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.
Servings: 6
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
Calories: 514kcal | Carbohydrates: 54.4g | Protein: 10.3g | Fat: 30.2g | Saturated Fat: 10.9g | Cholesterol: 73mg | Sodium: 115mg | Potassium: 604mg | Fiber: 6g | Sugar: 21.9g | Calcium: 503mg | Iron: 5mg
