Polish 'Little Ears' Dumplings (Uszka)

Make the Dried Mushroom Filling

1. Gather the ingredients.

2. Carefully lift the mushrooms from the soaking liquid so as not to disturb the grit at the bottom of the bowl, squeezing the liquid from the mushrooms as you go. Save this liquid for beet soup or another purpose. Chop mushrooms very finely by hand or in a food processor and set aside.

3. Heat butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes.
   

4. Add chopped mushrooms to onions and cook until liquid has evaporated and mixture begins to sizzle, about 10 minutes.
   

5. Transfer onion-mushroom mixture to a large bowl and add the beaten egg, parsley, and breadcrumbs. Season to taste with salt and pepper and mix together, forming a firm paste. If the mixture seems too coarse and doesn't hold together, pulse it in a food processor. Set aside and let cool completely while you make the dough. The mushroom filling will keep, refrigerated, for up to 24 hours.

Make the Uszka Dough

1. Gather the ingredients.

2. Place the all-purpose flour in a stand mixer or large bowl. Blend in the beaten egg, salt, and 1/4 cup water.

3. Mix until a dough forms, adding additional water if necessary. Knead dough until smooth, about 10 minutes. Cover with plastic wrap, and let rest 20 minutes.

4. Put a large pot of broth or salted water on to boil. Cut the dough in half. On a lightly floured surface, roll out half the dough into a thin square or rectangle, about 10 x 14 inches. Cut into 2-inch squares. (Note: Alternatively, the dough can be cut into small circles and folded as for pierogi.)

5. Place a teaspoon of the mushroom filling or the filling of choice on each square. Moisten the edges of the dough with water and fold in half to form a triangle, pressing out any air.

6. Dab one of the points with water and lap the other point over and press them together. It will look a little like a tricornered hat. Repeat rolling and filling with remaining dough.
   

7. Drop uszka into boiling broth or water and cook 10 minutes or until tender when tested.