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Mohnnudeln (Potato Noodles with Poppy Seed and Sugar Coating) Recipe

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Mohnnudeln is a traditional Austrian dish featuring delicate potato noodles coated in a luscious butter, powdered sugar, and ground poppy seed mixture. This comforting recipe transforms simple ingredients into a sweet, satisfying treat perfect for dessert or a special snack.

Ingredients

For the Potato Noodles:

  • 1 pound starchy potatoes (e.g., russet potatoes)
  • 1 cup all-purpose flour
  • 1 medium-sized egg
  • a pinch of salt

For the Topping:

  • 2 tablespoons butter
  • 2/3 cup powdered sugar
  • 1/2 cup poppy seeds (ground)

Instructions

  1. Boil Potatoes: Boil the potatoes for 20-25 minutes until easily pierced with a fork. Remove from boiling water and set aside.
  2. Peel and Mash: Allow the potatoes to cool slightly, then peel away the skins. Place peeled potatoes in a bowl and mash thoroughly, ensuring no lumps remain.
  3. Make Dough: Add flour, egg, and salt to the mashed potatoes. Mix with your hands until the mixture forms a smooth, pliable dough ball.
  4. Shape Dough: Divide dough into two equal portions. Sprinkle flour on countertop and roll each portion into a long sausage shape about 1.5 inches in diameter.
  5. Cut Dough: Mark the dough every 3/4 inch and cut into small pieces along these marks.
  6. Form Noodles: Roll each piece between your hands or on the counter, dusted with flour, into finger-thick noodles with tapered ends. Repeat for all pieces.
  7. Boil Water: Bring a large pot of salted water to a boil, then reduce heat to maintain a gentle boil.
  8. Prepare Topping: In a frying pan over medium heat, melt butter. Add powdered sugar and ground poppy seeds, stirring until a well-mixed coating forms. Reduce heat to low to keep warm.
  9. Cook Noodles: Add some noodles (not crowded) to boiling water, cook for about 5 minutes until noodles float to the surface. Stir occasionally to prevent sticking.
  10. Combine with Topping: Using a slotted spoon, transfer cooked noodles to the frying pan with the butter-sugar-poppy seed mixture. Continue boiling remaining noodles in batches, adding each cooked batch to the pan.
  11. Coat Noodles: Gently toss noodles in the pan over low heat to evenly coat with the poppy seed topping.
  12. Serve: Plate the Mohnnudeln, sprinkle additional powdered sugar on top, and enjoy warm.

Notes

  • Use starchy potatoes like russets for best texture in noodles.
  • If you don’t have ground poppy seeds, grind whole seeds in a spice grinder or food processor before cooking.
  • Make sure not to overcrowd the boiling pot to allow even cooking.
  • The dough should be pliable but not sticky; add flour sparingly if needed while rolling.
  • Mohnnudeln are best served warm immediately after preparation.

Find it online: https://marthatasty.com/mohnnudeln-potato-noodles-with-poppy-seed-and-sugar-coating-recipe/