Last updated on July 2nd, 2016 at 10:34 pm
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 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.
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)
How to make Mohnnudeln
- Peel the potatoes, cut into pieces and boil.
- Strain the potatoes and set aside for half an hour to allow them to cool down.
- Mash the potatoes in the pot, then add the flour, semolina, butter, egg and salt.
- 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.
- Leave to rest for 30 minutes.
- Shape into rolls about 2 cm thick.
- Cut into 3 cm long pieces. You’ll end up with about 40 to 50 pieces.
- On a wooden board, use your flat hand to roll them back and forth until the ends are thinned while the middle remains thicker.
- Prepare a big pot of salted water, bring to the boil, then simmer the noodles in batches for 8 minutes before straining them.
- While the noodles boil, combine the dry coating ingredients in a small bowl.
- 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.
- Serve immediately.
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.
- 1kg plums/damsons, de-stoned and halved
- 150g sugar
- Juice of one lemon
- 1 cinnamon stick
- 250g water
- 2 cloves
How to make Zwetschkenröster
- In a large pot, combine the sugar, lemon juice, cinnamon stick, water and cloves.
- Bring to the boil.
- Add the plums/damsons.
- Stir and bring to the boil again.
- Cover and simmer on a very low heat for about an hour.
- 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.
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Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement
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