“Dumplings have a very deep, deep meaning to us.”
Voloshyna said she hasn’t been back to Ukraine since pre-pandemic days and longs to visit. She realized, however, that she can be more useful stateside, continuing to support Ukraine through cooking.
Selections from Anna Voloshyna's spread, including dark rye bread from Royal Market & Bakery, left, along with a semi-soft cheese spread and a pickle platter. Voloshyna’s spin on the filling used dried porcini and fresh cremini mushrooms, sauteed with minced onions and marjoram in the oil of Ukraine’s national flower — the sunflower — then blended with a bit of sour cream.
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