle are called “egg noodles,” while Mohnnudeln are termed “potato noodles.”
Is it possible to make Mohnnudeln using entire poppy seeds?
Not at all. Poppy seeds should be ground since this is how they release their taste. Poppy seeds that haven’t been crushed may be bitter, and they won’t give the Mohnnudeln any of its earthy, deep tastes. When the poppy seeds are crushed up, it’s also simpler to cover the Mohnnudeln in the sweet mixture.
Mohnnudeln vs. Schupfnudeln: What’s the difference?
Mohnnudeln and Schupfnudeln are both Austrian meals made from potato-based noodles (Schupfnudeln are also extremely popular in Germany). Mohnnudeln are served sweet with poppy seeds and powdered sugar, while Schupfnudeln may be either savory (fried in butter) or sweet (but without poppy seeds).
Recipes that are similar
We’ve got a few more recipe ideas for you if you’re searching for additional European supper dishes that may be served sweet!
- Our renowned German potato pancakes, Reibekuchen, may be served sweet with apple sauce!
- German Milchreis – This simple, sweet meal is made out of milk and rice, similar to rice pudding.
Noodles with Potatoes
- 1 pound starchy potatoes (e.g. russet potatoes)
- 1 cup flour (all-purpose)
- 1 egg, medium size
- a generous teaspoon of salt
Preheat the frying pan
- 2 tablespoons unsalted butter
- a third of a cup of powdered sugar
- 1/2 cup ground poppy seeds
- Boil the potatoes for 20-25 minutes, or until they can easily be pierced with a fork. Take the potatoes out of the saucepan.
- Allow the potatoes to cool for a few minutes before peeling them and placing them in a medium-sized mixing dish.
- Mash the potatoes using a potato masher or a potato press, making sure there are no lumps.
- Add the flour, egg, and salt to the mashed potatoes while they are still in the bowl. Using your hands, combine all of the ingredients until you can easily create a dough ball.
- Cut the dough in half to make two equal portions. Dust your work surface with flour and roll out half of the dough into a long sausage form with a diameter of about 1.5 inches.
- Then, every 3/4 inch, make a mark on the “sausage” dough and cut it into smaller pieces.
- With a little flour on your hands, roll out each little piece of dough on the tabletop or in your palms. Make a noodle the thickness of your finger with tapered ends out of the dough. Repeat the procedures with the remaining dough after the first half of the dough has been used up. This is the same method used to produce Schupfnudeln.
- Fill a big saucepan halfway with water and bring it to a boil. Add a pinch of salt and reduce the heat to medium-low, just enough to bring the water to a gentle boil.
- Meanwhile, heat another stovetop burner to medium, then melt the butter in a large frying pan with the powdered sugar and crushed poppy seeds. (If the poppy seeds need to be ground, do so first in a food processor or a small spice blender.) Combine these ingredients in a mixing bowl until they create a well-mixed coating in the pan. Reduce the heat to low for the time being.
- Now, add some of the potato noodles to your pot of boiling water – the precise number depends on the size of your pot – and set aside for 5 minutes. They should not be crammed into the pot during cooking. Stir the noodles periodically to keep them from sticking to the bottom of the saucepan. When the noodles float to the top of the water, they are done cooking. Remove the noodles with a strainer spoon, put them in the frying pan with the butter-sugar-poppy-seed combination (now on low), and continue to boil the next batch until all the noodles are cooked.
- Once all of the noodles are cooked, gently stir them around in the poppy seed topping in the frying pan over low heat until they are evenly covered.
- Plate the Mohnnudeln and finish with a dusting of powdered sugar. Enjoy!
- Poppy seeds may be purchased whole and processed in a coffee bean grinder or food processor. If you don’t have a food processor, you can purchase ground poppy seeds or use something like a mortar and pestle if you’re feeling adventurous.
Information about nutrition:
Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 262 calories 4 g total fat 2g Saturated Fat 0g trans fat 2 g unsaturated fat 49 milligrams of cholesterol 315 mg sodium 48g carbohydrate 3 g of fiber 1 gram of sugar 8 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
You may save it to one of your Pinterest boards and come back to it at any time!
Austrians and their baked products are renowned for their taste, and no one can deny that they are some of the best in the world. And these are some of the best, because the recipe is very old, and the cooking method is very special, as they use a very special poppy seed, called Mohn, which is very soft and sweet. To make the dough, they mix white flour, water, salt, egg, and Mohn.. Read more about poppy seed cake and let us know what you think.