This mushroom filled version of those dainty little dumplings are the classic accompaniment to the clear beetroot barszcz served on Christmas Eve.
Sift one cup of flour onto a bread board and mix well in the center. Break one egg into the well, sprinkle with 1 tsp. salt and mix into a dough, adding only as much water as needed (several tablespoons) to bind the ingredients. Knead the dough until it is elastic and glossy, then roll it out thin on a floured board.
Cut the dough into 1 1/2 inch squares. Place a little filling slightly off center, fold in half to form a triangle,and pinch the edges together. ( HintL dip your fingers in egg -white to ensure a perfect seal). Gently pull the two lower corners of the triangle together to join them by pinching. (The uszka should now look like a tiara) Cook in boiling salted water 2-4 minutes beyond the time they start to float. Remove with a spoon and drain off water. Serve in clear beetroot soup or broth.
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