Prague is a beautiful city. Very beautiful. There’s so much to see. We only had a day, so we made it only to a couple of places. I took many pictures. If you’d like a bit of background information, Iadded links to some of them.
We had really nice weather, it seems like that after that weekend, summer ended. Since then, we’ve had really autumnly weather here with lots of rain and temperatures dropping to 10°C (50°F), which makes the recipe at the end of this post the perfect choice.
The Charles bridge is a very old and beautiful bridge, and one of the main attractions in Prague.
My father likes Czech cuisine a lot. I think the food might be his main reason to visit the Czech republic quite often. We went to a not very vegan friendly restaurant, where he ate a traditional meat centered dish with dumplings, and I came home with an urge to cook something similar. So I made dumplings in a napkin (Serviettenknödel) for the first time. These kind of dumplings are German and not Czech I think), but they are cooked in logs and sliced into rounds for serving just like their Czech relatives. And I plan to make some Czech dumplings really soon. And Asian inspried ones. These things are addictive…
Dumplings in a napkin are often made with old bread or bread rolls. For cooking, they are wrapped in a kitchen towel and placed in a pot filled with hot water, where they have to simmer for 30-60 minutes, depending on the recipe. Simmering them in a kitchen towel is a little mess, and you can use greased aluminium foil instead. But the kitchen towel aka napkin method is the traditional way to do it.
Serviettenknödel mit Pilz-und Seitangulasch
(Dumplings in a Napkin with Mushroom and Seitan Goulash)
adapted from this recipe
For the dumplings:
4 small bread rolls, about 200 g (they can be fresh or stale)
2 cups unsweetened soy milk
1 teaspoon salt
2 tablespoons chopped parsley
150 g flour (1 1/4 cups)
3 tablespoons chickpea flour
1/4 teaspoon baking powder
pepper to taste
Place bread rolls in a large bowl and pour soy milk over rolls. Let sit for 10 minutes. Add salt and parsley and mix with your fingers until the rolls have fallen apart completely. Add remaining ingredients and mix well. Let sit for another 10 minutes.
Fill a large pot with water (about 2 quarts) and bring to a boil. Have ready two kitchen towels and kitchen twine. Divide the dough between the towels and form into a log. Wrap tightly and fasten with twine.
Simmer for 30 minutes. Remove from pot and let sit for 5 minutes before unwrapping. Slice into rounds.
While the dumplings are simmering, prepare the goulash:
1 teaspoon oil
1 medium onion, diced
200 g seitan (7 oz.)
150 g sliced button mushrooms (5.4 oz)
1 small tomato, chopped
a few fresh sage leaves, chopped
1-2 teaspoons chopped fresh rosemary
120 ml oat cream (1/2 cup, substitute soy cream)
60 ml soy milk (1/4 cup)
1 teaspoon paprika
1/2 teaspoon smoked paprika
salt and pepper to taste
1-2 tablespoons chopped parsley
Heat oil in a pan. Add onion and fry until translucent. Add seitan and mushrooms. Fry until the mushrooms start to brown. Add remaining ingredients (except for parsley) and simmer for 15-20 minutes. Stir in parsley. Serve with dumplings.