Polish Dumplings with Filling

Step 1

In a large bowl, mix 2 cups flour and 1/2 tsp salt. Gradually add 3/4 cup water, stirring until a shaggy dough forms. Knead on a floured surface for 2-3 minutes until smooth. Cover with a towel and set aside.

Step 2

Finely chop the 8 oz mushrooms and 1 medium onion. In a skillet, melt 1 tbsp butter over medium heat. Add the onion and cook until soft, about 3 minutes. Add mushrooms and cook until browned and liquid evaporates, about 5 minutes. Season with remaining 1/2 tsp salt. Let cool slightly.

Step 3

On a floured surface, roll the dough to 1/8-inch thickness. Cut into 3-inch circles using a glass or cutter. Place 1 tsp of filling in the center of each circle. Fold over and press edges firmly to seal.

Step 4

Bring a large pot of salted water to a boil. Drop in the dumplings in batches, without crowding. Cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.

Step 5

Melt the remaining 1 tbsp butter in a small pan over medium heat until golden, about 2 minutes. Drizzle over the dumplings and serve warm.