Ears with mushrooms

Description

Mushroom ears are small dumplings with a characteristic "ear-like" shape: thin dough conceals aromatic, chopped wild mushrooms or champignons, giving them a distinctly forest, earthy, and umami flavor, with a delicate, soft dough structure contrasting with the fibrous filling. When cooked, they appear flat, light, and slightly translucent, often served in soups or on a plate with sauce as a decorative element. Nutritionally, they combine carbohydrates from the dough with a moderate amount of protein and fiber from the mushroom filling; mushrooms provide B vitamins, minerals (selenium, potassium), and antioxidants while being low in calories and fat, supporting the immune system and metabolism. Mushroom ears traditionally pair well with red borscht, light broths, herb butter, cream sauces, and as an accompaniment to festive dishes. They can be stored in the refrigerator for 1–2 days or frozen raw or previously thawed on trays in an airtight container; before serving, it is best to heat them gently by boiling or frying, without refreezing.