Prep 30 mins
Cook 5 mins
Ukrainian vushka are served in clear broth with borsch on Christmas Eve.
- 2 cups flour
- 1 teaspoon salt
- 1 egg yolk
- 1⁄2 cup evaporated milk or 1⁄2 cup milk
- 1 teaspoon oil or 1 teaspoon melted butter
- mushroom, filling
- 1⁄4 lb dried boletus mushrooms (porcini) or 1⁄4 lb dried italian mushroom (porcini)
- 2 lbs fresh mushrooms, mature if possible
- 4 onions
- 1 cup oil or 1⁄2 lb butter
- 2 teaspoons ground black pepper
- 3 teaspoons salt
- 1⁄2 cup dry breadcrumbs
- 1 lemon, juice of
- 1 cup stock
- 1 cup light cream
- 1 tablespoon cornstarch (optional)
- salt and pepper
- VUSHKA Combine flour and salt.
- Add milk, egg yolk, and oil, and mix.
- Allow to rest for 5 minutes.
- Knead for 5 minutes and form into a ball.
- This may be done in a processor.
- Cover and set aside for 15 minutes or so.
- On a floured surface, roll out a third of the dough into a rectangle 1/8 inch thick.
- Turn dough and roll from center, so that all dough is even in thickness.
- Run a hand under dough to loosen it.
- Dust with flour, flip over, flour again.
- With a sharp knife, cut into 1-1/2 inch squares.
- Place a teaspoon of mushroom filling in each square, being careful not to smear edges.
- Fold diagonally to make a triangle and press edges.
- Pinch together the two bottom corners.
- Make sure dough has bonded, or the stuffing will boil out.
- Place on cookie sheets covered with towels dusted with flour.
- Roll out scraps last, as this dough is a little tougher.
- Drop 10 or 12 vushka into 6-8 cups of rapidly boiling water and stir once with a wooden spoon.
- Do not cover.
- When they float to the top, cook 1 minute, then remove with a slotted spoon to a strainer.
- Cool on a lightly oiled plate without crowding.
- Repeat until all are cooked.
- Cover and set aside.
- These may be frozen and then reheated in boiling water.
- Do not overcook when reheating.
- To serve, place 4 or 5 vushka in soup bowls and pour hot borsch over them.
- MUSHROOM FILLING In a saucepan with enough water to cover, bring dried mushrooms to a boil and and simmer until tender, about 1-1/2 hours.
- Do not allow to cook dry; add water as needed.
- Cool, set aside.
- Wipe fresh mushrooms with a damp towel, trim stems, chop fine, and set aside.
- Chop onions and cook in oil or butter in a heavy skillet until wilted.
- Add chopped fresh mushrooms and cook over medium heat, stirring.
- Remove dried mushrooms from the liquid (reserve it), chop fine, and mix inches.
- Cook until mushroom mixtures is dry, then season to taste.
- Add lemon juice and bread crumbs.
- Stir and remove from heat.
- Keep stirring while cooling to allow steam to escape.
- Yield: 1 quart.
- May be used to flavor rice for cabbage rolls and to make gravy (recipe included) and soup.
- FOR THE MUSHROOM GRAVY: USING 1 CUP OF THE MUSHROOM MIXTURE ABOVE.
- Heat stock in a saucepan, add 1 cup mushroom mixture and bring to a boil.
- Add cream and heat through.
- Season to taste.
- For a thicker gravy, add cornstarch to a little of the cream, and then add to the hot gravy.
- The gravy is excellent with holubtsi, cabbage rolls and roasts, or over toast points.