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Vushka(Little Ear Dumplings)
* Exported from MasterCook *
VUSHKA (LITTLE EAR DUMPLINGS)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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2 c Unbleached All-Purpose Flour
1 t Salt
1 lg Egg Yolk
1/2 c Evaporated Milk -- OR
1/2 c Whole Milk
1 t Oil Or Mrlted Butter
Combine the flour and salt, blending well. Add the
milk, egg yolk, and oil, again blending well. Allow
to rest for 5 minutes. Knead for about 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 1/8th inch thick. Turn the dough and roll
from the center, so that all the dough in the
rectangle is even in thickness. Run a hand under the
dough to loosen it. Dust with flour and flip over and
dust with flour. With a sharp knife, cut into 1
1/2-inch squares. Place a teaspoon of mushroom
filling (see the next recipe in this series) in each
square, being careful not to smear the edges. Fold on
the diagonal to make a triangle. Pinch together the
two bottom corners, wrapping it around your thumb with
the point up (to resemble small ears on a cat), making
sure that the edges have bonded or the stuffing will
boil out. Place on cookie sheets covered with dish
towels lightly dusted with flour. Repeat with the
other pieces of dough, saving the scraps for last as
the dough gets a little tougher when worked. Drop 10
or 12 vushka into 6 to 8 cups of rapidly boiling water
and stir once with a wooden spoon, (The wooden spoon
is very important as a metal one will lower the
temperature of the water.) Do NOT cover. When they
float to the top, cook 1 minut, 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 plates and pour hot borsch
over them.
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