Uszka (little ears)

Instructions

1. Rehydrate the dried mushrooms in lukewarm water for 30 minutes, then drain and finely chop them.
2. Sweat the chopped onion in the butter, add the mushrooms and cook for 8 minutes until the water has evaporated.
3. Mix the raw minced meat with the mushrooms and egg, season with salt, pepper and marjoram, then cook for 5 minutes and let cool.
4. Knead the flour, egg, water, oil and a pinch of salt until smooth, then let rest for 20 minutes covered.
5. Roll the dough very thin and cut out 6 cm circles. Place a small spoonful of filling in the center, fold into a half-moon, then bring the two points together to form an ear.
6. Poach the uszka for 5 minutes in the simmering broth and serve very hot in the broth.