Uszka do Barszczu (Mushroom Dumplings for Borscht)

This is my Polish grandmother’s recipe for mushroom dumplings, which she has always insisted must be served with borscht.

Step: 1

Place dried mushrooms in a small saucepan and cover with hot water; bring to a boil. Cook until tender, about 20 minutes. Drain and chop into small pieces.

Step: 2

Melt butter in a saucepan over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in mushrooms; continue cooking until onion is soft, about 5 minutes. Season with salt and black pepper. Add breadcrumbs if filling seems too wet.

Step: 3

Combine flour, hot milk, and egg yolk in a large bowl, stirring quickly with a fork until a soft and smooth dough forms.

Step: 4

Roll dough out on a lightly-floured surface. Cut into 1 1/2-inch squares. Place a teaspoon of filling in the center of each square. Fold the dough over the filling to form a triangle and pinch edges to seal. Bring the bottom corners together and pinch together.

Step: 5

Bring a large pot of lightly salted water to a boil. Cook dumplings in batches until they float to the surface of the water, about 10 minutes. Transfer to a serving plate with a slotted spoon.

Per Serving: 439 calories; protein 13.6g; carbohydrates 84.8g; fat 4.6g; cholesterol 28.5mg; sodium 70.2mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do more often .