Soft potato dumplings shaped into short noodles, rolled in buttery ground poppy seeds and sugar — a beloved Austrian sweet main course.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow ceramic plate
Garnishes: powdered sugar, poppy seeds
Accompaniments: plum compote, applesauce
Instructions
-
1
Boil potatoes until tender, peel, and press through a ricer. Let cool slightly.
-
2
Mix riced potatoes with flour, egg, softened butter, and salt into a smooth dough.
-
3
Roll dough into finger-thick ropes. Cut into 4cm pieces. Roll each piece to taper the ends slightly.
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4
Cook noodles in simmering salted water for 3-4 min until they float. Remove with a slotted spoon.
-
5
Melt butter in a skillet, add poppy seeds and sugar, stir to combine. Toss hot noodles in the mixture until well coated.
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6
Serve dusted with powdered sugar alongside Powidl (plum compote) or applesauce.
Did You Know?
Poppy seeds are so central to Austrian dessert culture that Austria grows its own Waldviertel poppy, which has EU protected origin status.
Chef's Notes
Equipment Tips
- potato ricer
- large pot
- skillet
Garnishing
powdered sugar, poppy seeds
Accompaniments
plum compote, applesauce
The Story Behind Mohnnudeln
Mohnnudeln belong to Austria's rich tradition of Mehlspeisen — flour-based dishes that blur the line between savory and sweet. Ground poppy seeds have been a defining flavor of Central European baking for centuries, and these potato noodles showcase them in their purest form.
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