Uszka (Stuffed Dough Pockets) Recipe
Ingredients
- Butter 2 tb
- Eggs, beaten 2
- Mushrooms, chopped 1 lb
- Onion, chopped 1
- Pepper 1/4 ts
- Salt 1 ts
- Sifted flour 2 c
- Water 1/3 c
Directions
- Sift the flour and 1/2 teaspoon of the salt into a bowl. Combine the
- eggs and water and add, mixing well. Knead until smooth, cover and
- set aside while preparing filling. Melt the butter in a skillet. Add
- the onions, mushrooms, pepper and remaining salt. Saute for 10
- minutes, stirring frequently. Cook over high heat for 1 minute to
- evaporate any remaining liquid. Cool for 15 minutes. Roll out the
- dough 1/8 inch thick on a lightly floured surface. Cut into 3-inch
- squares. Place a tablespoon of the mushroom mixture in the center and fold over the dough, sealing the edges carefully. Cook in boiling,
- salted water for 12 minutes. Drain well. If desired, after the uszka
- are boiled, they may be fried in butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 6 servings | |
| Calories 204 | |
| Calories from Fat 44 | 22% |
| Total Fat 5.01g | 6% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 427mg | 18% |
| Potassium 90mg | 3% |
| Total Carbs 33.55g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.92g | 1% |
| Protein 5.55g | 9% |
