Kołduny

Make the dough: Mixing together flour, water, eggs and salt together in a bowl until a dough forms then kneed for a few minutes on a floured surface until the dough is smooth and elastic. Set aside.

Make the filling: In a frying pan cook together the onions and mushrooms for 5-7 minutes until all the water has cooked out and they start to stick to the bottom of the pan. Add the seasoning and cool completely. Once cooled, mixed in the ground chicken (raw) and set aside.

Make the dumplings: Roll out the dough into a large thin sheet (about .5 cm or the height of a coin) then using the bottom of a clean glass of a 8 cm circle cutter, cut as many circles as you possibly can, remove extra dough and set aside to roll again after. 

Fill the dumplings: In the middle of each circle of dough place a small amount of the filling (about the size of a cherry), wet one edge of the circle, then fold over the dough until a half moon is formed and seal your desired way (crimping, folding, or pressing closed with a fork). Repeat until all the dumplings have been filled and sealed. 

You can re-roll the scrap dough 2-3 times to get more dumplings.

If freezing, freeze at this point on a large sheet for 30 minutes then place in a container for long term storage. Cooking them from freezer is exactly the same as fresh.

If cooking right away, bring a pot of water to boil and then place 10-12 dumplings in a time so they do not stick to each other. Stir so they do  not stick to the bottom of the pot and once the boil to the top of the water, let cook for another 2-3 minutes then remove and add to your broth.