Pierogi with Mushroom Filling
rec.food.cooking/Eric Sisko (2000)

This is an old family recipe. The recipe is for Pierogi. The title is actually: GRZBOWY BARSZCZ Z USZ KAMI which is translated into Ear Shaped Mushroom Dumplings

This is one of my all time favorites!!!!

Dough:
2 cups Flour
1 teaspoon salt (optional)
2 tablespoons Butter
1 egg
1/2 cup warm water

Sift flour and salt in bowl. Add butter, egg and water. Mix together and knead dough until smooth and sating. Divide dough and roll about 1/4-inch thick on floured board.

Filling: (USZKA)
1 box fresh mushrooms or canned (I would NEVER use canned! ick!)
2 small onions
4 tablespoons butter
1/4 cup bread crumbs
salt
pepper

Wash and cook (boil) mushrooms. Cool and put through food chopper or chop fine. Melt butter. Add finely chopped onions and saute. Add cooked, chopped mushrooms. Add crumbs, salt and pepper. Mix well; cool.

Cut dough into 3-inch squares (I find it works well to use a pizza cutter for this), Put filling in center of squares. Fold in half to form small triangles and pinch edges to seal. (I use the edge of a spoon to firmly pinch the edges together, they must be sealed firmly). Boil 5 minutes (I boiled them for 7-8 minutes) in salted water. Add to Barszcz just before serving (fry them in butter just before serving).

I believe that Traditionally Pierogi can be filled with just about anything, potatoes, cottage cheese, what ever you fancy....but the mushroom ones are particularly good!