This is a recipe for Uszka, or little ears.
Uszka are mini pierogi that is filled with mushrooms. Uszka are served with Borsch.
Start by making a traditional pierogi dough.
The dough is simple. 2 1/2 to 3 cups of flour, 1 tsp salt, 1 egg, about 1/2 cup of water.
Put in a bowl and mix to a smooth dough. It will be rather moist. Let it rest for a half hour or so.
Cut off pieces and roll them on a well floured board to about 1/16 inch thick. Cut 4 to 5 cm squares.
Then fill the uszka with Mushroom Filling – 2 tablespoons butter, 1 finely chopped medium size onion, 1/2 kilogram chopped mushrooms, salt and pepper to taste
Add Uszka as a side dish for people to add what they want to their plate of borsch.