Gluten Free Mini Dumplings with Wild Mushrooms (Uszka)

Instructions

1. Soak the mushrooms in water for an hour until they soften a little. Then rinse the mushrooms and cook over medium heat for at least half an hour until softened.  Drain cooked mushrooms and put aside to cool it. ( Keep the water from cooking mushrooms, you can later use it to prepare Christmas soup)
2. Make the Mushroom filling: Finely chop the cooked mushrooms and onions. Melt the butter in a pan and sauté the onion until golden brown. Add the mushrooms, pinch of salt, pinch of black pepper, dried celery and cook for a few minutes.  Cool the mushrooms and then mix with the rice until well combined. Add more salt and pepper to taste. (I like when the taste is slightly peppery)
3. Make the dough: In a medium bowl mix together all dried ingredients with 190 - 200 ml of warm water and olive oil. Knead the dough until firm and elastic. If necessary add more water. 
4.  Assemble the dumplings: Place the dough in a bowl and cover with a kitchen towel to keep it moist and elastic. Roll out about a third of the dough to 1-2 mm thick. * Use an overturned glass or cookie cutter to cut dough into  5-6 cm circles.  Shape the dumpling one at a time. Top the first dough circle with a ⅓ teaspoon of filling, slightly off center. Fold the dough circle in half over the filling and press together, crimping to seal. (Go over the edge twice to make sure everything is sealed completely) Then  join both ends together. Place shaped dumplings on a wooden plank  dusted with buckwheat flour and cover with a kitchen towel. 
5.  Cook the dumplings: Bring a large pot of salted water to a boil over high heat. Drop 10 dumplings in boiling water and stir gently with a wooden spoon. Allow the water to come back to a boil, then reduce heat to a simmer. When the dumplings rise to the surface, cook for another 6 minutes. Then fish them out with a slotted spoon and place on a clean plate, covered with melted ghee butter.