Some main ingredients found in Mohnnudel include flour, salt, milk, and powdered sugar.
Mohnnudel, which means poppy seed noodles in German, is a dish consisting of thick noodles made from potato dough. The plural form is Mohnnudeln, which translates to poppy seed noodles. It is primarily associated with the cuisine of the Central European country Austria, but is also made and enjoyed in Bohemia, which makes up a large part of another Central European country, the Czech Republic.
Mohnnudel is primarily associated with the cuisine of the Central European country Austria.
A popular alternative term for Mohnnudel is Waldviertler Mohnnudeln. The name comes from the northwestern region of Lower Austria, which is the northeastern state of the country. Waldviertler is known for its production of gray poppy seed, a product that originated in the western Mediterranean region of Europe and is first mentioned in the late 13th century. The success of poppy seed cultivation in Waldviertler, in addition to its distinctive mild nutty flavour, is attributed to a number of factors: mountainous landscapes, nutrient-poor soil, small farms, heavy dew and a harsh climate. This area of Austria has made the country the main producer of poppy seeds on the continent, declaring it a Protected Designation of Origin (PDO) by the European Commission in 1997.
This leading role encouraged the development of dishes based on poppy seeds. Besides potatoes and seeds, other main ingredients found in Mohnnudel include flour, salt, milk, and powdered sugar. The potatoes are peeled and boiled until soft, then mashed and mixed with the flour, salt and milk to create a light, fluffy dough. The seeds are not added until the dough has been made into small logs, cooked in boiling water and fried in oil. The hot noodles, topped with poppy seeds, are dusted with powdered sugar.
Mohnnudel has been compared to Schupfnudel, which means rolled noodles in German, mainly because of their similarity in production and ingredients. The latter is also made with potatoes, although it can also be made with rye or wheat flour. Schupfnudeln is just as prominent in Austrian cuisine as it is in German cuisine. Other names for Schupfnudeln include Fingernudlen, or finger noodles, and Bubespitzle in the southwestern German state of Baden-Wurttemberg, which actually translates to a boy’s penis.
There are two traditional ways of eating Mohnnudel. Most people eat it as a main dish. The dish, however, can also be eaten as a light dinner or dessert. By comparison, Schupfnudel is usually eaten with sauerkraut or a sweet dish.