Vushka are dumplings from Ukrainian cuisine filled with mushrooms. These small dough pockets are usually made for Christmas Holidays and served with Borshch.
The name “Vushka” is from the shape of dumplings that look like little ears.
The traditional recipe of Vushka is very easy so everybody can make them. In this recipe Vushka are made with mushroom filling but very often they are also made with cabbage filling too.
- if it is humid in the place where You cook, you may add a bit more flour to make dough
- the quantity of water depends of the quality of flour so You may need some more water if the flour is very dry
- seal the edges of vushka properly because they won’t float in water after cooking
- for filling can be taken any dried mashrooms but in the ancient recipe are white mushrooms
- wheat flour - 350 g
- water - 150 ml
- vegetable oil (sunflower oil) - 10 ml
- salt - 5 g (to taste)
- dried mushroom - 150 g
- onion - 50 g
- carrot - 50 g
- vegetable oil (sunflower oil) - 50 ml
- salt - to taste
Mushrooms put in cold water for ~7-10 hours. Draine the water (it can be used at the end for boiling Vushka or as mushroom broth as for borshch). Mushrooms finely chop or mince. Finely chop the onion, carrot grate and fry in sunflower oil until their colour is golden brown, add the mushrooms, thoroughly stir.
Sift flour, add water, oil, salt and make elastic dough, medium density (add small amounts of flour if needed), put it to rest for ~ 20-30 min. On floured surface roll thin dough and with a small cup 2-3 cm. in diameter make little forms, put the filling and seal the edges as dumplings, and then pinch the two bottom corners, forming ears.
Cook the Vushka in a lot of hot water ~ 3-5 minutes on low heat. Add to borscht or use as a separate dish, adding oil and herbs to taste.