Hungarian Goulash with Poppy Seed Dumplings

Dear Michelle,

New York is at its best right now, but I'd trade cities with you in a second. Who needs a food processor when you have such incredible ingredients! I can't wait to hear about it when you start cooking.

Though today was beautiful, we had a cold spell last week, and I was moved to make goulash. I make it at least once a year now, but happened upon it by accident. Maybe five years ago I was making a birthday dinner for my friend Kate, and asked her if she had any requests. She said that her favorite Winter dinner was goulash, and I agreed to make it, never even having had it before. I came home after work and did the shopping, started the stew right away, drank some of the left over beer and thought, "this does not look very good." My dutch oven was full of onions and peppers, beer, meat, and a full half cup of paprika. It was all very. . . red. It smelled of raw onions and peppers, and seemed to be overwhelmed by the paprika.



We didn't eat that night till very late, and by that time I no longer doubted Kate's choice of birthday dinner. The meat fell apart, the onions and peppers melted, and the rich, spicy, smokiness of the paprika pervaded the stew, bringing it all together. We ate this deep red savory deliciousness over egg noodles tossed with butter and poppy seeds, as per Kate's request. I was won over.



Now every year when Winter descends and the windows close, I wait for the radiators to turn on and start thinking about what needs to cook for a long time in the stove or the oven, and I think of goulash. This year I tried a mix of pork and beef stew meat, and I've decided that beef works best. I did add a smoked trotter (pig's foot or ankle; a ham hock would work too) for some extra flavor and gelatin, to make the stew really glossy. I've made the mistake before of using mostly hot paprika, and I'd advise against it unless you're one of those masochistic people who eats hot sauce by the gallon. I also tried making dumplings instead of noodles, with success.



I think paprika is produced in Spain, as well as Hungary, so you should get some! I bet chorizo would be an amazing addition to this dish.




Hungarian Goulash with Poppy Seed Dumplings, '97 Joy of Cooking, not verbatim

Notes:

A smoked trotter or ham hock tossed in works well. I've tried just beef stew meat and a mix of beef and pork, and I think just beef works best. The last time I made this I only used 2lbs meat and the same amount of vegetables, but for carrots which I increased. I've always used beer instead of wine, and beef instead of chicken stock. GO EASY ON THE HOT PAPRIKA. Seriously. It is really easy to make this too hot. Start with all sweet, then add more for extra heat later if you like. The JOC calls for the caraway to be added with the rest of the herbs/spices, but I think I read somewhere that it becomes bitter if cooked too long, so I add it at the end. The first taste I had of the dumplings I thought they were a bit paste-y, but they quickly became addictive. Egg noodles are also a classic pairing, with poppy seeds and butter. I've never used the sauerkraut, or the sour cream, but I bet both are delicious.

4 oz bacon, smoked ham, or Hungarian paprika sausage, diced
3 lbs beef chuck, or half beef, half pork or veal shoulder
3 c thinly sliced onions
6 cloves garlic, chopped
1/2 c (2 oz) sweet Hungarian paprika, or a mix of sweet and hot
3 bell peppers, diced
1 c diced carrots
1 T dried marjoram
1 t caraway seeds
1 t ground black pepper
3 bay leaves
2c beef or chicken stock
1 c dry white wine or beer
1 lb sauerkraut, drained (optional)
1/4 c tomato puree, or 2T tomato paste
1/2 - 1 c sour cream or creme fraiche (optional)

Make sure everything is chopped, etc.- this makes the process easier. Brown the bacon or whatever in a Dutch oven, then remove to a plate or bowl. Pat stew meat dry, season with salt and pepper, and dredge in flour, shaking off the excess. Brown in batches in bacon fat, making sure not to crowd the pot. Add oil/fat as needed; the flour tends to soak it up. Remove as it browns to a plate.

Add onions to pot, and cook till soft and lightly browned (you could go further towards caramelizing if you like). Add garlic and peppers and saute till just soft. Add tomato paste and cook a few minutes, then stir in carrots and all herbs but caraway. Add liquid, scraping up the burned bits on the bottom. Add sauerkraut if using. Cook on stovetop or in oven at 300F for several hours, until meat is fork-tender. Stir in caraway. Add dumplings (recipe following), or serve over egg noodles tossed with butter and poppy seeds, or rice. If using sour cream, stir in at the last minute.

Poppy Seed Dumplings

2c flour
1T baking powder
3/4 t salt
3T poppy seeds
3t butter
1c milk

Bring milk and butter to a simmer on the stovetop. Meanwhile, mix together dry ingredients in a large bowl. Add simmering liquid to dry ingredients, stirring with a fork or kneading by hand until the mixture comes together. Divide dough into 18 dumplings. Roll each piece into a rough ball. Gently lay dumplings on top of stew and let simmer for 10m.

Pork and Chive Dumplings

Hi Devon,

A recent trip to Chinatown inspired me to make dumplings. I don't have a written recipe for them- it's more like a vague know-how. Making dumplings is usually a whole day affair. Call in all your helpers and put on some music. I like to make a huge batch. I line them up on a baking sheet and freeze them for later use. Later in the week or month, I have quick dinners or small snacks ready to go. The process looks daunting, but it's really no harder than baking a cake or making lasagna.
I used the leftover pork filling and chives to make fried rice. No point in letting anything go to waste.
Pork and Chive Dumplings
makes 58

1 1/2 pounds ground pork
1/2 pound of garlic chives, chopped
2 tbsp garlic, minced (about 4 cloves)
2 tbsp ginger, minced
4 scallions, chopped
1/4 cup soy sauce
2 tbsp oil
2 tsp flour
2 tsp salt
1 tsp ground white pepper
1 package round dumpling wrappers

Sauce
1 tbsp Soy sauce
1 tsp canola oil
1/2 tsp brown sugar
1/4 tsp hot sauce
1/2 tsp sesame oil
1 tsp rice wine vinegar
1 scallion
1/4 tsp sesame seeds

For the filling: In a large bowl, mix together ground pork, chopped garlic chives, ginger, and garlic. Whisk together soy sauce, oil, flour, salt, and white pepper. Using a wooden spoon, stir soy sauce mixture into meat. Mix thoroughly.

Fill a small bowl with water. Line a large baking sheet with wax paper and set nearby.

Peel away one wrapper from the stack. Place a rough tablespoon of filling in the center. Using your finger, lightly moisten the edge of the wrapper. Fold the wrapper over the filling into a half moon shape. Pinch the edges to seal. Pleat the edges three times to secure. Place on a baking sheet. Freeze in the freezer overnight. Store in a ziploc bag.

There are two ways to cook dumplings: pan fry or boil. The second method is the simplest. Bring a large pot of water to boil. Add dumplings and cook in the boiling water, roughly 5-8 minutes. To pan fry, heat a bit of oil in a large skillet. Add dumplings. Gently cook until all sides are lightly browned. Pour in 1/4 cup of water and quickly cover. Cook on medium high heat for additional 5 minutes or until dumplings are cooked through.

Whisk ingredients for the sauce in a bowl until the sugar is dissolved. Mix in chopped scallions and sesame seeds.