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Prep Time60 Mins
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Cook Time15 Mins
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Serving4
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Ready in:1 Hour 45 Mins
The authentic hungarian poppy seed noodles story:
There’s something deeply comforting about a dish that turns humble pantry staples into a feast. This authentic hungarian poppy seed noodles recipe, known locally as Angyalbögyörő, is the ultimate soul food. It’s not about fancy techniques; it’s about the marriage of soft potato dough and the nutty, floral aroma of finely ground blue poppy seeds.
The real secret lies in your patience: let the potatoes cool completely before mixing, and you’ll be rewarded with dumplings so light they’re almost cloud-like. This authentic hungarian poppy seed noodles recipe isn’t trying to be gourmet—it’s an honest, filling meal that brings a piece of Hungarian tradition right to your table. Once you’ve tossed these warm dumplings in melted butter and sweet poppy seeds, you’ll realize why this authentic hungarian poppy seed noodles recipe has been a family favorite for generations.
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Ingredients
Ingredients for the Dough
Ingredients for the Coating
Nutrition
Per 100g
- Daily Value*
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Calories: 355 kcal18%
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Carbohydrates: 58g22%
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Fat: 11g16%
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Protein: 7g14%
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Fiber: 4g16%
- based on a 2000 kcal diet
Directions
Boil the cubed potatoes in salted water until tender, then mash them immediately while hot using a potato ricer or masher.
Allow the mashed potatoes to cool completely. This prevents the dough from becoming sticky and requiring too much extra flour.
In a large bowl, combine the cold potatoes, flour, egg, lard, and a pinch of salt. Knead quickly until a smooth dough forms.
Bring a large pot of salted water to a rolling boil.
On a floured surface, roll pieces of dough into finger-thick ropes.
Cut the ropes into 2 cm (approx. 1 inch) pieces.
Using your palms, roll each piece on the floured surface to create the classic tapered "noodle" shape.
In a medium bowl, combine the 200 g of ground poppy seeds with 150 g of powdered sugar and 1 sachet (approx. 10 g) of vanilla sugar. For a more intense, professional aroma, stir in 1-2 teaspoons of ground vanilla powder if available. Mix thoroughly until the vanilla and sugars are evenly distributed throughout the poppy seeds.
Carefully drop the dumplings into the boiling water in batches. Once they float to the surface, cook for an additional 1 minute.
Melt the butter in a large pan, toss in the hot dumplings, and coat them generously with the mixture of poppy seeds, sugars, and vanilla powder.
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