Vegetable Goulash With Dumplings - cooking recipe

Ingredients

500 g plain flour
250 ml semi skimmed milk
1 tsp dried yeast
1/2 tsp caster sugar
1 None egg
125 g Gouda, cubed
2 None small red and green peppers, cleaned and chopped
1 None small onion, peeled and diced
150 g mushrooms, cleaned and thickly sliced
5 stems thyme, roughly chopped
2 tbsp olive oil
1-2 tsp tomato puree
150 ml vegetable stock
1 tsp cumin seeds

Preparation

To make the dumplings, mix the flour and 1 tsp salt in a bowl. Heat milk until lukewarm. Whisk 3 tbsp of the milk with the yeast and sugar until smooth. Add yeast mix, remaining milk and egg to flour and knead to make a smooth dough. Cover and leave for 20 mins to rise.
Cut half of the Gouda into 8 cubes. Divide dough into 8 pieces and shape into smooth balls. Press 1 cheese cube into center of each ball and leave for 15 mins to rest. Bring 2 large pots of salted water to a boil. Put dumplings in water and simmer for 35 mins.
To make the goulash, heat olive oil in a saucepan and saute peppers and mushrooms for 5 mins. Stir in onions and tomato paste. Deglaze with stock. Cover and simmer for 10 mins. Add thyme, and season.
To make the Gouda wafers, preheat oven to 400\u00b0F. Grate remaining Gouda and spread on a baking tray lined with parchment paper. Sprinkle cumin seeds over the cheese and bake for 10 mins. Remove from oven, leave to cool, then break into pieces.
Remove dumplings from the water and drain. Place 2 dumplings on each plate, surround with goulash and garnish with A Gouda Wafers. Serve with sour cream.