UKRAINIAN MUSHROOM AND ONION DUMPLINGS
Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. "Vushka" means little ears in Ukrainian, and with their curvy whorls, that's just what they look like, especially when they turn bright red in a bowl of borscht served for Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the dinner from Dec. 24 to Jan. 6.
Provided by Julia Moskin
Categories dinner, main course
Time 1h30m
Yield About 60 dumplings
Number Of Ingredients 9
Steps:
- Make filling: place dried mushrooms in a small bowl and add 1/4 cup boiling water. Let soften, about 10 minutes. Strain, reserving liquid and mushrooms separately.
- In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes. Add button mushrooms and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquor. In a food processor, combine both kinds of mushrooms. Spoon in porcini liquid, leaving behind any silt in bottom of bowl. Pulse together until finely ground but not pasty: about 3 or 4 pulses. Add salt and pepper to taste and set aside.
- Make dough: In a small bowl, combine egg yolk, oil and 1 1/2 cups lukewarm water and whisk 1 minute. Place flour in a large bowl and make a well in center. Add a third of the egg mixture and lightly mix in with fingers or a fork. Repeat 2 more times. Using hands, fold dough together until soft: if crumbly, gently work in more water; if sticky, add flour. Transfer to a lightly floured board and knead 3 minutes. Form into a ball, transfer to a bowl and refrigerate 45 minutes.
- Lightly flour a work surface and a pan or board for the finished dumplings. Divide dough into 3 sections. Using a well-floured rolling pin, roll each section out until very thin and in a rough rectangle. Use tip of a sharp knife to cut dough into 1 1/2-inch squares.
- Drain any excess liquid from filling. Place 1/2 teaspoon filling in center of each square. Fold squares in half to form triangles, sealing filling inside. (If dough is becoming dry, lightly moisten fingertips to seal.) Pinch the 2 opposing corners together to seal tightly. Place on floured surface: do not stack. Repeat with remaining dough and filling.
- In a large pot of salted boiling water, cook dumplings until they float, 2 to 4 minutes. Drain and serve in hot borscht, or just with sour cream.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 34 milligrams, Sugar 0 grams, TransFat 0 grams
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Hewad Sadat
[email protected]These dumplings were amazing! The filling was flavorful and the dough was cooked to perfection.
Enga Robinson
[email protected]The dumplings were easy to make and turned out delicious. I will definitely be making them again.
Riaz Awan
[email protected]I made these dumplings for a party and they were a big hit. Everyone loved them!
Aisea Vaka
[email protected]These dumplings were a nice change from my usual pierogi recipe. I'll definitely be making them again.
Mano Jee
[email protected]Overall, I thought these dumplings were just okay. I've had better.
Faseeh Hassan Janjua
[email protected]I found the dough to be a little too sticky. I had to add extra flour to get it to work.
Reabetswedonald Nkadimeng
[email protected]I'm not sure what I did wrong, but my dumplings turned out dry and bland. I think I might have overcooked them.
Kenneth Bonitto
[email protected]These dumplings were a great way to use up leftover mushrooms. I also added some chopped bacon to the filling for extra flavor.
Andrea Ramos
[email protected]I made these dumplings for a Ukrainian friend and she said they were the best she had ever had.
Rucky Bhai
[email protected]I followed the recipe exactly and the dumplings turned out great. I served them with sour cream and dill, and they were a hit.
The Wanderer Imran
[email protected]These dumplings were a bit more work than I expected, but they were worth it. The end result was delicious.
Debra Giles
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these dumplings. The filling was well-seasoned and the dough was cooked to perfection.
Angadvir Saini
[email protected]The dumplings were easy to make and turned out perfectly. I used a mix of wild and cremini mushrooms, and the flavor was amazing.
MALAM CHAMHOUN TAFSIR EN TCHAMBA
[email protected]I made these dumplings for a potluck and they were a huge success. Everyone loved them!
Sophia Simpson
[email protected]These dumplings were a hit with my family! The mushroom and onion filling was savory and flavorful, and the dough was light and fluffy. I will definitely be making these again.