This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
Mohnnudeln (German: [ˈmoːnːuːdl̩], meaning poppy seed noodles), 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.
 | |
| Type | Dumpling |
|---|---|
| Place of origin | Austria |
| Region or state | Waldviertel |
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
edit- Susanne Seethaler, Die echte bayerische Küche. Traditional Bavarian Cooking (2005) ISBN 3-485-01045-6 (p. 103)