Christmas dumplings: A timeless holiday tradition

Christmas Eve dumplings are a staple on the holiday table, enjoying unwavering popularity for generations. These small dumplings, filled with aromatic mushroom stuffing and served with hot borscht, create an unparalleled flavor combination. Their preparation is about taste and family tradition, which gives the holidays a special character.

You can encounter various versions of this holiday classic in different corners—from traditional dumplings with mushrooms to those stuffed with cabbage and even sweet versions with poppy seeds. Each region adds its traditional twist to the recipe, creating countless variations of this unique dish.

Preparation begins with gathering the right ingredients. The basic dough requires simple ingredients: wheat flour, eggs, and water, which, when combined in the right proportions, create an elastic and delicate dough. Dried forest mushrooms—such as porcini or bay boletes—are essential for the filling, providing the dumplings with an invaluable aroma and deep flavor. Additionally, you'll need onion, butter, and salt and pepper for seasoning.

Consider adding a few ingredients to enhance the dish's flavor. A pinch of marjoram or some breadcrumbs in the filling can make it easier to shape and even more aromatic. For those who like to experiment, alternatives such as cabbage filling or a sweet poppy seed filling can be an interesting variation for the holiday dinner.

How do you make dough for dumplings? You'll need 2.2 lbs of type 550 wheat flour, 2 cups of hot water, one tablespoon of butter, and one teaspoon of salt. First, sift the flour into a large bowl and mix it with the salt. Heat the water until it's hot but not boiling, and gradually add it to the flour, mixing everything with a wooden spoon. Melt the butter, add it to the dough, and mix until the ingredients are combined. When the dough cools, transfer it to a pastry board and knead until it becomes smooth and elastic. Cover the dough with a cloth and rest for about 15 minutes.

For the traditional mushroom filling, you'll need about 12 oz of dried mushrooms, one medium-sized onion, and a bit of butter for frying. First, soak the dried mushrooms in warm water for 2 hours until they soften, then chop them finely. Chop the onion into small pieces and sauté it in butter. Add the mushrooms to the sautéed onion and cook over low heat until the liquid evaporates. Season the mixture with salt, pepper, and a bit of marjoram to taste. You can also add a bit of breadcrumbs to the filling.

Shaping dumplings requires some precision, but the result is undoubtedly worthwhile. How do you make dumplings? Roll the dough into a thin sheet and use a small glass or a special mold to cut out small circles about 1.5 inches in diameter. Place a teaspoon of the prepared filling on each circle, then fold the dough in half to form a half-moon shape.

To prevent the dumplings from falling apart during cooking, thoroughly seal the edges of the dough, ensuring no gaps are left. Connect the opposite corners of each dumpling to create the characteristic shape. Drop the prepared dumplings into boiling salted water. Once they float to the surface, they're ready—this usually takes 3 to 5 minutes. Gently remove them with a slotted spoon, drain, and serve while still hot. These dumplings will make an excellent addition to Christmas Eve borscht.