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Mohnnudeln are a specialty of Austrian cuisine (literal translation: poppy seed noodles... I know it sounds awkward but they are amazing!). They are made from potato dough and then additionally tossed in butter, poppy seeds and powdered sugar and oh my goodness they are incredible! To be honest I'm a bit biased as this specialty has been one of my favorite desserts ever since I was really little. But trying it now on our own is something completely different! If you have never tried them I suggest you do so ASAP otherwise you will truly miss out! Have fun!

Mohnnudeln Ingredients

  • Poppy Seed + Sugar Mixture - The “noodles” are being served with a poppy seed, powdered sugar mixture that you can simply mix together on your own.

  • Cooked Potatoes - To make it easier and faster, you can also pre-cook the potatoes a day in advance but it is just fine to cook them on the same day.

  • White Flour - Although we like to use whole wheat flour for many recipes, you must use fine white flour for Mohnnudeln.

  • Cornstarch - Cornstarch helps the dough to stick and bind together.

  • Margarine - You'll need margarine both for the dough and for serving the "noodles," so have some extra on hand.

Mohnnudeln Tips

  • Cooking the “noodles” - It is important to be careful while handling the “noodles” so that they will not fall apart. So while you carefully stir and strain the noodles be gentle!

  • Serving - This dessert wouldn't be complete if served without poppy seed, powdered sugar and some additional margarine.

  • Storing - If you've made too many Mohnnudeln (like we did), simply place a parchment-lined baking sheet with the uncooked poppy seed noodles in the freezer. Once each Mohnnudeln is frozen, you can transfer them all to a zip-up bag or container and store for up to 2 months.


Medium - 10 servings - 1 hour
  • 1.1 kg Potatoes, cooked, peeled, mashed

  • 300 g White Flour

  • 110 g Margarine

  • 2 tbsp Cornstarch

  • 120 g Ground Poppy Seeds

  • 60 g Powdered Sugar

  • some additional Margarine, melted


  1. First of all, the potatoes have to be cooked, peeled and mashed. Then, combine them with the flour, margarine, and cornstarch. Knead or combine the ingredients until you have a soft potato dough.

  2. To make the poppy seed-powdered sugar mixture, take ground poppy seeds and simply mix them together with the sugar.

  3. Fill a large pot with water, bring it to a boil. Once it boils, turn down the heat to medium-low so the water is just gently boiling.

  4. To form the “noodles” you must first form small balls and then roll the dough into “noodles” that are about the thickness of your finger and slightly tapered at the ends.

  5. Add some of the potato “noodles” to the pot and cook them until they float to the top. Then you can strain the “noodles” and put them on a plate.

  6. Before they are ready to serve, coat the “noodles” in additional melted margarine and take a good spoonful of the poppy seed, powdered sugar mixture and sprinkle it on top of the “noodles”.


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