Mohnnudeln - Austrian Poppy Seed Noodles
Servings: 4 servings
Ingredients
for the Schupfnudeln:
- 2 pounds (900g) mealy/starchy potatoes such as Russets
- 3 cups (375g) all-purpose flour spooned and leveled, not scooped
- 4 egg yolks lightly beaten, or 2 medium eggs
- 1/4 cup (60g) melted butter
- 2 1/2 teaspoons fine sea salt or to your taste
- 1/4 teaspoon black pepper
for the poppy seed coating:
- 1 stick + 2 tablespoons (145g) butter
- 2 tablespoons honey
- 1 1/2 cups (130g) ground poppy seeds you can grind whole poppy seeds in a food processor
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup (60g) powdered sugar + more for serving
- pinch of salt
Instructions
- Make the Schupfnudeln:
- Cook the potatoes: Your potatoes should be evenly sized because we will be cooking them in peels. If some of your potatoes are much larger, cut them in half so that all the potatoes are of similar size. Add the unpeeled potatoes to a large pot and cover with cold water. Salt the water. Bring to a boil then simmer for 20-25 minutes or until easily pierced with a fork.
- Drain the potatoes and let cool slightly.
- Mash the potatoes:
- If using a potato masher: Peel the potatoes: holding one potato in a piece of paper towel, and a small pairing knife in the other hand, scrape the skin off the potatoes. Mash the potatoes and make sure there are no lumps.
- If using a potato ricer (recommended!), you don't have to peel the potatoes, the peels will stay inside the potato ricer.
- Allow the mashed potatoes to cool (they can be just slightly warm). To cool the potatoes quicker, you can spread them on a baking sheet.
- Make the dough: On a clean work surface or in a large mixing bowl, make a mound with the mashed potatoes. Create a well in the center of the mound and add the flour, egg yolks, melted butter, salt, and black pepper into the well. Combine all the ingredients until a smooth dough comes together. Don't knead it for too long, or the noodles will be tough.
- Shape the noodles: Divide the dough into 8 parts. Roll each part into a 1-inch (2-3 cm) thick rope and cut the rope into 10 pieces. Roll each piece on the counter into a cylindrical shape, and then gently press and taper the ends. Repeat with the remaining dough.
- Cook Schupfnudeln: Bring a large and wide pot of salted water to a gentle boil. Carefully add the Schupfnudeln to the boiling water in batches, ensuring they have enough space to cook without sticking together. The water should only very gently simmer, it should not boil rapidly! Cook each batch for 5 minutes (you can taste-cook 1-2 noodles first to see how it's working in your kitchen). After about 1-2 minutes of cooking time, stir your Schupfnudeln gently with a wooden spoon to prevent them from sticking to the bottom of the pot. Using a slotted spoon, remove the cooked Schupfnudeln and transfer them to a plate.
- TIP: In a large and wide pot, you can cook about 16 noodles at once, so you will cook them in 5 batches. Make sure your pot is wide. If you have a smaller pot, you need to add less noodles at once. Not enough water/not wide-enough pot + too many noodles = temperature drops too much and noodles may fall apart.
- Make the poppy seed coating: If you only have whole poppy seeds, you need to grind them. You can do that in a food processor, coffee grinder, or meat grinder (plate with the smallest holes).
- In a large pan or pot, melt the butter. Add the honey, cinnamon, vanilla, salt, and poppy seeds, cook for 1-2 minutes. Stir in powdered sugar and take off the heat.
- Assemble: Add the cooked Schupfnudeln to the poppy seed butter and stir to coat.
- Serve Mohnnudeln sprinkled with more powedered sugar.
- Enjoy!
Notes
- Mohnudeln are served with apple sauce, apricot compote or plum compote (quickly stewed apricots or plums).
- The recipe calls for cooking potatoes with their skin on, if you will cook them without the skins, they can be more watery and require adding more flour.
- Calories = 1 large serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 1665kcal