- start by preparing the filling - rehydrate the dried mushroom, chop them roughly - clean and chop the fresh mushrooms, onion and leeks - sauté all until softened - transfer to a food processor and blend until lightly chunky paste - prepare the dough
- mix egg and oil, add it to the flour - using your hands start working the dough, add water as needed - knead the dough until very smooth - rest 30 min - roll thin, cut out circles, add tsp of filling, fold and seal - cook in batches in boiling, salted water - enjoy
- with Red Borscht - sauté with butter - lightly pan fried - with a side salad - topped with mushroom sauce