Mohnnudeln (meaning poppy seed noodles in German), is the name of thick noodles of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel. The main difference is, that Mohnnudeln are served with melted butter, ground poppy seeds, and sprinkled with confectioner's sugar.

This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013)

Mohnnudel

Type	Dumpling
Place of origin	Austria
Region or state	Waldviertel
Cookbook: Mohnnudel   Media: Mohnnudel

They are also called Waldviertler Mohnnudeln, referring to the Austrian area where they originated. Waldviertel is a part of Lower Austria where poppy seeds have been cultivated for ages, which give the dish its distinct black coloring.

Mohnnudeln can be eaten as a dessert or a light supper. Most Bavarians and Austrians serve it traditionally as a main course anyway.

References

• Susanne Seethaler, Die echte bayerische Küche. Traditional Bavarian Cooking (2005) ISBN 3-485-01045-6 (p. 103)

External links

• Seitan is my motor: Mohnnudeln - Poppy Seed Noodles