220 Meat or mushroom dumplings

Ushki i pel’meni s mjasnym ili gribnym farshem


For Dough

  • glasses (½ lb) flour
  • 2 eggs
  • ½ glass melted butter or fast day oil

For the meat stuffing

  • lb beef or veal
  • lb butter
  • 1 onion
  • salt and pepper
  • (1 hard-boiled egg)

For the Mushroom Stuffing

  • lb dried mushrooms
  • 1 onion
  • 1 spoon ( lb) butter, or 2 spoons olive oil
  • salt and pepper


Prepare a stiff dough from 1 ½ glasses of flour and 2 eggs. Roll it out thin and cut into squares, making about 35 pieces. Put a little stuffing on each square and first fold it into a triangular pirozhok * then seal the ends and fry in ½ glass of melted butter or olive oil.

For meat stuffing: Finely chop 1 medium onion, fry in 1 spoon butter, and add finely chopped raw or cooked beef or veal. Add salt and pepper and again fry slightly. A hard-boiled egg may be added.

For mushroom stuffing: Finely chop lb dried mushrooms that have been boiled in bouillon. Fry in 1 spoon butter together with a finely chopped onion. Add salt.

Since the ushki, or dumplings, are served with mushroom soup, you will need nearly of mushrooms in all; use lb for the ushki and add the remaining mushrooms, shredded, to the soup.

* These triangular pastries were shaped to resemble an ear (ukho), from which the name ushki derives.