Mohnnudeln is a quick and easy Austrian Poppy Seed Dumpling recipe prepared with mashed potatoes and served sprinkled with powdered sugar.

The popular Austrian dessert is sometimes referred to as “sweet gnocchi” as the noodle dough is also made with a mixture of eggs, flour and potatoes.

Typically boiled Mohnnudel are tossed in a butter, cinnamon and ground poppy seed mixture then served warm with a sprinkle of sugar.

We love serving Mohnnudeln as a light dessert with a dollop of sour cream and apple sauce.

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What is Mohnnudeln?

Mohnnudeln literally translates to poppy noodles (Mohn = poppy, Nudeln = noodles).

Mohnnudeln, is the name of thick noodles made of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel. The main difference is, that Mohnnudeln are served as a dessert with melted butter, ground poppy seeds, and sprinkled with confectioner’s sugar.

Potato noodles with poppy seeds originate from the Waldviertel region of northeastern Austria. Unsurprisingly, this is a region known for the production of poppy seeds. There are many other delicious poppy seed recipes that come from the region, such as poppy seed strudel.

The dish is popular throughout Central and Eastern Europe. Austrian Mohnnudel are similar to Czech potato dumplings called skubanky and a Hungarian variety named Mákos Nudli.

Mohnnudeln can be served simply with icing sugar or with a dollop of sour cream, apple sauce or cooked fruit like Pear Compote or Plum Compote.

If you love poppy seeds desserts you may also enjoy Tebirkes Danish Poppy Seed Pastry and Nudle S Makem Czech Poppy Seed Pasta Noodles.

Traditional Mohnnudeln Austrian Poppy Seed Potato Dumpling recipe ingredients.

Travel to Austria by Making Mohnnudel at Home

I love traveling to Europe.

As a professional food and travel journalist, I’ve had the opportunity to enjoy amazing meals in Europe, from traditional markets to award winning restaurants.

For over ten years, I’ve been on the hunt for the best Mohnnudeln recipe. I’ve embarked on culinary adventures to Germanic restaurants throughout Western Europe in Holland, Belgium, Luxembourg, France, Switzerland and Austria.

The first time I ate Austrian Poppy Seed Dumplings was at a restaurant in Vienna. A small plate of black coloured steaming noodles arrived at my table served with a dusting of confectioner’s sugar. The server described the dish as sweet gnocchi like Italian Ndunderi. She served the noodles with a selection of small bowls filled with sour cream, apple sauce and pear compote so I could scoop them on top.

After taking my first bite I fell in love. The warm and chewy noodles had a crunchy texture on the outside thanks to the crushed poppy seeds. It was a delightful light sweet finish to a hearty Austrian meat-centric feast.

After you’ve enjoyed your first taste, you’ll realize why Mohnnudel is a must-try when visiting Austria!

Mohnnudel are Austrian dumplings made with mashed potato, flour and ground poppy seeds.

Where To Eat Austrian Poppy Seed Dumplings

If you live in a large city in Canada or America you’ll likely have access to a local German or Austrian restaurant that serves traditional Mohnnudel.

Haven’t traveled to Austria before? It may be helpful to first sample Poppy Seed Dumplings at a local restaurant to better understand how the side dish is served. You’ll get an understanding for the ideal portion size to serve on each plate, how larges to roll out the dumplings and the ideal poppy seed to icing sugar ratio.

In Toronto, popular restaurants serving Austrian and German dishes that may serve homemade Mohnnudel include Country Style Hungarian, Wvrst, Otto’s Bierhalle, Little Bavaria, Cafe Polonez and Europe Bar and Restaurant.

Hand roll Mohnnudeln dumpling dough into little logs with pinched ends.

My Family Loves Traditional Austrian Mohnnudeln

I love making homemade desserts inspired by my travels for friends and family.

After developing an addiction to Mohnnudeln on a trip to Vienna I was excited to recreate the Austrian dessert at home.

I made this easy Poppy Seed Dumpling recipe on a hot summer day as a simple dessert to enjoy after a hearty schnitzel dinner.

I knew my family would enjoy Mohnnudeln because they love chewy dumplings and poppy seed desserts.

I served the noodles with little bowls filled with sour cream, fruit compote, apple sauce and icing sugar so guests could add additional flavourings to their dessert.

Everyone at the table licked their bowls clean so Poppy Seed Dumplings are now in our regular recipe rotation.

Boil Mohnnudeln in a large pot until the dumplings float to the top of the simmering water.

Mohnnudeln Recipe Health Benefits

Our easy Mohnnudeln recipe is packed full of wholesome ingredients!

Potatoes are rich in vitamins, minerals and antioxidants. Studies have linked potatoes to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity.

Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.

Poppy seeds are often said to promote digestion, boost skin and hair health, and treat headaches, coughs, and asthma.

Rich in energy-boosting manganese, cinnamon is also antibacterial and may protect your brain against Alzheimer’s disease.

Toss Mohnnudeln in a skillet with ground poppy seed mixture.

Easy Mohnnudel Recipe Cooking Tips

This homemade Mohnnudel recipe is quick and easy to make at home. We’ve included a few cooking tips:

High-starch, floury potatoes like Russet Potatoes are best. The recipe will not work as well with waxy potatoes like Yukon Gold.
You want the mashed potatoes to be as smooth as possible so there are no chunks in the noodles. You can use a traditional potato masher or ricer.
The potatoes for the dough are best when cooked the day before if you have the time to prep before your dinner party. If not cook the day of and chill the mashed potatoes in the fridge.
The dough should be portioned into small pieces that are shaped into rolls the size of your finger and have tapered ends that you pinch.
Do not cook Mohnnudel all at the same time because they will have a hard time floating to the top. Boil in batches.
Make sure to use ground poppy seeds and not whole poppy seeds since there’s a huge difference in taste.

Mohnnudeln Austrian Poppy Seed Dumplings Photo Image.

What To Serve with Poppy Seed Dumplings

This homemade Austrian Poppy Seed Dumpling recipe is quick and easy to make at home.

The dessert is very versatile, ofter served at brunch with fresh fruit compote and sour cream or as a dessert after dinner.

If you’re hosting a German or Austrian-themed dinner party you might also want to serve this easy Mohnnudeln recipe with:

Sprinkle Mohnnudeln with icing sugar before serving.

Storage Suggestions

Mohnnudeln taste best hot out of the pan but you can store leftovers in a container with a lid in the fridge for 2-3 days.

To reheat a few for a snack we suggest microwaving them in a bowl. If you are reheating a larger batch toss them back in a frying pan with a bit of butter.

You May Also Enjoy These Dessert Recipes…

Now you're an expert on how to make authentic Mohnnudeln Poppy Seed Dumplings! — Now you’re an expert on how to make authentic Mohnnudeln Poppy Seed Dumplings!

How To Make Mohnnudeln Austrian Poppy Seed Dumplings

Print Recipe

5 from 1 vote

Austrian Mohnnudeln Poppy Seed Potato Dumpling

How to make traditional Mohnnudeln. Our Austrian Poppy Seed Potato Dumplings recipe is an easy dessert served sprinkled with icing sugar.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: Austrian

Keyword: Mohnnudeln

Servings:

Calories: 514kcal

Ingredients

Mohnnudeln Dough

500 g Potatoes peeled and diced
130 g All Purpose Flour
25 g Unsalted Butter
1 Egg Yolk
Pinch Kosher Salt

For Tossing

80 g Melted Butter
100 g Powdered Sugar
200 g Poppy Seeds ground
0.5 tsp Ground Cinnamon

Instructions

Cook the potatoes in boiling water for 20 minutes, or until soft and easily broken apart. Drain then let potatoes cool to room temperature.
In a mixing bowl mash the potatoes until no chunks remain.
Add the flour, unsalted butter, egg yolk and pinch of salt. Combine until you've created a uniform dough.
To make the potato dumplings, take one spoonful of dough and roll it with one hand until 2-3 cm long. Traditional Mohnnudeln have slightly tapered ends.
Gently drop the potato dumplings into boiling water and let simmer over medium heat for 10 minutes. When cooked, they'll float to the top. Remove with a sieve and ensure they drain well.
In a nonstick skillet, melt the butter then add the noodles and stir to combine. Add the poppy seeds and cinnamon.
Before serving sprinkle with powdered sugar.

Nutrition

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