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Polish Mushroom Dumplings

I admit this is an adaptation, as the tradional Uszka or "little ears" are made from a rolled out dough that is wrapped around a mushroom filling and then simmered in soup.

Instructions:-
In a deep frypan (with a tight fitting lid), combine and bring to a boil
2 (10-ounce) cans golden mushroom soup
1 soup can water

Prepare regular Dumplings as in previous recipe, then stir in
2/3 cup chopped, cooked mushrooms

Drop from a teaspoon into hot soup. Cover tightly and simmer for 15 to 18 minutes without lifting lid.

Serve immediately in soup bowls as an appetizer or snack.
Makes 20 to 24 dumplings.