Uszka

Recipe Information

Ingredients

• 2 tablespoons unsalted butter

• 1 onion, chopped

• 2 eggs, divided

• 4 ounces sliced mushrooms

• 4 tablespoons bread crumbs

• 2 tablespoons fresh parsley, chopped

• Pinch of salt and black pepper

• 1/3 cup skim milk

• 1/8 teaspoon salt

• 1 cup all-purpose flour

Directions

• Melt the butter in a skillet over medium heat and cook onions for 5 minutes or until clear. Add the mushrooms and sauté for 10 minutes, stirring occasionally.

• Meanwhile, beat one egg in a large bowl, then add the bread crumbs, parsley, salt, and pepper. Add the onion and mushroom mixture to make a firm paste. Set this filling aside.

• In a separate bowl, beat the other egg and add the milk and salt. Slowly add flour, stirring continuously to form a thick, sticky dough.

• On a floured surface, knead the dough until it is smooth, soft, and moldable. If the dough is still sticky, add small amounts of flour as needed. Roll the dough into a ball, wrap in plastic wrap, and let it sit for 15 minutes.

• Roll out the dough into a thin 1/8-inch slab and cut into 2-inch squares. Place a teaspoon of the onion and mushroom filling onto the center of each square. Brush beaten egg on the edges of each dough square and fold, forming a triangle. Seal by pressing the dough edges.

• Bring some water to a boil in a large pot. Cook the dumplings for 4 minutes, stirring frequently to prevent dumplings from sticking together. Drain and serve.

Nutrition (per serving)

• Calories: 233 cal

• Total fat: 6g

• Saturated fat: 3g

• Monounsaturated fat: 2g

• Cholesterol: 101mg

• Sodium: 215mg

• Potassium: 232mg

• Carbohydrate: 28g

• Fiber: 2g

• Protein: 9g