Ukrainian Vushka (Tiny Varenyky) with Four Fillings

by olga

Servings:

INGREDIENTS

2 cups all-purpose flour
1/2 cup water
1 egg
1/8 teaspoon salt


MUSHROOM FILLING:

1 1/2 cups chopped mushrooms
1/2 cup finely chopped onion
2 tablespoons butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs yolks or 1 egg, beaten



SAUERKRAUT FILLING:

1/3 cup chopped onion
1 tablespoon butter or margarine
1 1/2 cups finely chopped sauerkraut
2 tablespoons sour cream


BEEF FILLING:

1 large onion, finely chopped
2 tablespoons margarine or shortening
1 3/4 cups ground cooked beef
3/4 cup cooked rice
2 teaspoons instant bouillon or meat extract
3 tablespoons hot water
1 tablespoon chopped fresh parsley
Salt and pepper


SAUSAGE FILLING:

10 ounces kielbasa, skinned and chopped
1/2 cup grated cheese or cooked chopped mushrooms
1/4 cup fine dry bread crumbs
1 egg

INSTRUCTIONS

FOR THE VUSHKA: Mound flour on a bread board and make a well in the center. Place remaining ingredients in the well. Mix flour into liquid in center until a dough is formed. Knead thoroughly.

Roll dough very thinly on a floured surface. Cut into 2-inch squares.

Put a teaspoon of filling in center of each square. Fold in half so that the square turns into a triangle and seal edges. Then bring the 2 long ends of triangle together; press the tips firmly to seal.

Drop vushka into a large pot of boiling salted water. When cooked, they will float to the top, about 10 minutes. Drain in a colander. Pour 1/4 cup cooking oil over them and toss well to coat. This will prevent them from sticking. Serve 3 or 4 vushka in a bowl of clear borshch.

FOR THE MUSHROOM FILLING: Stir-fry mushrooms and onion in butter until onion is soft. Remove from heat.

Stir in remaining ingredients. Makes about 1 cup.

SAUERKRAUT FILLING: Stir-fry onion in butter in a saucepan 3 minutes.

Rinse and drain sauerkraut. Add to onion and cook 2 minutes.

Remove from heat. Stir in sour cream. About 1 1/2 cups.

FOR THE BEEF FILLING: Stir-fried onion in margarine in a large skillet until golden. Stir in meat and rice.

Dissolve bouillon in hot water. Add to meat mixture with parsley and salt and pepper to taste. Makes about 2 1/2 cups.

FOR THE SAUSAGE FILLING: Combine all ingredients thoroughly. About 2 cups.

CHEF COMMENTS

Vushka are tiny varenyky about the size of a walnut, having their two corners joined together. This particular shape gives them a peculiar resemblance of tiny ears from which the name "vushka" is derived. This is the traditional accompaniment to clear borshch on Christmas Eve. Fillings should be meatless for Christmas Eve.

Tagged: dumplings, ukrainian add tags

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