USZKA — WILD MUSHROOM AND SAUERKRAUT ‘LITTLE EARS’

Time: 2 hours, plus soaking, resting and cooling time Makes: 4 servings

For the filling

10-20 dried mushrooms, chopped (about 150 g) 51/4 oz (150 g) sauerkraut, drained 1 bay leaf ¼ tsp (1 mL) allspice berries Splash of wine (red or white), optional 1 tbsp (15 mL) unsalted butter 2 small onions or 1 large one, finely chopped Salt and white pepper, to taste

For the dough

400 g (31/4 cups) all-purpose flour 2 egg yolks 2 tbsp (30 mL) unsalted butter, melted Pinch of salt 125-150 mL (1/2-2/3 cup) warm water Splash of canola oil

1. First make the filling. Rinse the dried mushrooms under cold water and soak them in boiling water for 2 hours, preferably, overnight.

2. Place the rehydrated mushrooms in a pan with about 2.5 cm (1 inch) of water over the top and cook over a medium heat for about 45 minutes. Add the sauerkraut, bay leaf and allspice and simmer for a further 45 minutes. Add a splash of wine if the mixture gets too dry at any time, but don’t overdo it — there should not be any surplus liquid near the end.

3. Meanwhile, make the dough. Place the flour, egg yolks, butter and salt in a large bowl. Add the warm water, a little at a time, and mix until the dough comes together.

4. Knead it for about 20 minutes until soft and smooth. Cover the bowl with a damp tea towel and leave to rest at room temperature for a further 20 minutes. (This step is not absolutely necessary but it does increase its elasticity, so is worth doing while your mushroom and sauerkraut mixture cooks.)

5. To finish the filling, melt the butter in a frying pan and fry the onion over a medium heat for about 5 minutes, or until golden.

6. Remove the bay leaf from the sauerkraut and mushroom pan and blend the filling to a rough paste in a food processor, then add it to the onion and fry for just 5 minutes, stirring together until combined.

7. Allow the filling to cool while you roll the dough out on a floured surface, as thin as you can get it.

8. To shape the uszka (‘little ears’), cut equal size squares out of the dough. Put 1/2 tsp (2.5 mL) of filling in the middle of each square and pull the edges together diagonally to close. Seal the edges to create a triangle. Pull the edges together that are the furthest apart from one another around your little finger.

9. Bring a pan of salted water to a boil, then reduce to a simmer. Drop the uszka gently into the water.

10. Once they float to the top, cook for a further 3 minutes before removing with a slotted spoon.

11. Serve in a bowl of borscht or clear vegetarian borscht (recipe at right).