Ukrainian Mushroom and Onion Dumplings
- Total Time
- 1½ hours
- Rating
- Comments
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Ingredients
- ¼cup dried porcini mushrooms
- 3tablespoons vegetable oil
- 1small onion, minced
- 4cups chopped button mushrooms
- Salt
- ground black pepper
- 1large egg yolk
- 1tablespoon vegetable oil
- 3¼cups all-purpose flour, more as needed
For the Filling
For the Dough
Nutritional analysis per serving (60 servings)
37 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 34 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Filling
- Step 1
Make filling: place dried mushrooms in a small bowl and add ¼ cup boiling water. Let soften, about 10 minutes. Strain, reserving liquid and mushrooms separately.
- Step 2
In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes. Add button mushrooms and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquor. In a food processor, combine both kinds of mushrooms. Spoon in porcini liquid, leaving behind any silt in bottom of bowl. Pulse together until finely ground but not pasty: about 3 or 4 pulses. Add salt and pepper to taste and set aside.
- Step 3
Make dough: In a small bowl, combine egg yolk, oil and 1½ cups lukewarm water and whisk 1 minute. Place flour in a large bowl and make a well in center. Add a third of the egg mixture and lightly mix in with fingers or a fork. Repeat 2 more times. Using hands, fold dough together until soft: if crumbly, gently work in more water; if sticky, add flour. Transfer to a lightly floured board and knead 3 minutes. Form into a ball, transfer to a bowl and refrigerate 45 minutes.
- Step 4
Lightly flour a work surface and a pan or board for the finished dumplings. Divide dough into 3 sections. Using a well-floured rolling pin, roll each section out until very thin and in a rough rectangle. Use tip of a sharp knife to cut dough into 1½-inch squares.
- Step 5
Drain any excess liquid from filling. Place ½ teaspoon filling in center of each square. Fold squares in half to form triangles, sealing filling inside. (If dough is becoming dry, lightly moisten fingertips to seal.) Pinch the 2 opposing corners together to seal tightly. Place on floured surface: do not stack. Repeat with remaining dough and filling.
- Step 6
In a large pot of salted boiling water, cook dumplings until they float, 2 to 4 minutes. Drain and serve in hot borscht, or just with sour cream.
- Wonton wrappers can be used instead of homemade dough.
Private Notes
Comments
It would be helpful to have a photo of the finished dumplings.
These dumplings come out pretty large if you cut the dough according to the recipe (not a bad thing). A few will inevitably break when sealing them up, but unless it's completely falling apart boil them too; the dough is sturdy enough to make sure they hold up to the boiling water. Definitely roll the dough out thin and keep moist while working or it'll get tough. The filling recipe is simple, rich, and delicious and should taken as a starting point for your own experiments.
Until they rise to the surface and then 2 more minutes. Same as if they were fresh, but they won't rise until they are cooked through.
Love Ukrainian vushka! Very delicious and can be stored frozen and cooked when needed :D
Can these be frozen before cooking?
Yep! After making vushka, I usually freeze them on a cutting board first to prevent them from sticking together. Once they're frozen, I transfer them to a bag for storage.
The recipe says to cut dough into squares then fold into triangles, but the photo shows dough cut into circles. I guess the shape doesn't matter.