View Full Version : vushka



Kitchen Witch
January 14th, 2014, 01:12 PM
vushka, a delightful mushroom dumpling. Recipe below makes about 50 dumplings.

Dough:

4 cups of flour

1 tablespoon of butter

1 cup lukewarm milk

3 ounces cream cheese

1 egg and one additional yolk

3/4 teaspoon salt

Warm milk in a small pot; do not bring to boil. Place butter in a mixing bowl and gradually add lukewarm milk. Start to stir at slow speed. Add egg and additional yolk. Alternate adding flour and cream cheese. Add salt. Mix for about 5 minutes or until a soft dough forms. Allow to stand about 10 minutes before forming dumplings.

Mushroom Filling:

The key to this filling is to chop all the ingredients very fine so that the dough is easier to fill

2 8-ounce cans of large mushrooms, minced

3 tablespoons butter

1 large onion, chopped fine

2 cloves of garlic, minced

3/4 cup bread crumbs

3/4 teaspoon salt

1 egg yolk

Melt 2 tablespoons of butter in a medium-sized saucepan. Add the onions and cook until tender. Add mushrooms and cook the mixture down until the juice has disappeared (about 20 minutes). Meanwhile, melt 1 tablespoon of butter in a small saucepan and fry the breadcrumbs until slightly golden. Add the breadcrumbs to the mushrooms along with garlic and salt. Cook for another 2 minutes. Remove from heat and allow mixture to cool. Add egg yolk.

Creating the Vushka:

Roll the dough to about 1/8-inch thick. Using a pizza cutter, create 1-inch squares. Take a square and slightly stretch it out place about 1 teaspoon of filling in the center and fold over to form a triangle. Pinch the sides shut making sure they are completely sealed. Bring the corners of the dumpling together to create the final shape. Cook in the same manner as the Varenyky. Serve with a side of sour cream or in a bowl of borscht.