Uszka
Old Polish Traditions
dough Roll dough out thinly, cut into 4cm squares. The greater the skill of the cook, the smaller the uszka. Place some stuffing on, fold over diagonally, press firmly together. Throw into boiling salted water. They are ready when they come to the surface
6oz flour Knead. Should be stiffer than for noodles.
1 egg
pinch salt
farce
mushrooms     Fry
small onion chop finely
butter  
1 tablespoon breadcrumbs     Blend in, season
1 egg