*  Exported from  MasterCook  *
 
                       VUSHKA (LITTLE EAR DUMPLINGS)
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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