Published on: Saturday, 13 October 2012 21:57:00.
One of my wife's favorite foods is Hungarian goulash. A fine goulash with sauerkraut is a perfect low-carb dish, but she wanted dumplings to go with it. Of course, she knew that all my attempts at dumplings had failed. Either I couldn't get the dumpling taste right, or else they disintegrated while cooking.
Then she said it: "You're usually so clever!" And I knew that I would have to use all my cooking expertise to rise to the challenge.
Practice makes perfect!
When you make our almond flour dough with extra gluten and season it with nutmeg, you get a taste that is very similar to potato. With more gluten, though, the dough becomes very crumbly and difficult to shape. An attempt at shaping little dumplings and cooking them in the goulash's sauerkraut sauce was met with limited success. The result didn't immediately fall apart, but it wasn't firm enough for my taste. A more successful method was to briefly toast the dumplings in butter over low heat. This made the dumplings' surface more dense, so that they would absorb the sauce more slowly. This way, they cooked and still had the proper texture. Here's my first dumpling recipe:
Hungarian Goulash with Pan-Fried Dumplings to serve 4:
|600 g_(24 oz)||beef goulash|
|500 g_(1 pound)||sauerkraut|
|200 g (8 oz)||sour cream|
|200 g (8 oz)||gluten|
|200 g (8 oz)||almond flour|
|3 tbsp||olive oil|
We can use this time to prepare the dumplings. Knead all the ingredients into a smooth dough. If necessary, add a little water. Roll the dough out on a cutting board so that it's about 2 cm thick (use your hands, not a rolling pin). With a sharp knife, cut the dough into 2 cm cubes. You can smooth the edges and corners of the cubes if they're frayed from cutting. Now put a little butter in the pan and toss the cubes briefly over low heat. They shouldn't brown.The dumplings can now be added to the Hungarian goulash. If there's too little sauce, add some water. Time it so that the dumplings can be removed after about 10 minutes. The goulash shouldn't cook any longer after that.
Serve with a dollop of sour cream.
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