Best 3 Ukrainian Mushroom And Onion Dumplings Recipes

HALUSHKI RECIPE (TRADITIONAL UKRAINIAN DUMPLINGS)

Steps:

• Prepare ingredients for the recipe.
• Place the flour and salt in a large bowl. Make a little well in the middle. Place whisked eggs, water, and melted butter into it. Using a fork, work the ingredients together to form the dough. Finish up combining the ingredients by hand until you get a smooth, even texture.
• Divide the dough into eight even pieces. On a floured surface, roll each piece into a long string. Dice each string into small pieces.
• At this point, you can either freeze the raw dough for later use or move onto the next step to cook them.
• Bring a pot of salted water to a boil. Toss in the raw dumplings and boil them until they float to the top.
• Gather the topping ingredients.
• Dice mushrooms and sauté them in a buttered skillet for about 5 minutes. Dice the onions and add them to the skillet, cooking them until softened. Season with salt and pepper.
• Stir in bacon pieces, sauté for 5 minutes.
• Place dumplings into a nonstick skillet and add in sautéed mixture and butter. Cook until they turn golden brown.
• Serve immediately and enjoy!

WINTER BORSCHT

Steps:

• Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, like salad.)
• Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.
• Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.

UKRAINIAN OLHA'S VARENYKY (PEROGIES)

Steps:

• To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
• To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
• To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
• Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
• Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.