These little dumplings are meant for borscht, but I like them in a clear broth, or even just by themselves. This recipe is from "Polish Classic Recipes" by Laura & Peter Zeranski, a fun book that updates the classics. Think tortellini when making these - these are not pierogi-sized dumplings. I would add a few rehydrated boletus (porcini), finely chopped, to the filling, for a richer taste. I saw these at the Polish deli - $10.99/lb - for that you can make this recipe several times!