Ukrainian Vushka Little Ear Dumplings And Mushroom Gravy - cooking recipe

Ingredients

DUMPLING DOUGH
2 cups flour
1 teaspoon salt
1 egg yolk
1/2 cup evaporated milk or 1/2 cup milk
1 teaspoon oil or 1 teaspoon melted butter
mushroom, filling
1/4 lb dried boletus mushrooms (porcini) or 1/4 lb dried italian mushroom (porcini)
2 lbs fresh mushrooms, mature if possible
4 onions
1 cup oil or 1/2 lb butter
2 teaspoons ground black pepper
3 teaspoons salt
1/2 cup dry breadcrumbs
1 lemon, juice of
MUSHROOM GRAVY
1 cup stock
1 cup light cream
1 tablespoon cornstarch (optional)
salt and pepper

Preparation

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.