| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 12g | 3g | 40g |
| sugars | fibre | protein | salt |
| 6g | 4g | 15g | 2g |
Why I Love Czech Meatless Roast Pork with Dumplings and Sauerkraut
Every now and then, a recipe comes along that truly resonates. A special creation that echoes the passions of the family kitchen while exploring new culinary horizons. Today, I’m excited to share with you my cherished Czech-inspired dish: Meatless Roast Pork with Dumplings and Sauerkraut.
Artfully combining hearty European influences with my Italian-American sensibilities, this delightful dish may seem far from the traditional Italian fare of my upbringing. However, it holds the warm essence of a home-cooked meal that is so dear to me, reflecting those countless hours spent in the kitchen with my beloved Italian nonna and nonno.
A Journey to the Heart of Czech Cuisine
This particular recipe began as something of a culinary adventure. It was sparked by my fascination with the robust, hearty flavors central to Czech cuisine and my own desire to bring a vegetarian touch to classic meat dishes. To assist in my endeavor, I found inspiration in the works of Prague-based chef Roman Paulus, renowned for his innovative twists on traditional Czech favorites.
Like the familiar meatball-laden spaghettis of my childhood, the Meatless Roast Pork with Dumplings and Sauerkraut has that same comforting quality. It is sumptuous and flavorful, with each bite taking you on a gastronomic journey.
Perfect Companions
As for complementary dishes, consider serving alongside a light cucumber salad or a traditional Czech garlic soup for a full, rounded meal. The tanginess of the sauerkraut and juiciness of the ‘roast pork’ in this recipe beautifully complements the simple freshness of these sides.
It doesn’t matter whether you’re a strict vegetarian or just looking to expand your culinary palette. This Czech inspired meatless roast is sure to satisfy your heart and your belly. Just like my beloved spaghetti and meatballs, this dish has become a testament to my ever-evolving journey as a cook. To my joy of uniting tradition with innovation, of exploring unfamiliar territory while cherishing the lessons learned in my grandparents’ Italian-American kitchen.
In the end, isn’t that what the art of cooking is all about? Combining ingredients, techniques, and traditions to craft something that nourishes not only our bodies but our spirits. Here’s to the joy of discovery, the warmth of family traditions, and the simple pleasure of a good meal. Bon appétit!
What You’ll Need
- For dumplings:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 whole eggs
- 1 cup milk
- 4 slices stale bread, cubed
- For the sauerkraut:
- 3 cups sauerkraut, drained
- 1 large onion, chopped
- 2 tablespoon vegetable oil
- 1 teaspoon caraway seeds
- 1/2 cup vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- For the meatless roast pork:
Method
Step One
Start by making the dumplings. In a large bowl, combine the flour, baking powder, and salt. Beat the eggs into the milk in a separate bowl, and add this to the flour mixture, stirring until it forms a soft dough. Add the bread cubes, fully incorporating them into the dough. Set this aside to rest.
Step Two
Now, prepare the sauerkraut. Sauté the chopped onion in the vegetable oil until translucent in a large pan. Add in the drained sauerkraut, caraway seeds, vegetable broth, bay leaf, and a generous pinch each of salt and pepper. Simmer this mixture on a low heat for 15 minutes.
Step Three
While the sauerkraut simmers, cook the meatless roast pork. Heat the vegetable oil in a separate pan. Sauté the onion and garlic until fragrant, then add the seitan. Cook until seitan is browned on all sides. Next, add the vegetable broth, caraway seeds, marjoram, and season with salt and pepper to taste. Allow this mixture to simmer for around 10 minutes.
Step Four
While the meatless roast pork cooked, back to the dumplings. Using your hands, form the rested dough into small dumplings. Drop these into a pot of boiling water and cook until they float to the top, which should take around 5 minutes.
Step Five
To serve, divide the sauerkraut among your plates, placing a portion of the meatless roast pork on top. Remove the dumplings from the pot using a slotted spoon, patting dry on a clean towel, and divide between the plates. Enjoy this hearty, meatless dish while it’s still hot.
