Place the dried mushrooms in a vessel and pour boiling water over them. Adjust the amount of water so that there is a few centimeters of water above the contents of the vessel. Leave for about 30 minutes. Then cook the mushrooms until soft (in the same water), for about 10-15 minutes.

Drain the mushrooms and chop them very finely (the finer the filling, the easier it is to shape the uszka). Peel and finely chop the onion. Heat half of the oil in a pan. After a moment, add the onion and fry over low heat for a few minutes, stirring occasionally. Then add the mushrooms. Fry again for a few minutes, stirring occasionally. Increase the heat at the end to brown the onion and mushrooms slightly. Remove from the heat. Season to taste with salt and pepper (season quite strongly so that the uszka have the right flavor). Mix thoroughly and set aside.

Boil about 50-100 ml of water and let it stand for 2 minutes. In a bowl, place the flour and the rest of the oil. Gradually add hot water - add the water slowly (1 tablespoon at a time), so as not to add too much and to prevent the dough from becoming too sticky. First, mix and knead the dough with a spoon, and then by hand until it is smooth and elastic. Cover the bowl with the ready dough with a cloth and set aside for 10-20 minutes. After the indicated time, take the dough out onto a lightly floured surface. Roll out the dough thinly (about 1-2 mm thick). Cut out small circles from the dough, e.g., with a champagne glass.

Put a portion of the filling in the center of each circle and shape the uszka– fold in half (slightly stretching the dough), pinch the sides and connect, and then press the opposite corners together. To better adhere the dough, you can moisten the joining places with a small amount of water.

FREEZING– If you want to freeze the uszka to eat them on another day, immediately after shaping them, arrange them on a lightly floured board, leaving a small gap between each piece so they don't stick together. Then place the board with the uszka in the freezer for about 1 hour. After the indicated time, you can transfer the uszka to a bag or container and place them back in the freezer.

Cook the uszka (immediately after preparing or frozen) in small batches: in a pot, bring lightly salted water to a boil. Adjust the amount of water so that there is about 5 times more than the batch of uszka being cooked. Add the uszka to the boiling water and cook for about 1 minute after they float to the surface. Then remove them with a slotted spoon.

Eat immediately after preparation or reheated after cooling.