Dish

Mohnnudeln

The dough for Mohnnudeln is made from flour, eggs, and water. The filling is made from poppy seeds, sugar, and milk. The dough is rolled out and cut into circles, and then the filling is placed in the center of each circle. The dough is then folded over the filling and the edges are pinched together to seal the Mohnnudeln. The Mohnnudeln is then boiled in salted water until it is cooked through. Mohnnudeln can be served hot or cold, and is often topped with melted butter or a creamy sauce.

European cuisine› Alpine cuisine› Austrian cuisine

Dumplings

Origins and history

Mohnnudeln has been a traditional dish in Austria for centuries, and is believed to have originated in the Salzburg region. It was originally made with a filling of leftover poppy seeds and pasta, and was a way for people to use up their leftovers. Today, Mohnnudeln is a popular dish throughout Austria and is often served at special occasions such as weddings and holidays.

Dietary considerations

Mohnnudeln is not suitable for those who have a poppy seed allergy.

Variations

There are many variations of Mohnnudeln, including Mohnnudeln with fruit or nuts. There is also a savory version of Mohnnudeln which is filled with cheese or vegetables.

Presentation and garnishing

Mohnnudeln can be presented on a platter with a drizzle of melted butter or a creamy sauce on top. It can also be garnished with fresh herbs such as parsley or chives.

Tips & Tricks

When making Mohnnudeln, be sure to use fresh poppy seeds for the filling. Also, be sure to seal the edges of the Mohnnudeln tightly so that the filling does not leak out during boiling.