Recipe: Appetizing Ukrainian Vushka (Mushroom dumplings)

Ukrainian Vushka (Mushroom dumplings). Do not allow to cook dry; add water as needed. Hong Kong makes amazing dim sum dumplings. My recipe for Ukrainian vushka for borscht uses Asian dumpling wrappers to save time.

Ukrainian Vushka (Mushroom dumplings) These go hand in hand with the borscht recipe I posted. (See my recipe collection) szubaxo. Vushka is a mushroom and onion dumplings. Vushka means tiny ears and these dumpling look like an ear, hence the name. You can have Ukrainian Vushka (Mushroom dumplings) using 13 ingredients and 14 steps. Here is how you cook it.

Ingredients of Ukrainian Vushka (Mushroom dumplings)

1. It's 454 g of mushrooms (2 pkgs).
2. Prepare 1/2 tsp. of Salt.
3. It's 1 of egg (slightly beaten).
4. Prepare 1/2 cup of milk, room temperature.
5. Prepare 2 cups of flour.
6. You need 1/4 cup of sour cream.
7. Prepare 2 Tbs. of butter, softened.
8. You need 1 1/2 of medium onions.
9. You need 5 cloves of minced garlic.
10. It's of Salt an pepper to taste (for filling).
11. You need 1 1/2 tbsp of soy sauce.
12. It's 2 Tbsp of olive oil.
13. You need 2 tbsp of bread crumbs.

Vushka is usually served with borscht, a beets soup that is of Ukrainian origin. Tiny stuffed dumplings can be found in other cuisines. Italians call a similar pasta tortellini, and the Chinese have their wonton. Ukrainian vushka are served in clear broth and specifically with borsch on Christmas Eve.

Ukrainian Vushka (Mushroom dumplings) step by step

1. Measure 2 cups of flour and place it in a large mixing bowl, making a well in the middle..
2. Add the egg, salt, sour cream and butter into the well..
3. Using a dough hook start mixing on low incorporating the flour into the wet ingredients, forming soft dough..
4. Keep on adding the milk slowly into the mixture, until all used up. Add additional warm water if needed, to form a soft, sticky dough..
5. Incorporate the remaining flour, until a soft and silky dough is formed. Do not over knead the dough, so it does not get tough.  It should feel like fresh pizza dough, but slightly softer..
6. Once the dough has formed, cover it with a tea towel, and let it rest at least 15 minutes..
7. In the meantime, grate all your mushrooms (in a food processor or by hand). Pour some olive oil in a pan on medium high heat. Saute the mushrooms until the water evaporates. Approximatey(5-7 minutes).
8. Add in diced onions. Saute for another few minutes. Add minced garlic and saute another minute..
9. Add soy sauce and bread crumbs. Cook for another minute. And then set aside. If you find your mixture to be too watery still, place in a strainer and allow the liquid to drain..
10. Generously flour your work area, and roll out 1/2 of the dough, to a very thin sheet, about 1/8 inch thickness.  Leave the second half of the dough covered to keep it from drying out..
11. Cut your dough in long strips and then cut them again on a diagonal to form diamonds..
12. With a spoon add a bit of filling to each peice of dough, one by one. Fold over the dough to form a triangle. Pinch the sides well on each side. Pull 2 corners of the triangle together to form a ring. Place on the a floured tray until ready to cook..
13. Once all dumplings are made. Boil a large pot of water. Throw in enough dumplings to cover the bottom of the pot (about half of them). Wait until dumplings start floating before you pull them out..
14. Enjoy with borscht!.

There is no substitute for them. The dough is a light soft dough and filling is a mixture of wild mushrooms and onions. Cook onion over medium-low heat in butter until tender, add mushrooms and cook together until mushrooms are cooked through. Season to taste with salt and pepper. Remove mixture from heat and beat in the egg yolks.