Before I share with you Segedin Goulash, you need to know how to make the dumplings to serve with it. These are knows as parená knedľa.
These dumplings are really easy to make, and are served with nearly every Slovakian (and Czech) dish. The first thing I had them with was Segedin Goulash – which you’ll find out how to make soon.
There are a few differences between the Slovakian dumplings and the Czech dumplings.
Some may argue that the Czech ones are real, while the Slovak dumplings are fake. But, I disagree.
The Czech dumplings have added cubes of day-old bread in them, which gives them a different texture (I think it makes them drier.)
I prefer the Slovak ones. Here’s how you make them:
Steamed Dumplings (adapted from SlovakCooking.com)
500 grams flour
.25 Liter milk
1 packet of yeast
1 teaspoon sugar
1 teaspoon salt
• Warm the milk to body temperature. (If you stick your finger in the bowl of warm milk, you shouldn’t feel any temperature difference.)
• Add the sugar and the yeast
• Whisk to combine
• Set aside for 10-15 minutes to let the yeast do its thing
• Meanwhile, mix the flour with the salt in a large bowl.
• When the yeast mixture is frothy on top, add it to the flour
• Add the egg
• Knead to combine
• Set aside, covered, in a warm place until doubled in size.
• Form the loaves. (I made four, because the sauce pan I had was pretty small.) Keep in mind that as they cook, the dumplings will double in size. So, shape them to fit the pan that you’re using.
• Cover, and let rest about 15 minutes.
• Steam the dumplings by putting them into a saucepan with salted boiling water (about 2 inches in the bottom). The dumpling will float.
• Cover, and steam about 18 minutes.
• To slice, wrap a piece of dental floss around the dumpling, and pull it together.
If you have a steamer, that would work better than the method I described above. But, I didn’t have one, so I had to make due. It worked, but the bottom of the dumpling got a bit soggy.