Mushroom Dumplings {Uszka z Grzybami}

To make dumpling: if using wild mushrooms from preparing beet broth, just place cooked mushrooms in a food processor along with vegetables (carrots, parsnips, celery root) and blend until they're chopped, but not blended into paste.

If you're preparing dumplings without making beet broth, soak mushrooms overnight (or for at least 4 hours) in 2½ cups of water, then boil in the same water for about 20 minutes. Drain and set aside to cool. Once cooled off, place in a food processor and blend until finely chopped but not blended into paste. Wash baby portobellos and finely chop (or place in a food processor).

In a medium skillet, heat butter, add minced onion and portobellos, sprinkle with salt. Sauté until cooked and most of liquid has cooked off. Add chopped wild mushrooms and heat through until all liquid has cooked off. Taste. Add salt and pepper to taste. Set aside to cool.

Prepare dough by combining flour, egg, water, and salt, and kneading on a floured surface until smooth dough forms.

Fill a large pot with water, add about 1 teaspoon of salt and a splash of oil and start heating.

In batches, roll out dough to about ⅛ of an inch / 3 millimeters thickness.

With a small glass (about 2 inches / 5 centimeters in diameter), cut out circles. Fill each circle with about a ½ teaspoon of mushroom filling. Close each dumpling and press edges with a fork to seal.

Once sealed, gently stretch dumpling longways, wrap around one finger and pinch the two pointy ends together to form a round dumpling - see photos above.

After dropping into boiling water (in batches of about 20-30), stir gently off the bottom to prevent sticking. Turn heat down to low; water should only be slightly simmering (not rolling boil). When all dumplings float to the top, they are done. Remove from pot and place on a large surface to cool (without touching), or serve right away.