Mushroom Vushka (Ukrainian Mushroom Dumplings)

They’re the main ingredient in the traditional red borscht made in Ukraine and other neighboring countries around Christmas time. For the best flavor, use a variety of different types of mushrooms, but it can also be made with a single type of mushroom too.

This recipe will yield filling for about 100-150 vushka, though this depends on the size of each dumpling and how much filling you put in each. Enjoy!

For the dough:

• 2 cups flour plus extra for sprinkling
• 1/2 tsp salt
• 1 egg
• 1/2 cup cold water or milk
• 1 tsp oil or butter

For the filling:

• 1 oz dried mushrooms
• 5 oz onions freshly diced
• 16 oz button mushrooms sliced
• 12 oz baby bella mushrooms sliced
• 2 egg yolks
• salt to taste
• pepper to taste

For the dough:

• Place 2 cups of plain flour in a bowl, add the salt and mix well.
• Next, add the egg and combine until incorporated, then pour in the oil (or butter) and 1/2 cup of water and knead the dough using your hands until you get a medium soft dough.
• Lightly flour a clean surface and knead for a couple of minutes. Careful not to overwork the dough or the dumplings will turn out tough when cooked!
• Cover with a damp kitchen towel and set aside while you prepare the filling.

For the vushka filling:

• Begin making the filling by rehydrating the dried mushrooms. To do this, boil some water and pour it over the dried mushrooms.
• Leave them to soak for about 5 minutes and strain the liquid through some cheesecloth into another bowl. Reserve it to use it to make the borscht or freeze it for another recipe.
• Pat the rehydrated mushrooms with kitchen paper and continue processing the rest of the ingredients.
• Add the onions to a food processor and mince finely. Add it to a pan with hot olive oil and sauté until it turns golden and slightly translucent.
• Meanwhile, mince the sliced button, the baby bella mushrooms and the rehydrated mushrooms in the blender, then stir into the frying pan.
• Sauté everything together until the mushrooms have softened and the liquid they release has evaporated. Season to taste with salt and pepper.
• When the mushroom have finished cooking, turn off the heat and add the 2 egg yolks, stirring everything vigorously to bind the filling together. Set aside to cool.
• Note that you can alter the mushroom types and quantities according to your taste.

How to Assemble:

• Cut the dough into rounds using an upside down glass or cut into 2 x 2 – inch (5 x5 cm) squares, then add half a spoonful or so of filling in the center of each dough shape.
• Fold the dough in half and seal the edges.
• You can leave them just like that or bring two of the corners together and pinch them to seal in a similar shape to a tortellini. You can also play a little game with your dinner guests and intertwine two of the dumplings to make a ‘shchastia’ (which means 'good luck') for them to find in their borscht.
• If you want to play a little game with your dinner guests, intertwine two of the dumplings to make a ‘shchastia’ (which means 'good luck') for them to find in their borscht.
• Now that the dumplings (varenyky) are done you can either proceed to cook them or freeze them for later use. To cook, just place them in boiling water and simmer until they rise to the surface.
• Serve the dumplings in borscht and enjoy!