uszka (stuffed dough pockets)

6 Servings
2 cups Sifted flour
1 teaspoon Salt
Eggs, beaten
⅓ cup Water
2 tablespoons Butter
Onion, chopped
1 pounds Mushrooms, chopped
¼ teaspoon Pepper

Sift the flour and ½ teaspoon of the salt into a bowl. Combine the eggs and water and add, mixing well. Knead until smooth, cover and set aside while preparing filling. Melt the butter in a skillet. Add the onions, mushrooms, pepper and remaining salt. Saute for 10 minutes, stirring frequently. Cook over high heat for 1 minute to evaporate any remaining liquid. Cool for 15 minutes. Roll out the dough ⅛ inch thick on a lightly floured surface. Cut into 3-inch squares. Place a tablespoon of the mushroom mixture in the center and fold over the dough, sealing the edges carefully. Cook in boiling, salted water for 12 minutes. Drain well. If desired, after the uszka are boiled, they may be fried in butter.

From The Cookie Lady's Files

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