Vushka

Ingredients

• Dough: 300 g (2½ cups) flour, 160 ml (⅔ cup) water, 1 tbsp oil, ½ tsp salt
• 50 g (2 oz) dried porcini, soaked and finely chopped
• 1 onion, finely chopped
• 2 tbsp sunflower oil
• 2 tbsp breadcrumbs
• Salt and pepper

Method

1. Knead the dough and rest 30 minutes.
2. Fry the onion and mushrooms in the oil, add breadcrumbs and season. Cool.
3. Roll the dough thin, cut 5 cm (2 inch) squares, put a little filling on each, fold into triangles and pinch two corners together into “little ears.”
4. Boil 3 minutes after they float. Serve in borscht.

Tip. Use the mushroom soaking water in the borscht for a deeper taste.