Uszka

Dough: 250 g all-purpose flour; 140 ml hot water; 1 tbsp oil; plus the remaining ingredients listed for this component. Filling: 30 g dried porcini; 200 g fresh mushrooms, minced; 1 onion (100 g), minced; plus the remaining ingredients listed for this component. Soak porcini in hot water 30 minutes, then simmer 15 minutes, drain and mince. Knead dough ingredients and rest covered 30 minutes. Use a bowl deep enough for mushrooms to expand. Rinse grit away, discard tough stems and mince finely. Bring the dough together gradually, knead smooth and cover during its rest.

Cook onion in butter, add both mushrooms and cook until moisture evaporates. Stir in breadcrumbs, salt and pepper; cool. Use medium heat and scrape the pan; all loose mushroom liquid should evaporate before adding crumbs. The filling should hold a small mound, not leak liquid. Cool promptly before wrapping.

Roll dough thin and cut 4 cm squares. Add 1/2 tsp filling, fold diagonally, seal and bring side corners together to make little ears. Keep unused squares covered. Leave a clean rim and pinch the diagonal seam before joining the corners; avoid trapping air around the filling.

Serve: 1.5 L prepared clear beet borscht. Boil gently 3-5 minutes until dough is tender. Drain and serve in hot clear borscht. Add separately to a roomy pot and stir once gently. Start timing when the water returns to a gentle boil. Check a test wrapper has no raw flour line, then drain before adding to separately heated borscht.