Wednesday, December 25, 2013

Mushroom Dumplings (aka "little ears") and…

Mushroom dumplings, pan-fried! 
...and what? So, what did you get from Santa? I got an awesome food dehydrator which I have been wanting for quite some time. I am planning on making tofu jerky soon. Look out for that recipe in theaters or VKP blog near you!

In case Santa was not generous this year, sometimes that happens, please accept a personal gift from me - this recipe. Sorry, that's all I can do on such short notice.

Mushroom dumplings, also known as "little ears" or "uszka" in Polandia. 
This morning, I have decided to make these dumplings on a whim since my low maintenance borscht (no cooking involved!) is almost ready to consume - recipe coming soon.

These little dumplings are traditionally served with borscht during Christmas, but you can fry them and eat them as they are. Either way, you will not be disappointed. Just be sure to have a dumpling making companion to keep you on track.


Mushroom Dumplings - "Little Ears" or "Uszka"(Makes about 25 to 30 dumplings)

3 cups all-purpose flour
1/4 teaspoon of salt
1 cup hot water, not boiling

1 medium sized onion, finely diced
1 (10-oz package) baby bella mushrooms, finely chopped
Salt and freshly ground black pepper to taste
1 tablespoon olive oil (optional)

Prepare the filling first. In a large pan, sauté the onion and mushrooms in olive oil over a medium heat. Non-stick cooking spray works well here too. Add salt and pepper to taste and continue sautéing for about 15-20 minutes until the onion becomes translucent and the mushrooms have shrunk quite a bit. Turn off the heat and set aside to cool.

Now make the dough. In a large bowl, combine the flour and salt. Add one cup of hot water. I boiled the water in a kettle and waited about 10 minutes for it to cool off prior to adding it to the dough. Knead for a few minutes until all the flour has incorporated. The dough will feel a bit hot to the touch, so be careful. Set the dough aside and let it rest for a few minutes.

Divide the dough into two "equal" pieces and roll it out as thin as you can. Meanwhile, keep the remaining part of the dough moist by covering it with a wet towel.

Use a small glass (about 1.5 to 2 inches in circumference) to make the shapes. See below.

In the meantime, bring a large pot of water to a boil.

Yup, Sam Adams is the king of beer here in MA.

Now, place a little bit of the filling in the center of the dough and fold it to a moon shape.

Like this...

I keep a cup of warm water when making dumplings, and dip my fingers in case the dough gets too dry and won't adhere. 
Now take the edges of the dumplings and stick them together, see below. Once the water is ready, drop 5 to 8 dumpling at a time to the boiling water, and wait for them to float to the top. This should take about a minute or so.

Use a slotted spoon to remove the dumplings and continue until all the dumplings are done. Serve with borscht, or fry them in olive oil, garlic and bread crumbs. Enjoy!

See why they call them "little ears'? 

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