Until restaurants with different kinds of dumplings appeared in Poland, dumplings for dinner were a feast at my home. I remember when I made dumplings with Mum and put them in rows of ten. For our big family we made a huge amount of these goodies. Now I most often make dumplings with meat and vegetables using the ingredients from broth. I serve them boiled with a browned onion or fried until golden.

The dough is the secret of home-made dumplings. Every housewife has her secret recipe which she uses to make soft and resilient dough. You can prepare the stuffing with everything. Today I have a recipe for dumplings with oyster mushrooms.

Ingredients:
Dough
0.5 kg of flour + flour for sprinkling a pastry board
½ teaspoon of salt
60ml oil
200ml of hot water

Boil the water and leave for 5-10 minutes. Put the flour and salt on the pastry board. Make a dimple, pour on oil and water and knead into a soft, smooth and resilient dough.

Stuffing:
250g of oyster mushrooms
1 onion
2 cloves of garlic
4 tablespoons of minced parsley
8 dried tomatoes
10 walnuts
2 teaspoons of balsamic vinegar
1 tablespoon of butter
salt and pepper

Dice the onion and Garlic and fry in butter. Clean and dry the oyster mushrooms and then dice them. Add them along with the balsamic vinegar to the onion, and fry for 10 minutes on a medium heat. Dice the tomatoes and mince the walnuts. Add them to the mushrooms, mix them in and spice them up with salt and pepper. Remove from the heat, add the minced parsley and mix it in.

Sprinkle the pastry board with the flour. Roll the dough out so it is thin and flat. Cut rings from the pastry with a glass. Put a tablespoon of the stuffing on the centre of each ring. Glue each dumpling together and with your fingers to make "a furbelow" (a series of little notches along the edge). Boil in salty water for 8 minutes. Serve with the browned onion.

Enjoy your meal!