Vushky, Mushroom Dumplings

Vushky, "Little Ears"

These tiny dumplings are part of traditional Christmas Eve dishes and served in Lenten Borscht.  Vushky translates to "little ears' because of the dumplings final shape.   As a child, I remember being fascinated by these tiny white dumplings floated in a clear Borscht broth on Christmas Eve at my Grandmother's place.

Sauté mushroom and finely chopped mushrooms in drizzle of Olive Oil.  Wild Mushroom powder was added to mushrooms. 

Chop the cooked mushroom filling

Again, I used the same dough recipe I did for the Cottage cheese pyrohy the recipe for this dough is my Mom's recipe for Pyrohy.

I did do two different shape styles and will have to wait to see which one floats better in the broth. One style is to pinch the ends so you get a circle shape, like the Italian tortellini. For the other shape pinch the ends together over top of the dumpling.

Using a smaller cutter size or glass, I got 4 dozen of these tiny dumplings.