Czech Tomato Sauce With Beef And Vegan Dumplings Recipes

CZECH TOMATO SAUCE WITH BEEF AND VEGAN DUMPLINGS

Steps:

• FOR VEGAN DUMPLINGS:.
• Mix a little bit of tepid water (around 30ml) with yeast and ½ teaspoon of sugar and let it be for 3-5 minutes.
• Then slice your bread rolls into 4 cm x 4 cm big pieces maximum and soak them in milk. They are supposed to be really damp but not soaking wet.
• Then, in your bowl mix flour with salt, then soaked bread rolls and yeast.
• Create a dough (there is a possibility, there might be a need for more flour, you don't want your dough to be extremely sticky, but don't add too much).
• After this, create a roll (I've created 4 medium sized ones - 20 cm long and 9 cm thick) and let them rise for 20 minutes in warm place.
• Place them into salted boiling water and cook them for 25 minutes.
• After 25 minutes, just pierce them with a toothpick once or twice and let them chill down.
• CZECH TOMATO SAUCE/ALSO IN VEGAN VERSION:.
• This meal is famous for it's weird combination, but sweetness is important.
• So let's start with preheating your big pot on a stove with medium to high heat and add 1 tablespoon of oil (I am using rice oil most of the time), add your onions in and start to caramelize them.
• That will take around 5-10 minutes.
• Now add your meat and slightly roast it for 3-5 minutes.
• Pour your tomato puree, paste, water, vegetable stock cube, seasoning and sugar as well and mix it all together and bring it to boil.
• Then, put it to the simmering heat and with a lid on cook it for 1 hour.
• This way meat will be extremely soft and tender.
• But after 45 minutes, bring it to the medium/high heat again and for a last 15 minutes cook it without a lid, this way it will get thicker.
• BUT IF YOU ARE VEGAN!
• After caramelization of your onions, just add your tomato puree, tomato paste, seasoning, vegetable stock cubes, sugar as well and mix it together .
• Bring it to the boil and then to simmering heat and this way cook it for 1 hour with a lid on.
• After 45 minutes, bring your heat up again to medium to high and cook it this way for last 15 minutes without a lid on.
• It will get much thicker this way!
• Enjoy!

CZECH BREAD DUMPLINGS (KNEDLíKY)

Steps:

• Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
• Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
• Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
• Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
• Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
• Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
• Meanwhile, bring a large pot of salted water to a steady simmer.
• Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
• Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
• Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
• Repeat Steps 9 to 11 to cook remaining dough.

VEGAN DUMPLINGS IN CREAMY TOMATO CURRY

Steps:

• Spoon 1/2 cup of the thick cream off the top of the can of coconut into a medium bowl and set aside.
• Heat the olive oil in a large skillet over medium heat. Add half the onion and cook, stirring, until soft and translucent, 3 to 5 minutes. Add the garlic, ginger and cook, stirring, until fragrant, about 1 minute. Add the tomato paste, garam masala, coriander, curry powder, mustard, cumin and 1/4 teaspoon salt and cook until the tomato paste is brick red, about 1 minute more.
• Stir in 1/4 cup water, scraping up any browned bits on the bottom of the pan. Add the crushed tomatoes and the remaining liquid from the can of coconut milk into the pan. Bring to a simmer and simmer, stirring occasionally, until the sauce thickens, about 20 minutes. Season with salt and pepper to taste.
• Meanwhile, heat 2 inches of vegetable oil in a large skillet over medium-low heat.
• Add the remaining onion, the cilantro, chickpea flour, baking powder and 1/2 teaspoon salt to the bowl with the coconut cream and mix until well combined.
• Once the oil is shimmering but not smoking, working in batches, use a small ice-cream scoop or a tablespoon to form round dumplings from the chickpea flour mixture and gently add to them to the oil. Fry the dumplings, flipping them halfway through, until golden brown, 3 to 5 minutes. Transfer to a paper towel-lined plate and set aside.
• Divide the rice between plates or bowls and top with dumplings and creamy curry sauce. Garnish with more cilantro. Serve and enjoy!

TOMATOES AND DUMPLINGS

Steps:

• Combine the tomatoes with juice, butter, sugar and seasonings in a large flat-bottomed kettle.
• Heat the tomatoes over medium heat until boiling gently.
• Combine the dumpling ingredients together and drop dough by teaspoon, in a single layer, on top of tomatoes.
• Reduce the heat to low (the tomatoes on the bottom may scorch if heat is too high).
• Cook, uncovered, for about 5 minutes.
• Cover and cook for about 10 more minutes.
• Remove the lid and serve.
• Garnish with black pepper and extra pats of butter.

TOMATO DUMPLINGS

Steps:

• In a large skillet over medium-high heat, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed., Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately.