Vushka (Little Ear Dumplings) is a traditional Russian recipe for a classic boiled dumpling with a vegetarian mushroom filling. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Little Ear Dumplings (Vushka).
Sift together the flour and salt into a bowl. Form a well in the centre then add the milk, egg yolk and oil. Mix together to blend thoroughly then set aside to rest for 5 minutes. After this time bring the mixture together to form a dough with your hands then knead for about 6 minutes before forming the dough into a ball. Cover with a damp cloth then set aside for 15 minutes.
After this time turn the dough out onto a floured work surface then take 1/3 of the dough and roll out before shaping into a rectangle about 3mm thick. Turn the dough then roll from the centre so that 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 3cm squares. Place a teaspoon of mushroom filling in the centre for each square then 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.
Transfer the finished yushka to a floured baking tray lined with tea towels. Use up any scraps to make more vushka. Bring 2l water to a rapid boil then drop in 10 or 12 vushka. Stir once with a wooden spoon then, when the vushka float to the top allow to cook for 1 minute more then remove with a slotted spoon to a colander. Drain and cool on a lightly-oiled plate then repeat the cooking process until all the vushka are done.
Vushka may be frozen and re-heated in boiling water before serving.
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