Ausiukai (small mushroom dumplings)

Instructions

1. Mix the flour, salt and egg, then gradually add the lukewarm water and oil until you get a smooth, firm dough.
2. Let the dough rest for 30 minutes, covered with a cloth.
3. Finely chop the mushrooms and onions, then cook them in butter for 10 minutes until the water has evaporated.
4. Chop the dill and mix it into the filling, then season with salt and pepper.
5. Roll the dough out thinly and cut out rounds about 6 cm across.
6. Place a small spoonful of filling in the centre, fold into a half-moon and pinch the edges into an ear shape.
7. Cook the ausiukai in a large pot of boiling salted water for 5 to 7 minutes, until they float to the surface.
8. Drain and serve with melted butter or sour cream.