Back to My Recipes PageThis 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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