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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Filling: Melt butter in a large skillet. Add the onion and saute until translucent, about 5 minutes. | 2. Add the chopped mushrooms and cook an additional 10 minutes, stirring from time to time, or until the liquid from the mushrooms has evaporated and the mixture starts to sizzle. | 3. Put the onion and mushroom mix in a large bowl. Add the breadcrumbs, parsley and the beaten egg. Season with salt and pepper, to taste. | 4. Mix everything together to form a firm paste. Allow the paste to cool slightly before filling the dumplings. The filling can be made 24 hrs ahead of time. | 5. Dough: Whisk together the egg, milk and salt. | 6. Stir in half of the flour until it is incorporated, then add the other half and continue to stir. | 7. After it comes together into a thick, sticky dough, place the dough on a floured surface and knead until it is smooth, supple and soft, but not sticky. Add additional flour, as necessary, to achieve this. | 8. Form the dough into a ball, wrap it in plastic wrap or place in bowl and cover with plastic. Let rest 15 minutes. | 9. Dumplings: Take half the dough and roll it out as thin as possible, about 1/8 in thick, Cut the dough into 1 1/2 or 2 inch squares. Place a small amount of filling into the middle of the square. | 10. Brush a bit of the beaten egg along the edges and fold the dough over to form a triangle, Seal well. Place on the work surface with the top pointing away from you and fold the two side point together, pressing to seal. | 11. Heat salted water in a large pot to a boil. Add the dumplings, let them rise and cook for 3 to 4 minutes longer. (Give them a stir if they are sticking to the bottom),. | 12. Drain. Place a few pockets in each soup bowl and fill with hot borscht or broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	4	ounces	chopped	38.5553	7.6997	2.5401	0.5557
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
breadcrumb	4	tablespoons		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
egg	1		beaten	71.5	0.36	6.28	4.755
salt pepper				-	-	-	-
egg	1			71.5	0.36	6.28	4.755
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
salt	1/8	teaspoon		-	-	-	-
purpose flour	1	cup		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.