Here comes a new recipe, finally, after a long time… Mohnnudeln! (Can be translated with “poppy seed noodles”) My sister loves them very much and sometimes buys the frozen ones in the supermarket. But self-made of course tastes better. That’s why I wanted to try to make them from scratch for a long time.
Like other Austrian pastry too, we also like to eat Mohnnudeln as a main course. In addition we serve them usually with apple sauce, sometimes also with compote (such as this pear compote).
The recipe is originally from this site, I just added a few tipps and instructions. Instead of sugar, I’ve also tried it with powdered birch sugar once, which did not really made a difference in taste.
Mohnnudeln are not only a typical Austrian (and Bohemian) specialty, they are also perfect comfort food for windy and rainy autumn days!
It is not very difficult to make the dough from scratch. Below you can also see a short video of how to roll the noodles. (The natives would say “wuzeln” instead of rolling.)
Tips for making Mohnnudeln
- High-starch, floury potatoes are best suited. They may not always be available (at least in the supermarkets in my area). But in autumn they are more common, also in smaller stores.
In case of “emergency” it is also possible to make Mohnnudeln with waxy potatoes, but they are not as easily crushed, and often larger pieces of potatoes stay in the mass.
Cook potatoes the day before
- The potatoes for the dough are best, when cooked the day before. If this is not possible any more, it also works with freshly cooked ones, but they should be chilled in any case.
Stir the potatoes, do not mix
- Use a fork or potato press for pounding the potatoes. Do not use the blender or mixer. As a result, the potatoes would become sticky and we do not want that!
Tips for rolling the noodles
- The dough is rolled into thick noodles, each noodle by hand, one by one. To do this, take a tablespoon of dough out of the bowl and roll the noodle with one hand on the table surface. The noodles are traditionally thicker in the middle and tapering at both ends. To achieve this, I roll the noodles with a somewhat hollow hand.
The rolling of the noodles can take some time if you do it alone.
-> So this is a perfect opportunity to watch TV or listen to music meanwhile, or to ask your crew to join you!
This is how the rolling looked at my last try. I could not find floury potatoes at the time when the video was made, therefore you can still see the potatoe chunks I talked about!
And here is the detailled recipe for the Mohnnudeln
For the dough
- 500 g floury potatoes ~ 1 lbs
- 250 g pastry flour ~ 2 cups
- 30 g unsalted butter ~ 2 soup spoons
- 1 egg
- pinch salt
For everything else
- 80 g unsalted butter
- 100 g powder sugar
- 1 tbsp. vanilla sugar or vanilla flavour
- 150-200 g poppy seeds
- Cook potatoes one day ahead. Peel and press the potatoes until a fine mass without chunks.
- Take the butter out of the fridge a few hours before kneading the dough. It should be at room temperature
- In a bowl, mix pressed potatoes, flour, salt, the egg and the 30g of butter. (I prefer to mix them with my hands) To make a noodle, take about 1 spoonfull of dough and roll it with one hand. (see video in posting)
- Put noodles into boiling water and let simmer on medium temperature. When noodles are ready, they'll swim on top. Sieve well.
- In a frying pan, melt the rest of the butter. Add sugar, vanilla and a shot of rum. Add the noodles and mix well. Add the poppy seeds. Before serving, add a little powdered sugar.