Mohnnudeln - or Poppy Seed Noodles - are a classic Austrian recipe! This filling creation of potato noodles coated in a blend of butter, powdered sugar, and ground poppy seeds makes for a sweet dinner or dessert!
Prep Time 20minutes
Cook Time 10minutes
Additional Time 25minutes
Total Time 55minutes
Author Recipes From Europe
The Potato Noodles
1poundpotatoes, starchy (e.g. russet potatoes)
a pinch of salt
For The Frying Pan
1/2cuppoppy seeds, ground
Boil the potatoes for around 20-25 minutes until you can pierce them easily with a fork. Remove potatoes from the pot.
Let the potatoes cool for a few minutes, then peel them and place the peeled potatoes in a medium-sized bowl.
Using a potato masher or a potato press, mash the potatoes - ensuring there are no lumps remaining.
With the mashed potatoes in the bowl still, add the flour, egg, and salt. Mix everything together using your hands until you can easily form the mixture into a ball of dough.
Split the dough into two equal halves. Sprinkle flour onto your countertop and roll out half the dough into a long sausage shape that has a diameter of around 1.5 inches.
Then, mark the "sausage" dough every 3/4 inches and cut the dough at these marks into smaller pieces.
Take each little piece of dough and roll it out on the countertop or in your hands with a little bit of flour. Shape the dough into a noodle that has the thickness of your finger with tapered ends. Once you have used up the first half of the dough, repeat the steps with the remaining dough. This process is identical to how you make Schupfnudeln.
Get a large pot, fill it with water, and bring the water to a boil. Add a bit of salt, then turn down the heat to medium-low so the water is only lightly boiling.
Meanwhile, turn on another stovetop burner to medium heat, grab a large frying pan and melt the butter, then add the powdered sugar and the ground poppy seeds. (If you need to grind the poppy seeds, grind them first in a food processor or in a small spice blender). Mix these together until they form a well-mixed coating in the pan. Turn the pan down to low for now.
Now, add some of the potato noodles to your pot with boiling water - how many exactly depends on the size of your pot - and let them sit for around 5 minutes. They should have room to cook in the pot and not be crowded. Stir occasionally so that the noodles don't stick to the bottom of the pot. The noodles are done cooking when they float to the top of the water. Gently remove the noodles with a straining spoon, place them in the frying pan (now on low) with the butter-sugar-poppy-seed-mixture, and keep on boiling the next batch until you have cooked all the noodles.
Once you have cooked all the noodles, gently move them around in the poppy seed topping in the frying pan with the heat on low until they are all sufficiently coated.
Plate the Mohnnudeln and sprinkle some more powdered sugar on top. Enjoy!
You can buy whole poppy seeds and ground them with a coffee bean grinder or food processor. You can also buy ground poppy seeds if you can find them, or use something like a mortar and pestle if you're feeling ambitious and don't have a food processor.