Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, ukrainian vushka (mushroom dumplings). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Ukrainian vushka are served in clear broth with borsch on Christmas Eve. 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. Vushka are little dumplings like Varenyky in the Ukrainian cuisine, filled with mushrooms. These small dough pockets are usually made for Christmas Holidays and served with Borshch.
Ukrainian Vushka (Mushroom dumplings) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Ukrainian Vushka (Mushroom dumplings) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have ukrainian vushka (mushroom dumplings) using 13 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Ukrainian Vushka (Mushroom dumplings):
- Get 454 g mushrooms (2 pkgs)
- Make ready 1/2 tsp. Salt
- Prepare 1 egg (slightly beaten)
- Take 1/2 cup milk, room temperature
- Get 2 cups flour
- Make ready 1/4 cup sour cream
- Prepare 2 Tbs. butter, softened
- Get 1 1/2 medium onions
- Prepare 5 cloves minced garlic
- Make ready Salt an pepper to taste (for filling)
- Take 1 1/2 tbsp soy sauce
- Make ready 2 Tbsp olive oil
- Get 2 tbsp bread crumbs
The day of Ukrainian Christmas Eve is a fasting day, thus I serve this borscht with homemade vushka (mushroom dumplings), or mushroom tortellini, cooked according to package directions. Vushka is a mushroom and onion dumplings. Vushka means tiny ears and these dumpling look like an ear, hence the name. Vushka is usually served with borscht, a beets soup that is of Ukrainian origin.
Steps to make Ukrainian Vushka (Mushroom dumplings):
- Measure 2 cups of flour and place it in a large mixing bowl, making a well in the middle.
- Add the egg, salt, sour cream and butter into the well.
- Using a dough hook start mixing on low incorporating the flour into the wet ingredients, forming soft dough.
- 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.
- 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.
- Once the dough has formed, cover it with a tea towel, and let it rest at least 15 minutes.
- 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)
- Add in diced onions. Saute for another few minutes. Add minced garlic and saute another minute.
- 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.
- 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.
- Cut your dough in long strips and then cut them again on a diagonal to form diamonds.
- 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.
- 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.
- Enjoy with borscht!
Vushka means tiny ears and these dumpling look like an ear, hence the name. Vushka is usually served with borscht, a beets soup that is of Ukrainian origin. It is popular in many Eastern and Central European countries including Russia. Kramarczuk's #recipe for Vushka (VOOSH-kah), a classic Ukrainian #mushroom dumpling. Country: ChinaTypical Filling: Meat and delicious brothRecipe: Steamed Shanghai Soup Dumplings.
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