Mushroom Pockets for Barszcz

Name: Mushroom Pockets for Barszcz
Cuisine: Polish
Ingredients: 1 egg for sealing, beaten with 1 tablespoon water; 1 egg for sealing, beaten with 1 tablespoon water; ⅛ teaspoon salt; 1 cup flour; 1 egg; ⅓ cup milk; salt and pepper; salt and pepper; 4 ounces mushrooms, finely chopped 2 tablespoons butter; 4 ounces mushrooms, finely chopped 2 tablespoons butter; 4 tablespoons fresh breadcrumbs; 1 small onion, finely chopped; 1 large beaten egg; 2 tablespoons parsley, finely chopped

Uszka do Barszczu

Preparation info

20 to 24
Pockets

Difficulty
Easy

Appears in

Polish Classic Recipes

By Laura Zeranski and Peter Zeranski

Published 2011

About

These little bites of goodness are an important part of a traditional Christmas Eve menu. They are best served with Classic Beet Soup. Italians have their little tortellini and Poles have Uszka. Both are quite similar in size and shape.

Ingredients

Filling

4 ounces mushrooms, finely chopped 2 tablespoons butter
1

Europe
Poland
Soup
Vegetarian

Method

Filling

Melt butter in a large skillet. Add the onion and sauté until translucent, about 5 minutes.

Add the chopped mushrooms to the onions and cook an additional 10 minutes, or until the liquid has evaporated and the mixture sta