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Czech pumpkin goulash with Karlovy Vary dumplings - photo 1
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Czech pumpkin goulash with Karlovy Vary dumplings

Pikantne Czech Cuisine Main dishes Dishes for Special Occasions 120 min Medium 4 wyświetleń ~30.14 PLN - (0)
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Description

Here is the essence of Czech autumn cuisine in a modern rendition. Pumpkin goulash is an aromatic, warming dish that combines traditional flavors with seasonal abundance. Tender, melt-in-your-mouth pieces of pork shoulder are simmered in a thick, velvety sauce made with sweet paprika, marjoram, and caraway, along with sweet, creamy hokkaido pumpkin. Its intense orange color looks beautiful on the plate. The secret of the dish is serving it with Karlovy Vary dumplings – a lighter and more refined version of the classic Czech side. Made from stale bread, eggs, and fresh parsley, they are incredibly fluffy and perfectly absorb the rich goulash sauce. This is the perfect dish for chilly days, a Sunday lunch with family, or a festive dinner with friends, sure to delight with its flavor and appearance.

Składniki (22)

Servings:
4
  • Pork shoulder 600 g
  • Hokkaido pumpkin 500 g
  • Onion 2 szt.
  • Garlic 4 ząbki
  • Smalec wieprzowy 45 g
  • Ground hot pepper 5 g
  • Beef broth 750 ml
  • 18% cream 150 ml
  • Wheat flour type 500 15 g
  • Stale wheat rolls 4 szt.
  • Egg 2 szt.
  • Milk 3.2% 200 ml
  • fine flour 100 g
  • Fresh parsley 1 pęczek
  • 🌿 Przyprawy
  • Sweet paprika powder 10 łyżeczek
  • Whole caraway seeds 0.4 łyżeczek
  • Dried marjoram 1.5 łyżeczki
  • Salt 15 g
  • Ground black pepper 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 20 g
  • Świeża papryczka chili 1 szt.
💰 Szacowany koszt dania: ~30.14 PLN (7.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pumpkin Goulash

1

Start by preparing the ingredients. Wash the pork, dry it with a paper towel, and cut it into cubes about 2-3 cm on each side. Peel the onions and chop them into small cubes. Peel the garlic and chop it very finely or press it through a garlic press. Wash the hokkaido pumpkin thoroughly, cut it in half, remove the seeds with a spoon, and cut the flesh into cubes similar in size to the meat (about 2 cm). You do not need to peel the skin.

Ingredients: Pork shoulder, Onion, Garlic, Hokkaido pumpkin
Use a large, stable cutting board and a sharp chef's knife. Uniform size of the pieces of meat and pumpkin will ensure even cooking.
2

In a large, heavy-bottomed pot (preferably cast iron), heat the lard or oil over medium heat. When the fat is hot, add half of the chopped meat. Fry, stirring occasionally, for about 5-7 minutes, until the meat is nicely browned on all sides. Transfer the fried meat to a plate and repeat with the second batch. Do not overcrowd the pot, or the meat will start to stew instead of fry.

Ingredients: Pork shoulder, Smalec wieprzowy
Frying in batches is key to achieving deep flavor (the so-called Maillard reaction). Use kitchen tongs to turn the meat to avoid piercing it and losing juices.
3

Reduce the heat under the pot to low. In the fat remaining from frying the meat, sauté the chopped onion. Cook it slowly, stirring, for about 8-10 minutes, until it becomes soft, translucent, and slightly golden. At the end of frying, add the chopped garlic and whole caraway seeds, and sauté for another minute until they release their aroma. Be careful not to burn the garlic, as it will become bitter.

Ingredients: Onion, Garlic, Whole caraway seeds
Patient, slow frying of the onion is the foundation of the stew's flavor. If the onion starts to stick, you can add a little water.
4

Remove the pot from the heat for a moment. This is a very important step! Add sweet and hot ground paprika and mix vigorously with the onion so that it is completely coated with the spice. Stir for about 30 seconds. The paprika must not burn, as it will give the dish a bitter taste.

Ingredients: Sweet paprika powder, Ground hot pepper
Removing the pot from the heat before adding the pepper is a professional technique that prevents it from burning. High temperatures immediately caramelize the sugars in the pepper.
5

Immediately place the pot back on low heat. Add the browned meat, pour in the hot broth, add 2 teaspoons of salt and 1 teaspoon of pepper. Mix thoroughly, scraping with a wooden spoon all the tasty bits that have stuck to the bottom of the pot. Bring everything to a boil, then reduce the heat to the minimum, cover the pot, and simmer for about 60-70 minutes, until the meat is almost tender.

Ingredients: Beef broth, Salt, Ground black pepper
Using hot broth prevents a sudden drop in temperature and 'thermal shock' for the meat. Simmering on low heat will make the meat tender and juicy.
6

After about an hour of simmering, when the meat is almost done, add the chopped pumpkin and the marjoram crushed in your hands to the pot. Gently mix. Cover the pot and continue to simmer on low heat for another 20-25 minutes. The pumpkin should be soft but still hold its shape; it must not completely fall apart.

Ingredients: Hokkaido pumpkin, Dried marjoram
Check the softness of the pumpkin by piercing a piece with a fork – it should go in with slight resistance. Overcooking will turn it into purée.
7

In a small bowl, place the sour cream (make sure it is at room temperature) and flour. Whisk them together thoroughly with a small whisk or fork until you have a smooth mixture without lumps. Add a ladle of hot sauce from the stew to the mixture and mix vigorously again. This process is called 'tempering' the sour cream. Slowly pour the tempered sour cream into the pot with the stew, stirring constantly. Cook on low heat for another 5 minutes, until the sauce thickens. Taste and adjust seasoning with salt and pepper if needed.

Ingredients: 18% cream, Wheat flour type 500
Tempering the cream is crucial to prevent it from curdling when added to a hot dish. Never pour cold cream directly into boiling stew.

Karlovy Vary Dumplings

8

While the stew is simmering, prepare the dumplings. Cut the stale rolls into even cubes about 1-1.5 cm on each side. Transfer them to a very large bowl. Rinse the parsley, dry it, and chop it very finely.

Ingredients: Stale wheat rolls, Fresh parsley
Using really stale bread is key. Fresh rolls will absorb too much liquid and create a sticky mass. If you only have fresh rolls, cut them into cubes and dry them out for 10-15 minutes in an oven preheated to 100°C.
9

Separate the yolks from the whites. Set the whites aside in a separate, ideally clean and dry bowl. In a smaller bowl, whisk the yolks with the milk, semolina flour, 1 teaspoon of salt, and a pinch of freshly grated nutmeg until a smooth batter resembling pancake batter forms. Add the chopped parsley and mix.

Ingredients: Egg, Milk 3.2%, fine flour, Salt, Nutmeg
Make sure that there is not a trace of yolk or fat in the bowl with the egg whites, as this will prevent them from whipping properly.
10

Pour the prepared egg mixture into the bowl with the bread cubes. Very gently, but thoroughly mix everything with a large spoon or your hands, so that each cube is coated with the mixture. Set the bowl aside for 10-15 minutes to allow the bread to absorb the liquid.

Gently mix to avoid breaking the bread cubes. We want them to be visible in the finished dumpling.
11

Meanwhile, bring salted water to a boil in a large pot. Add a small pinch of salt to the bowl with the egg whites and beat them with a mixer on high speed until stiff peaks form. The meringue is ready when sharp, upright 'peaks' form after removing the mixer beaters, and the bowl can be turned upside down without the meringue falling out.

Ingredients: Egg, Salt
Use clean and dry mixer attachments. Start beating at low speed, gradually increasing it to make the foam more stable.
12

Add the whipped egg whites to the bowl with the bread mixture. Using a large, flat spoon or a silicone spatula, very gently combine the ingredients. Make movements from the bottom to the top, as if you were 'scooping' the mixture, trying to keep the volume of the egg whites as much as possible. Mix only until the ingredients are combined.

This technique is called 'folding'. It involves incorporating air from the foam into the mixture, which will make the dumpling fluffy. Do not mix in circular motions like you would with dough!
13

On the countertop, lay out a large piece of plastic wrap. Lightly grease it with oil. Place the mixture on the wrap and shape it into a compact log with a diameter of about 6-7 cm. Tightly wrap the log in the plastic, rolling it on the countertop to give it an even, cylindrical shape. Firmly tie the ends of the wrap, creating a 'candy'. You can also use kitchen twine for extra security.

Alternatively, instead of foil, you can use a clean cotton kitchen towel. It should be soaked in cold water, well wrung out, and then shaped into a roll on it, and the ends tied.
14

Carefully place the wrapped dumpling into boiling, salted water. The water should completely cover it. Reduce the heat so that the water is just gently 'bubbling' (slightly boiling). Cook the dumpling for 20-25 minutes, turning it to the other side halfway through cooking using two spoons.

Use a suitably large pot so that the dumpling can float freely. Boiling too vigorously may cause the dumpling to burst.
15

After the cooking time has elapsed, carefully remove the dumpling from the water and place it on a board. Immediately and very carefully (it's hot!) cut it open and remove the foil. To prevent the dumpling from collapsing, pierce it in several places with a fork right after unwrapping, so the steam can escape. Leave it for 2-3 minutes, then cut into slices about 1.5 cm thick.

Traditionally, Czech dumplings are cut using a piece of thread. Pull a piece of strong thread, place it under the dumpling, and tighten it by crossing the ends of the thread at the top. This way, the slices will be perfectly even and not torn.

Serving

16

On deep plates, arrange a few slices of warm dumpling. Next to it, generously pour a portion of hot pumpkin stew. Decorate with a dollop of sour cream. Additionally, if using, sprinkle the dish with toasted pumpkin seeds and a few slices of fresh chili for color and heat. Serve immediately.

Ingredients: Pumpkin seeds, Świeża papryczka chili
The dish is complete, but it also pairs wonderfully with a simple green salad with vinaigrette, which will balance the richness of the flavors.

Fun Fact

💡

Karlovy Vary dumplings (karlovarský knedlík) come from the famous spa town of Karlovy Vary. They are considered a more 'luxurious' version of dumplings, as unlike traditional flour dumplings, their base consists of cubes of stale bread, and the flavor is enhanced by fresh herbs, making them lighter and more aromatic.

Best for

Niedzielny obiad Kolacja w chłodny wieczór Spotkanie z przyjaciółmi Uroczystość rodzinna

Tips

🍽️ Serving

Serve the dish in deep, warmed plates to keep the temperature longer. A classic Czech accompaniment to goulash is a glass of well-chilled, light pilsner beer, which perfectly balances the richness of the dish. A decoration of a dollop of sour cream, pumpkin seeds, and chili not only looks appetizing but also adds contrasting flavors and textures to the dish.

🥡 Storage

Store the goulash in the refrigerator in a tightly sealed container for up to 3 days – interestingly, the flavors will 'meld' by the next day, making it even better. Reheat slowly over low heat. Store the dumplings separately, wrapped in foil, also in the refrigerator. It's best to reheat them in a steamer for a few minutes, which will help them regain their fluffiness.

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