Mohnnudeln (meaning poppy seed noodles in German), is the name of thick noodles of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel. The main difference is, that Mohnnudeln are served with melted butter, ground poppy seeds, and sprinkled with icing (confectioner’s) sugar.
They are also called Waldviertler Mohnnudeln, referring to the Austrian area where they originated. Waldviertel is a part of Lower Austria where poppy seeds have been cultivated for ages, which give the dish its distinct black colouring.
Mohnnudeln can be eaten as a dessert or a light supper. Most Bavarians and Austrians serve it traditionally as a main course anyway.
For the dough :
- 500 g floury potatoes, cooked and mashed (see notes)
- 250 g plain flour (all-purpose flour)
- 30 g unsalted butter, at room temperature (see notes)
- 1 egg
- pinch salt
- 80 g unsalted butter
- 100 g icing sugar (powdered sugar)
- 1 tablespoon vanilla sugar, or vanilla essence
- 1 shot rum, optional
- 200 g poppy seeds
- In a bowl, mix the mashed potatoes, flour, salt, egg, and butter.
- To make the noodles take about a tablespoon of dough and roll it with one hand to form small cigar shapes.
- Put the rolled noodles into boiling water and let simmer on a medium temperature.(the noodles will float to the top when ready) Drain well.
- In a frying pan, melt the remaining butter. Add sugar, vanilla, and a shot or two of rum. Add the noodles and gently mix well. Add the poppy seeds to coat the noodles.
- Before serving, dust with icing sugar.