Mohnnudeln (Poppy Seed Noodles)

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

   Press the boiled potatoes through a potato ricer or mash them very finely until no lumps remain.

   Yaklaşık 5 dk.

   Aşçının notu: Ensure potatoes are fully cooked and dry for best texture.

2. 2

   Combine the riced potatoes with the all-purpose flour, egg yolk, and salt in a large bowl.

   Yaklaşık 2 dk.

3. 3

   Knead the mixture gently until a smooth dough forms. Do not overwork the dough.

   Yaklaşık 5 dk.

   Aşçının notu: The dough should be soft but not sticky. Add a tiny bit more flour if needed, but sparingly.

4. 4

   Divide the dough into several portions. On a lightly floured surface, roll each portion into a long rope, about 1 cm (0.4 inches) thick.

   Yaklaşık 5 dk.

5. 5

   Cut the ropes into small pieces, about 2-3 cm (1 inch) long. Gently roll each piece between your palms to form small, tapered noodles (nudeln).

   Yaklaşık 10 dk.

   Aşçının notu: You can also form them into small, finger-like shapes.

6. 6

   Bring a large pot of salted water to a rolling boil.

   Yaklaşık 5 dk.

7. 7

   Carefully drop the mohnnudeln into the boiling water in batches, making sure not to overcrowd the pot.

8. 8

   Cook for about 3-5 minutes, or until they float to the surface. Remove with a slotted spoon and drain well.

   Yaklaşık 5 dk.

9. 9

   In a large skillet, melt the unsalted butter over medium heat until it starts to brown slightly and smells nutty.

   Yaklaşık 3 dk.

   Aşçının notu: Watch carefully to prevent burning.

10. 10

    Add the ground poppy seeds and granulated sugar to the pan with the melted butter.

11. 11

    Stir well to combine and cook for about 1-2 minutes until fragrant.

    Yaklaşık 2 dk.

12. 12

    Add the cooked mohnnudeln to the skillet with the poppy seed mixture. Toss gently to coat thoroughly.

    Yaklaşık 2 dk.

13. 13

    Serve immediately, dusted with powdered sugar if desired.