Hakka-style Mohnnudeln

Ingredients

In this Hakka adaptation of Mohnnudeln, we replace the traditional poppy seed filling with a fragrant sesame paste. The sweet syrup is also infused with a hint of lemon juice to add a refreshing twist. These changes bring a distinct Hakka flavor profile to the dish while still maintaining the essence of the original Austrian recipe. We alse have the original recipe for Mohnnudeln, so you can check it out.

• For the dumplings: For the dumplings:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the filling: For the filling:
• 1 cup (150g) sesame seeds, toasted 1 cup (150g) sesame seeds, toasted
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• For the syrup: For the syrup:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 72g, 40g
• Protein: 8g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, salt, and water. Knead the dough until it becomes smooth and elastic. Let it rest for 30 minutes.
2. 2.
   Meanwhile, prepare the filling by grinding the toasted sesame seeds in a food processor until they form a fine paste. Add the sugar and vanilla extract, and mix well.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle. Place a spoonful of the sesame filling in the center of each circle and fold the dough over to form a dumpling. Pinch the edges to seal.
4. 4.
   In a large pot, bring water to a boil. Gently drop the dumplings into the boiling water and cook until they float to the surface. Remove them with a slotted spoon and set aside.
5. 5.
   In a separate saucepan, combine the sugar, water, and lemon juice for the syrup. Bring to a boil and simmer for 5 minutes until the sugar has dissolved and the syrup has slightly thickened.
6. 6.
   Place the cooked dumplings on a serving plate and drizzle the syrup over them. Serve warm.

Treat your ingredients with care...

• Sesame seeds — Toast the sesame seeds in a dry pan over medium heat until they turn golden brown and release their aroma. Be careful not to burn them, as it can give a bitter taste to the filling.

Tips & Tricks

• If the dough is too sticky, add a little more flour. If it's too dry, add a few drops of water.
• To enhance the sesame flavor, you can sprinkle some toasted sesame seeds on top of the dumplings before serving.
• For a richer taste, you can substitute some of the water in the syrup with coconut milk.

Serving advice

Serve the Hakka-style Mohnnudeln warm as a dessert or a sweet snack. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

Arrange the Hakka-style Mohnnudeln on a plate, drizzle the syrup generously over them, and garnish with a sprinkle of toasted sesame seeds. The contrast between the golden dumplings and the dark syrup will create an enticing visual appeal.