Uszka z grzybami

Step 1: Soak 1 ⅜ oz dried ceps (porcini) or mixed forest mushrooms in 1 ¼ cups hot water for 1 hour, then simmer in the same water for 20 minutes until tender. Lift them out, keeping the liquid for barszcz, and chop very finely.

Step 2: Fry 1 onion in ⅞ oz butter over a medium heat for 8 minutes until soft and golden. Add the mushrooms and fry for 3 minutes more, then stir in 2 tbsp dry breadcrumbs, ½ tsp salt and ½ tsp black pepper. Cool. The filling should be moist but hold together.

Step 3: Mix 9 oz plain flour, 1 egg, 1 pinch salt and enough ½ cup warm water to make a smooth, soft, elastic dough. Knead for 5 minutes, cover and rest for 20 minutes.

Step 4: Roll the dough very thin, about 1 mm, and cut into 4 cm squares. Put ¼ teaspoon of filling on each, fold into a triangle and press the edges tight, then bring the two long corners together and pinch to make a little ear. A common mistake is overfilling: they burst while boiling.

Step 5: Boil in plenty of salted water in batches for 3–4 minutes after they float to the surface; a cut dumpling should show tender, cooked dough. Lift out with a slotted spoon.

Step 6: Serve in hot clear barszcz, or freeze raw on a tray and cook from frozen for 6 minutes.