Ukrainian Vushka Little Ear Dumplings and Mushroom Gravy

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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