For Dough

• 1½ glasses (½ lb) flour
• 2 eggs
• ½ glass melted butter or fast day oil

For the meat stuffing

• 1¾ lb beef or veal
• ⅛ lb butter
• 1 onion
• salt and pepper
• (1 hard-boiled egg)

For the Mushroom Stuffing

• ⅛ lb dried mushrooms
• 1 onion
• 1 spoon (⅛ lb) butter, or 2 spoons olive oil
• salt and pepper

Prepare a stiff dough from 1 ½ glasses of flour and 2 eggs. Roll it out thin and cut into squares, making about 35 pieces. Put a little stuffing on each square and first fold it into a triangular pirozhok * then seal the ends and fry in ½ glass of melted butter or olive oil.

For meat stuffing: Finely chop 1 medium onion, fry in 1 spoon butter, and add finely chopped raw or cooked beef or veal. Add salt and pepper and again fry slightly. A hard-boiled egg may be added.

For mushroom stuffing: Finely chop ⅛ lb dried mushrooms that have been boiled in bouillon. Fry in 1 spoon butter together with a finely chopped onion. Add salt.

Since the ushki, or dumplings, are served with mushroom soup, you will need nearly ⅜ of mushrooms in all; use ⅛ lb for the ushki and add the remaining mushrooms, shredded, to the soup.