Montafoner Spezialität - Polmanudla | © Montafon Tourismus GmbH Schruns, Patrick Säly


A nearly forgotten specialty

One Montafon dish that has been left somewhat in the past are noodles made from Polma, young Montafon Sura Kees.

You can enjoy these Polmanudla with Montafon Sura Kees either piquant as a main dish or sweetened as a dessert. Test both versions!

Polmanudla piquant
Serve dumplings with green salad and a herb dip made from sour cream (200 g), herbs as well as a pinch of salt and pepper. 

Polmanudla sweet
Roll the dumplings in cinnamon and sugar and serve with apple or pear sauce. 

Bianca Mangard | © Montafon Tourismus GmbH Schruns, Patrick Säly

“Anyone who does not care for Montafon Sura Kees can replace it with this dish. Just use a little more flour (every 5 g) to make the dough firmer.”

Polmanudla receipe

Ingredients for two persons

  • 175 g Montafon Sura Kees
  • 40 g smooth flour
  • 50 g coarse flour
  • 1 egg
  • 1 pinch of salt

About 15 minutes


  1. Crumble the Montafon Sura Kees or cut it into small cubes.
  2. Use a bowl to combine the flour, egg and a pinch of salt and stir it into a dough.
  3. Form dumplings from the dough (using two large spoons or a cookie cutter). 
  4. Briefly roll the dumplings in flour and then bake them golden brown in hot oil.
  5. After approx. five minutes, remove the oil and let them drain on a paper towel.
  6. Then prepare either sweet or piquant.

There are delicious recipes here for all lovers of Montafon Sura Kees. Bon appétit!

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