Mohnnudeln — Print Recipe — The Culinary Codex

Soft potato dumplings shaped into short noodles, rolled in buttery ground poppy seeds and sugar — a beloved Austrian sweet main course.

Ingredients

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.
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.
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.