Uszka Do Barszczu (Mushroom Dumplings For Borscht)

• Filling:
• 3 1/2 ounces dried wild mushrooms
• 2 tablespoons butter
• 1 large onion, chopped
• salt and ground black pepper to taste
• 2 tablespoons bread crumbs, or as needed (optional)
• Dough:
• 8 cups all-purpose flour
• 1 cup hot milk
• 1 egg yolk

1. Place dried mushrooms in a small saucepan and cover with hot water; bring to a boil. Cook until tender, about 20 minutes. Drain and chop into small pieces.
2. Melt butter in a saucepan over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in mushrooms; continue cooking until onion is soft, about 5 minutes. Season with salt and black pepper. Add breadcrumbs if filling seems too wet.
3. Combine flour, hot milk, and egg yolk in a large bowl, stirring quickly with a fork until a soft and smooth dough forms.
4. Roll dough out on a lightly-floured surface. Cut into 1 1/2-inch squares. Place a teaspoon of filling in the center of each square. Fold the dough over the filling to form a triangle and pinch edges to seal. Bring the bottom corners together and pinch together.
5. Bring a large pot of lightly salted water to a boil. Cook dumplings in batches until they float to the surface of the water, about 10 minutes. Transfer to a serving plate with a slotted spoon.

filling, mushrooms, butter, onion, salt, bread crumbs, flour, hot milk, egg yolk

Taken from www.allrecipes.com/recipe/246578/uszka-do-barszczu-mushroom-dumplings-for-borscht/ (may not work)