Vushka

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Title: Vushka (Little Ear Dumplings)
Categories: Christmas, Russian, Bread
Servings: 10

2 c Unbleached All-Purpose Flour
1 ts Salt
1 lg Egg Yolk
1/2 c Evaporated Milk; OR
1/2 c Whole Milk
1 ts 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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