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FOR VEGAN DUMPLINGS:
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Mix a little bit of tepid water (around 30ml) with yeast and 1/2 teaspoon of sugar and let it be for 3-5 minutes.
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Then slice your bread rolls into 4 cm x 4 cm big pieces maximum and soak them in milk. They are supposed to be really damp but not soaking wet.
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Then, in your bowl mix flour with salt, then soaked bread rolls and yeast.
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Create a dough (there is a possibility, there might be a need for more flour, you don't want your dough to be extremely sticky, but don't add too much).
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After this, create a roll (I've created 4 medium sized ones - 20 cm long and 9 cm thick) and let them rise for 20 minutes in warm place.
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Place them into salted boiling water and cook them for 25 minutes.
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After 25 minutes, just pierce them with a toothpick once or twice and let them chill down.
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CZECH TOMATO SAUCE/ALSO IN VEGAN VERSION:
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This meal is famous for it's weird combination, but sweetness is important.
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So let's start with preheating your big pot on a stove with medium to high heat and add 1 tablespoon of oil (I am using rice oil most of the time), add your onions in and start to caramelize them.
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That will take around 5-10 minutes.
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Now add your meat and slightly roast it for 3-5 minutes.
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Pour your tomato puree, paste, water, vegetable stock cube, seasoning and sugar as well and mix it all together and bring it to boil.
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Then, put it to the simmering heat and with a lid on cook it for 1 hour.
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This way meat will be extremely soft and tender.
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But after 45 minutes, bring it to the medium/high heat again and for a last 15 minutes cook it without a lid, this way it will get thicker.
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BUT IF YOU ARE VEGAN!
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After caramelization of your onions, just add your tomato puree, tomato paste, seasoning, vegetable stock cubes, sugar as well and mix it together .
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Bring it to the boil and then to simmering heat and this way cook it for 1 hour with a lid on.
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After 45 minutes, bring your heat up again to medium to high and cook it this way for last 15 minutes without a lid on.
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It will get much thicker this way!
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Enjoy!
