Bohemian yeast dumplings on vegetarian goulash

Name: Bohemian yeast dumplings on vegetarian goulash
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Flour; 7-10 Tbsp Salt; 250 ml Milk; 1/2 cube fresh yeast; 1/2 TEASPOON Sugar; 1 egg (size M); 125 g medieval Gouda cheese in pieces; 2 small green and red peppers; 1 small onion; 150 g Mushrooms; 5 Stem(s) Thyme; 2 TABLESPOONS Olive oil; 1-2 TEASPOONS Tomato paste; 100-150 ml Vegetable broth; 7-10 Tbsp Pepper; 1 TEASPOON Caraway seed; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Flour
7-10 Tbsp Salt
250 ml Milk
1/2 cube fresh yeast
1/2 TEASPOON Sugar
1 egg (size M)
125 g medieval Gouda cheese in pieces
2 small green and red peppers
1 small onion
150 g Mushrooms
5 Stem(s) Thyme
2 TABLESPOONS Olive oil
1-2 TEASPOONS Tomato paste
100-150 ml Vegetable broth
7-10 Tbsp Pepper
1 TEASPOON Caraway seed
baking paper

Directions

1
Mix flour and 1 teaspoon salt in a bowl. Warm the milk lukewarm. Stir yeast, sugar and 3 tbsp. milk until smooth. Add yeast mix, remaining milk and egg to the flour and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise for about 20 minutes
2
Cut 75 g cheese into 8 cubes (approx. 1 x 1 cm). Divide dough into 8 pieces and form into smooth balls. Press 1 cheese cube in the middle of each and close well. Let the balls rest again for about 15 minutes
3
Put the dumplings into 2 large pots of boiling salt water and let them simmer for about 35 minutes, turning occasionally. Halve, clean, wash and chop the peppers. Peel and finely chop the onion. Clean and trim the mushrooms and cut them into thick slices. Wash thyme, shake dry and chop the leaves roughly
4
Heat olive oil in a pot. Sauté the peppers for about 5 minutes, then stir in the onions and tomato paste. Fry briefly, then deglaze with broth. Cover and simmer for about 10 minutes. Add thyme, season to taste with salt and pepper
5
Grate the remaining cheese and spread loosely on a baking tray lined with baking paper. Sprinkle caraway over it and bake the cheese in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 10 minutes until golden brown. Take the tray out of the oven, let it cool down and break it into pieces
6
Remove the dumplings from the water, drain and place on plates. Add paprika goulash and garnish with Gouda chips. Schmand tastes good with it
7
Waiting time approx. 25 minutes