Ukrainian Mushroom and Onion Dumplings (Vushka)

Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. “Vushka” means little ears in Ukrainian, and with their curvy whorls, that’s just what they look like, especially when they turn bright red in a bowl of borscht served for Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the dinner from Dec. 24 to Jan. 6.

Ingredients

For the filling

• ¼ cup dried porcini mushrooms
• 3 tablespoons vegetable oil
• 1 small onion, minced
• 4 cups chopped button mushrooms
• Salt
• ground black pepper

For the dough

• 1 large egg yolk
• 1 tablespoon vegetable oil
• 3 ¼ cups all-purpose flour, more as needed

• Nutritional Information

  • Nutritional analysis per serving (60 servings)

    37 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 3 milligrams cholesterol; 0 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 60 dumplings

Preparation

For the filling

1. 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.
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.
3. 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.
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 1 1/2-inch squares.
5. 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.
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.

1 1/2 hours