Stem the mushrooms and coarsely chop them.

Saute the mushrooms with 2/3 cup cooked onions until water appears and then evaporates - about 30 minutes

Chop the fresh dill and separate the egg yolks while the mushrooms cool.

Combine the mushroom and onion mixture with the egg yolks and dill

Place a dumpling wrapper on a flat surface

Add a scant tablespoon of filling to the centre of the dumpling wrapper - making sure no stray pieces fall to the outside where the dumpling will be sealed.

Dip your finger in water and heavily moisten the ring around the filling.

Fold the dumpling in half, squeezing out any air.

Seal the dumpling by pressing very hard, press around the dumpling several times.

Gently fold the dumpling in half and match and seal the two corners together

Place on a cookie sheet lined with parchment paper to freeze

When ready to make them, boil the dumplings in at least 3 quarts of rapidly boiling water. Stir while they are cooking. They will float when they are done.

Add to a soup bowl and top with hot borscht.