Ukrainian Vushka Little Ear Dumplings And Mushroom Gravy Recipes

Steps:

• 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.

Steps:

• Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, like salad.)
• Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.
• Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.

Steps:

• Make filling: place dried mushrooms in a small bowl and add 1/4 cup boiling water. Let soften, about 10 minutes. Strain, reserving liquid and mushrooms separately.
• 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.
• Make dough: In a small bowl, combine egg yolk, oil and 1 1/2 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.
• 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 1 1/2-inch squares.
• Drain any excess liquid from filling. Place 1/2 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.
• 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.