Gluten-free ears for borscht and salty pies

1. We will start preparing the filling so that it has time to cool down. Finely chop the onion and fry it in butter. Add sliced mushrooms and season with salt and pepper. Let it cool down.
2. Prepare a soft dough from the ingredients for the dough. Roll out thin dough on a floured board and cut out pies, ears. Cut out the ears using a smaller pie mold, fill with the cooled filling and roll into the shape of the ears. We cut out the pirogues with a pirogue mold, fill them with the filling and close them.
3. Cook in boiling water until they float to the surface. After rinsing, boil them for another 2 minutes and take them out.

A good tip:
We can prepare the filling according to taste: meat, cabbage, mushroom...

Good tip 2:
We use the ears in Polish borscht, and we serve the pies with fried onions, topped with sour cream.

Good tip 3:
We prepared ears and pierogi from the same dough. We got 15 small pieces and 4 larger pies. Those who want can prepare the ears and pies separately. Then the batch of pies will be 15 pieces and ears 25 pieces.