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Uszka (Stuffed Dough Pockets)

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      Title: USZKA (STUFFED DOUGH POCKETS)
 Categories: Poland, Bread/rolls
      Yield: 6 Servings
 
      2 c  Sifted flour
      1 ts Salt
      2    Eggs, beaten
    1/3 c  Water
      2 tb Butter
      1    Onion, chopped
      1 lb Mushrooms, chopped
    1/4 ts Pepper
 
  Sift the flour and 1/2 teaspoon of the salt into a bowl. Combine the
  eggs and water and add, mixing well. Knead until smooth, cover and
  set aside while preparing filling. Melt the butter in a skillet. Add
  the onions, mushrooms, pepper and remaining salt. Saute for 10
  minutes, stirring frequently. Cook over high heat for 1 minute to
  evaporate any remaining liquid. Cool for 15 minutes. Roll out the
  dough 1/8 inch thick on a lightly floured surface. Cut into 3-inch
  squares. Place a tablespoon of the mushroom mixture in the center and
  fold over the dough, sealing the edges carefully. Cook in boiling,
  salted water for 12 minutes. Drain well. If desired, after the uszka
  are boiled, they may be fried in butter.
  
  From The Cookie Lady's Files
 
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