Mohnnudeln Recipe – Poppy Seed Noodles

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Mohnnudeln are a traditional specialty from the Austrian region of Waldviertel, located about one and a half hours west of Vienna. Grey poppy seeds have been cultivated in the Waldviertel for centuries and you can still experience the colourful poppy seed fields today. Characterised by a very mild and refined taste, the region’s grey poppy seeds are perfectly suited for desserts.

Mohnnudeln with Zwetschkenröster
Mohnnudeln with Zwetschkenröster

Mohnnudeln are thick noodles based on a floury potato and wheat flour dough (think sweet gnocchi). They can be served as dessert but in Austria Mohnnudeln are also enjoyed for lunch as a main course.

Mohnnudeln
Mohnnudeln – Poppy Seed Coated Gnocchi

Austrian Mohnnudeln recipe

Ingredients (serves 6 people)

For the dough

  • 500g floury potatoes
  • 220g Italian 00 pasta flour (“griffiges Mehl” in Austria)
  • 30g semolina
  • 30g butter
  • 1 egg
  • 1 generous pinch of salt

For the coating

  • 40g ground grey poppy seeds
  • 15g butter
  • 35g icing sugar
  • 5g vanilla sugar
  • 1 bottle cap of rum (I used Austrian Stroh rum)
Mohnnudeln before boiling
Mohnnudeln before boiling

How to make Mohnnudeln

  1. Peel the potatoes, cut into pieces and boil.
  2. Strain the potatoes and set aside for half an hour to allow them to cool down.
  3. Mash the potatoes in the pot, then add the flour, semolina, butter, egg and salt.
  4. Knead into a dough. It’s surprising how so many dry ingredients can make a pliable dough, but the moisture of the potatoes makes it possible.
  5. Leave to rest for 30 minutes.
  6. Shape into rolls about 2 cm thick.
  7. Cut into 3 cm long pieces. You’ll end up with about 40 to 50 pieces.
  8. On a wooden board, use your flat hand to roll them back and forth until the ends are thinned while the middle remains thicker.
  9. Prepare a big pot of salted water, bring to the boil, then simmer the noodles in batches for 8 minutes before straining them.
  10. While the noodles boil, combine the dry coating ingredients in a small bowl.
  11. Melt the butter in a frying pan, then add the rum. Swirl the noodles in the butter and rum mixture, then add the poppy seed and sugar mixture until well coated.
  12. Serve immediately.
Mohnnudeln poppy seed noodles
Mohnnudeln poppy seed noodles

Mohnnudeln are usually served with a sweet compote on the side. I had one last batch of Zwetschkenröster, an Austrian plum compote, in the freezer from last year’s plum harvest.

Zwetschkenroester
Zwetschkenroester

Zwetschkenröster recipe

Ingredients

  • 1kg plums/damsons, de-stoned and halved
  • 150g sugar
  • Juice of one lemon
  • 1 cinnamon stick
  • 250g water
  • 2 cloves

How to make Zwetschkenröster

  1. In a large pot, combine the sugar, lemon juice, cinnamon stick, water and cloves.
  2. Bring to the boil.
  3. Add the plums/damsons.
  4. Stir and bring to the boil again.
  5. Cover and simmer on a very low heat for about an hour.
  6. Set aside to cool. Freezes well.

This is my first time participating in the Sunday Supper club and here are all the other wonderful recipes from this week’s event.

Appetizers:

Beverages:

Breakfast:

Salads:

Sauces:

Side Dishes:

Soups:

Main Dish:

Desserts:

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

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