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Mushroom Vushka (Ukrainian Mushroom Dumplings)
4.9 from 243 votes

Mushroom Vushka (Ukrainian Mushroom Dumplings)

Mushroom Vushka are Ukrainian dumplings made with a soft dough and a hearty filling of rehydrated dried mushrooms, fresh button and baby bella mushrooms, and diced onions. The dough is tender but not tough, carefully kneaded and rested. The filling combines the umami flavors of mixed mushrooms with a subtle seasoning of salt and black pepper and is bound together with egg yolks for richness. These dumplings are a savory, filling dish often prepared with care and slow cooking, highlighting the mushrooms' earthiness.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 100 pieces
Course: Appetizer
Cuisine: Polish, Ukrainian

Ingredients

For the dough:
  • 2 cups flour plus extra for sprinkling
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup water or milk, cold
  • 1 tsp neutral cooking oil or butter, generic cooking oil
For the filling:
  • 1 oz dried mushrooms
  • 5 oz onion freshly diced
  • 16 oz button mushrooms sliced
  • 12 oz baby bella mushroom sliced
  • 2 egg yolk
  • salt to taste
  • black pepper to taste

Instructions

For the dough:
    Cup of Yum
  1. Place 2 cups of plain flour in a bowl, add the salt and mix well.
  2. Next, add the egg and combine until incorporated, then pour in the oil (or butter) and 1/2 cup of water and knead the dough using your hands until you get a medium soft dough.
  3. Lightly flour a clean surface and knead for a couple of minutes. Careful not to overwork the dough or the dumplings will turn out tough when cooked!
  4. Cover with a damp kitchen towel and set aside while you prepare the filling.
For the vushka filling:
  1. Begin making the filling by rehydrating the dried mushrooms. To do this, boil some water and pour it over the dried mushrooms.
  2. Leave them to soak for about 5 minutes and strain the liquid through some cheesecloth into another bowl. Reserve it to use it to make the borscht or freeze it for another recipe.
  3. Pat the rehydrated mushrooms with kitchen paper and continue processing the rest of the ingredients.
  4. Add the onions to a food processor and mince finely. Add it to a pan with hot olive oil and sauté until it turns golden and slightly translucent.
  5. Meanwhile, mince the sliced button, the baby bella mushrooms and the rehydrated mushrooms in the blender, then stir into the frying pan.
  6. Sauté everything together until the mushrooms have softened and the liquid they release has evaporated. Season to taste with salt and pepper.
  7. When the mushroom have finished cooking, turn off the heat and add the 2 egg yolks, stirring everything vigorously to bind the filling together. Set aside to cool.
  8. Note that you can alter the mushroom types and quantities according to your taste.
How to Assemble:
  1. Cut the dough into rounds using an upside down glass or cut into 2 x 2 - inch (5 x5 cm) squares, then add half a spoonful or so of filling in the center of each dough shape.
  2. Fold the dough in half and seal the edges.
  3. You can leave them just like that or bring two of the corners together and pinch them to seal in a similar shape to a tortellini. You can also play a little game with your dinner guests and intertwine two of the dumplings to make a ‘shchastia’ (which means 'good luck') for them to find in their borscht.
  4. If you want to play a little game with your dinner guests, intertwine two of the dumplings to make a ‘shchastia’ (which means 'good luck') for them to find in their borscht.
  5. Now that the dumplings (varenyky) are done you can either proceed to cook them or freeze them for later use. To cook, just place them in boiling water and simmer until they rise to the surface.
  6. Serve the dumplings in borscht and enjoy!

Notes

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