Ukrainian Mushroom and Onion Dumplings Recipe (2024)

It would be helpful to have a photo of the finished dumplings.

These dumplings come out pretty large if you cut the dough according to the recipe (not a bad thing). A few will inevitably break when sealing them up, but unless it's completely falling apart boil them too; the dough is sturdy enough to make sure they hold up to the boiling water. Definitely roll the dough out thin and keep moist while working or it'll get tough. The filling recipe is simple, rich, and delicious and should taken as a starting point for your own experiments.

Until they rise to the surface and then 2 more minutes. Same as if they were fresh, but they won't rise until they are cooked through.

Can these be frozen before cooking?

The recipe says to cut dough into squares then fold into triangles, but the photo shows dough cut into circles. I guess the shape doesn't matter.

I served these with the red vegetarian borscht and piroshki recipes from NYT, which makes for a substantial wintery meal. The dumplings in the borscht really made the meal for me. These are larger than I expected. (I did get 60 out of it) I couldn’t find porcini, so I subbed dried shiitakes, which worked fine. The salted water will flavor your dumplings, so you don’t have to add more to the dough.

I would very much like to try the Ukranian Mushroom & Onion Dumplings. I am very allergic to mushrooms. I referred to your Ingredient Substitution Guide. Under the vegetables fresh spinach is not mentioned. I’m wondering if fresh spinach could be a viable substitute for the mushrooms? I am concerned about not only the taste but the consistency given the water content difference affecting the finished dish. There are 2 types of mushrooms in this recipe. What vegetables can replace the mushrooms?

I found these bland and the dough hard to work with. I used a round cookie cutter then rolled out the disc. Herbs would be a nice addition to the filling, and salt should be a necessary addition to the dough.

Please someone tell me why you wouldn't figure out how to use a square/diamond piece or dough to make your dumpling? We are cautioned endlessly not to overhandle dough. I cut biscuit and cookie dough into square shapes that come out beautifully. No gathering up and rerolling the scraps. I know some dumplings can be made from square forms. Tradition is a large part of a recipe, but it's not going to taste differently, right?

Alos known as -"Uszka" -little ears in Polish Cousine, served as an accompaniment to a meatless Red Barszcz on Christmas Eve. The 'ears' can be served inside the cup of Barszcz or made larger and pan fried in oil and served as a side dish to the Barszcz.

These dumplings come out pretty large if you cut the dough according to the recipe (not a bad thing). A few will inevitably break when sealing them up, but unless it's completely falling apart boil them too; the dough is sturdy enough to make sure they hold up to the boiling water. Definitely roll the dough out thin and keep moist while working or it'll get tough. The filling recipe is simple, rich, and delicious and should taken as a starting point for your own experiments.

I think fine flour is the way to go. Very easy dough, but overall quite time consuming and bland. I made them as pierogi. Didn't have a rolling pin and that would have made this faster. I would definitely make again, but with a rolling pin and more herbs/creative fillings.

It would be helpful to have a photo of the finished dumplings.

Can these be made ahead and frozen? Ifso when dropped in boiling water when frozen, how long should they cook? Thanks