Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, ukrainian vushka (mushroom dumplings). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Hong Kong makes amazing dim sum dumplings. My recipe for Ukrainian vushka for borscht uses Asian dumpling wrappers to save time. I live in an amazing place where I can use these different products to make Ukrainian food - check out how I made cabbage rolls with sushi rice.
Ukrainian Vushka (Mushroom dumplings) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Ukrainian Vushka (Mushroom dumplings) is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have ukrainian vushka (mushroom dumplings) using 13 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Ukrainian Vushka (Mushroom dumplings):
- Prepare 454 g mushrooms (2 pkgs)
- Take 1/2 tsp. Salt
- Prepare 1 egg (slightly beaten)
- Prepare 1/2 cup milk, room temperature
- Get 2 cups flour
- Make ready 1/4 cup sour cream
- Make ready 2 Tbs. butter, softened
- Get 1 1/2 medium onions
- Make ready 5 cloves minced garlic
- Get Salt an pepper to taste (for filling)
- Take 1 1/2 tbsp soy sauce
- Make ready 2 Tbsp olive oil
- Prepare 2 tbsp bread crumbs
Ukrainian vushka are served in clear broth and specifically with borsch on Christmas Eve. There is no substitute for them. The dough is a light soft dough and filling is a mixture of wild mushrooms and onions. Add milk, egg yolk, and oil, and mix.
Instructions 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!
This may be done in a. Uszka or Vushka (Polish: Uszka, Ukrainian: Вушка, Belarusian: Вушкі) (meaning "little ears") are small dumplings (a very small and twisted version of pierogi) usually filled with flavoursome wild forest mushrooms and/or minced meat. They are usually served with barszcz, though they can be eaten simply with melted butter and herbs (usually chives) sprinkled over. Serve with homemade vushka (mushroom dumplings, pictured above), or mushroom tortellini, cooked according to package directions. Once you seal in the filling, then wrap the varenyky around your index.
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