Uszka - Polish Dumplings with Mushroom Filling

The Polish call them uszka, the Russians ushki; these are tiny dumplings.  They're offered as an accompaniment to borscht or clear soup or served on their own.  Dumplings can be a main meal, a snack or....a vodka chaser!

• 3/4 cup all-purpose flour
• Salt and pepper
• 2 tablespoon finely chopped fresh tarragon
• 1 egg yolk

Filling

• 1 slice white bread
• 1 1/2 tablespoons butter
• 1 small shallot, peeled and finely chopped
• 2 1/2 ounces mushrooms, washed and finely chopped
• 1 egg white, lightly beaten

Make the dough by placing the flour in a bowl and adding salt and pepper to taste, the tarragon, egg yolk, and 2 - 3 tablespoons water or more to mix it all to a dough.

Knead the dough on a floured board, then roll it out to approximately 1/2 inch thick, and cut it into 2-inch squares.

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Reprinted with permission from ©The Eastern and Central European Kitchen: Contemporary and Classic Recipes, by Silvena Rowe, published by Interlink Books.  click for review         

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