Polish Dumplings with Filling

Ingredients

• 2 cups all-purpose flour
• ¾ cup water
• 8 oz mushrooms
• 1 medium onion
• 2 tbsp butter
• 1 tsp salt

Instructions

1. 1

   In a large bowl, mix 2 cups flour and 1/2 tsp salt. Gradually add 3/4 cup water, stirring until a shaggy dough forms. Knead on a floured surface for 2-3 minutes until smooth. Cover with a towel and set aside.

2. 2

   Finely chop the 8 oz mushrooms and 1 medium onion. In a skillet, melt 1 tbsp butter over medium heat. Add the onion and cook until soft, about 3 minutes. Add mushrooms and cook until browned and liquid evaporates, about 5 minutes. Season with remaining 1/2 tsp salt. Let cool slightly.

3. 3

   On a floured surface, roll the dough to 1/8-inch thickness. Cut into 3-inch circles using a glass or cutter. Place 1 tsp of filling in the center of each circle. Fold over and press edges firmly to seal.

4. 4

   Bring a large pot of salted water to a boil. Drop in the dumplings in batches, without crowding. Cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.

5. 5

   Melt the remaining 1 tbsp butter in a small pan over medium heat until golden, about 2 minutes. Drizzle over the dumplings and serve warm.

Tools you’ll need

• large bowl
• rolling pin
• skillet
• large pot
• slotted spoon
• 3-inch cookie cutter or glass

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