Mohnnudel is a traditional Austrian dish made from potato dough and poppy seeds. It is associated with the Waldviertler region of Lower Austria, which is known for its production of gray poppy seeds. The dish can be eaten as a main course or as a light dinner or dessert. It is similar to the German dish Schupfnudel, which is usually eaten with sauerkraut or a sweet-tasting dish.
Mohnnudel, which means poppy seed noodle in German, is a dish consisting of thick noodles that are 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 of Austria, but it is also produced and enjoyed in Bohemia, which forms a large chunk of another central European country, the Czech Republic.
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 renowned for its production of gray poppy seeds, a product that originated in the Western European Mediterranean region and is first mentioned around the turn of the 13th century. The successful cultivation of poppy seeds in Waldviertler, in addition to its distinctly mild and nutty flavour, is credited to a number of factors: hilly landscapes, nutrient-poor soil, small farmland, heavy dew and rough weather. This area of Austria made the country the leading producer of poppy seeds on the continent, with the European Commission declaring it a Protected Designation of Origin (PDO) in 1997.
This prominence fueled the development of poppy seed dishes. Besides potatoes and seeds, other main ingredients found in Mohnnudel include flour, salt, milk and powdered sugar. The potatoes are peeled and cooked until soft, then mashed and mixed with flour, salt and milk to create a smooth, soft dough. The seeds are not added until the dough has been made into small logs, cooked in boiling water, then fried in oil. The hot noodles, covered in poppy seeds, are then sprinkled with powdered sugar.
Mohnnudel has been compared to Schupfnudel, which means rolled noodles in German, mainly due to their similar way of 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 important 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 male penises.
There are two traditional ways to eat Mohnnudel. Many people eat it as a main course. The dish, however, can also be eaten as a light dinner or dessert. In comparison, Schupfnudel is usually eaten with sauerkraut or a sweet-tasting dish.
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