220 Meat or mushroom dumplings

Ushki i pel’meni s mjasnym ili gribnym farshem

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


For Dough

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


    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.