Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Unbleached all-purpose flour 1/2 c Evaporated milk; or
1 ts Salt 1/2 c Whole milk
1 lg Egg yolk 1 ts Oil or melted 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 recipe) 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
minute, 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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