Vushka, or “little ears,” are traditional dumplings that offer a comforting, hearty experience. These delicate parcels feature a smooth, pillowy dough made from flour, egg yolk, and milk, which encases a savory mushroom filling. The dough is rolled thin and cut into squares, then folded diagonally and pinched to create a distinctive ear shape. They are boiled until they float to the surface, ensuring a tender texture that contrasts beautifully with the warm, tangy broth of borscht. Perfect for a cozy winter dinner or a festive holiday meal, these dumplings bring a touch of Eastern European elegance to your table. Serve them hot, allowing the flavors of the filling and the soup to meld together for a satisfying, home-style comfort food experience.
Vushka (Little Ear Dumplings)
Description
Vushka, or "little ears," are traditional dumplings that offer a comforting, hearty experience. These delicate parcels feature a smooth, pillowy dough made from flour, egg yolk, and milk, which encases a savory mushroom filling. The dough is rolled thin and cut into squares, then folded diagonally and pinched to create a distinctive ear shape. They are boiled until they float to the surface, ensuring a tender texture that contrasts beautifully with the warm, tangy broth of borscht. Perfect for a cozy winter dinner or a festive holiday meal, these dumplings bring a touch of Eastern European elegance to your table. Serve them hot, allowing the flavors of the filling and the soup to meld together for a satisfying, home-style comfort food experience.Ingredients
Directions
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In a large bowl, combine the flour and salt.
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Make a well in the center and add the egg yolk, milk, and oil or melted butter.
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Mix until a dough forms, then knead for about 5-7 minutes until smooth and elastic.
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Form the dough into a ball, cover it, and let it rest for 15 minutes.
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On a floured surface, divide the dough into thirds and roll one portion into a rectangle about 1/8 inch thick.
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Dust the rolled dough with flour and cut it into 1 1/2-inch squares.
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Place a teaspoon of mushroom filling in the center of each square.
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Fold the square diagonally to form a triangle, sealing the edges tightly.
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Pinch the two bottom corners together around your thumb to create the "ear" shape, ensuring the seal is secure.
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Place the formed dumplings on a floured dish towel.
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Bring 6 to 8 cups of water to a rapid boil in a large pot.
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Gently drop 10-12 dumplings into the boiling water and stir once with a wooden spoon.
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Boil without covering until the dumplings float to the top, then cook for 1 more minute.
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Remove the dumplings with a slotted spoon and place them on a lightly oiled plate to cool slightly.
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Repeat the boiling process with the remaining dumplings.
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Serve 4-5 dumplings per bowl, pouring hot borscht over them.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 579.1kcal
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 4.3g22%
- Cholesterol 280.8mg94%
- Sodium 4939.0mg206%
- Total Carbohydrate 96.9g33%
- Dietary Fiber 3.2g13%
- Sugars 6.1g
- Protein 19.3g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
