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Uszka z Grzybami
Polish Mushroom Pockets
Filling:
1/2 C (4 oz.) mushrooms, cleaned & chopped
1/2 C water
1 medium onion, diced
2 TBS butter
1 slice white bread (soaked in water & squeezed)
2 TBS breadcrumbs
Salt & black pepper to taste
1/2 tsp. salt
1/2 C cold water
1 egg
1-1/2 C flour, sifted
Filling: Clean and chop the mushrooms. Melt one tablespoon of butter in a skillet; sauté mushrooms until softened. Fry onions in butter until they are golden. Remove mushrooms and onion to a bowl; mash together with soaked bread slice. Add breadcrumbs, and salt and black pepper to taste.
Dough: In a bowl, combine flour with salt and egg; mix in the water. Knead into elastic, shiny dough (if needed, add more water or flour until the dough rolls easily). Roll out dough as thin as possible without tearing. Cut into 2" squares. Add one teaspoon of filling in center. Fold diagonally to form a triangle. Seal the edges with fingers. Lift the two long corners of the triangle upward, and then seal them together by pinching between fingers.
Cook the pockets in a large pot of boiling water until dough is tender, about ten to twenty minutes. Remove from water with a slotted spoon. Add pockets to soup of choice, and serve at once.
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