Polish Uszka with Mushrooms Recipe (Polish Christmas Dumplings)

What are Polish Uszka Dumplings?

Polish uszka (pronounced “oosh-kah”, meaning “little ears” in Polish) are tiny filled dumplings traditionally served with barszcz on Christmas Eve in Poland. They’re a classic form of Polish Christmas dumplings, usually stuffed with a savory mushroom filling made from wild forest mushrooms like dried porcini or boletes, finely chopped onions, and a touch of seasoning.

These Polish small dumplings are like mini pierogi, but shaped differently—think of a tortellini-style fold that gives them their signature ear-like appearance. They’re boiled, never fried, and their tender texture soaks up all the flavor of the soup they swim in.

Uszka and Polish Christmas Eve (Wigilia)

Uszka are not everyday dumplings. In Poland, they are closely connected to Christmas Eve. For many families, there is no Wigilia without a bowl of hot barszcz and delicate mushroom uszka.

The filling is simple and meatless, which fits the traditional Wigilia rules. The mushrooms represent forest flavors and old Polish cooking traditions. Making uszka is often a group activity, with everyone helping to roll, fill, and shape the dumplings.

This is not fast food. This is holiday food, made with care and shared with people you love.

Necessary Equipment

• Large mixing bowl
• Rolling pin
• Pastry cutter or glass (about 5 cm diameter)
• Sharp knife or bench scraper
• Cotton cloth or tea towel
• Small pot (for mushrooms)
• Frying pan
• Slotted spoon
• Large pot (for boiling)

Optional but helpful: dough hook mixer, cooling rack, freezer-safe containers

Key Ingredients & Substitutions

For the Dough:

• All-purpose wheat flour (320 g / ~2 cups) – use type 450 or 500 for the best elasticity
• Hot water (170 ml / ~2/3 cup) – not boiling, just very warm
• Vegetable oil (2 tbsp) – rapeseed, sunflower, or grapeseed are all great
• Salt (1/3 tsp) – just enough to bring flavor to the dough

Tip: Don’t swap out the flour for gluten-free unless you’re experienced with dough alternatives—it will affect texture and folding.

For the Filling:

• Dried forest mushrooms (60 g) – like porcini or a mix of boletes and slippery jacks
• Yellow onion (1 large, up to 300 g) – finely diced
• Vegetable oil (3 tbsp) – for frying
• Egg yolk (1) – helps bind the filling
• Breadcrumbs (1 tbsp) – to absorb excess moisture
• Salt (1/4 tsp)
• Black pepper (1/2 tsp)

Substitution Tip: If you can’t find dried mushrooms, you can use fresh mushrooms like cremini or even white mushrooms. Use around 350–400 g and sauté longer to deepen their flavor.

How to Get the Uszka Dough Just Right

The dough for uszka should be soft, smooth, and easy to roll. It should not stick to your hands, but it should not be stiff either.

Hot water is important. It helps the dough come together and makes it more flexible. Always let the dough rest before rolling. This relaxes the gluten and makes shaping much easier.

If the dough feels too dry, add a teaspoon of warm water. If it feels sticky, dust lightly with flour. Small adjustments make a big difference.

Step-by-Step Instructions

1. Soak and Cook the Mushrooms

Place your dried mushrooms in a bowl and cover them with 2 cups of cold water. Let them soak for at least 1 hour (or overnight if you plan ahead). Once they’ve softened, transfer them with their soaking water into a small pot. Simmer gently for 20 minutes with a lid on.

(Don’t toss the mushroom water! It’s liquid gold—save it for barszcz or risotto.)

2. Prepare the Mushroom Filling

Remove the mushrooms from the pot (save the liquid), chop them very finely. Dice the onion and sauté in 3 tablespoons of oil over medium heat until golden—about 10 minutes. Add the mushrooms, salt, and pepper. Cook together for another 5 minutes.

Transfer to a bowl and let cool slightly. Stir in one egg yolk and breadcrumbs until the mixture holds together well.

(If the mushroom pieces feel too big, give everything a quick blitz in a food processor.)

3. Make the Dough

Sift the flour into a large bowl. Add salt and oil. Slowly pour in the hot water and mix with a wooden spoon until it comes together. Then knead by hand or using a mixer with a dough hook until soft and elastic (about 8–10 minutes).

Wrap the dough in plastic wrap and let it rest at room temperature for 30–45 minutes.

(Resting helps the gluten relax so the dough rolls out easier.)

4. Roll, Fill, and Shape the Uszka

Cut the dough into 3 pieces. Keep two covered with a damp towel to avoid drying. Roll out the first piece on a floured surface until thin but not transparent.

Use a small glass or round cutter to cut circles (about 5 cm across). Place a small bit of mushroom filling in the center of each. Fold into a half-moon, seal the edges, then bring the corners together and pinch to form that classic “ear” shape.

(If the edges don’t stick, dab with a little water before sealing.)

Tip: Keep finished uszka under a clean towel while you work. This prevents them from drying out.

5. Cook the Uszka

Bring a large pot of salted water to a gentle boil. Add Polish mushroom uszka in small batches (around 30–35 at a time). Once they float, cook for another 1–2 minutes. Remove with a slotted spoon.

Toss with a little oil to prevent sticking and set aside.

(Don’t boil too vigorously or they might split open. Gentle is key!)

Tip: Always cook uszka in gently boiling water. Strong boiling can open them and release the filling.

Recipe Variations

Sauerkraut Filling: Replace mushrooms with finely chopped sauerkraut for a tangy, flavorful alternative. You can also mix them both together, for a more intense flavor.

Herbed Butter: Toss the cooked uszka in melted butter mixed with fresh herbs for an aromatic finish.

Cheese Filling: For a non-traditional twist, fill the uszka with a mixture of farmer’s cheese and herbs.

Tips

• Always keep unused dough covered with a damp cloth—it dries out quickly.
• If using fresh mushrooms, double the amount and sauté longer to get a rich flavor.
• You can freeze Polish dumplings with mushrooms raw or cooked. For raw: freeze on a tray, then transfer to a bag. For cooked: oil them lightly and freeze the same way.
• Add a pinch of marjoram or thyme to the filling for a herby twist.

Serving Suggestions

Polish uszka taste the best in a hot bowl of Polish Barszcz—a staple of Polish Christmas Eve dinner. You can also serve them in mushroom soup or simply tossed with browned butter and herbs as a side dish.

Planning a festive table? Pair these Polish Christmas dumplings with dishes like pierogi with sauerkraut, Polish cabbage rolls (gołąbki), or a creamy mushroom soup for a vegetarian-friendly feast.

On Wigilia, uszka are usually served as one of the first dishes, before fish, cabbage dishes, and desserts.

Make-Ahead & Storage

Make-Ahead:
Both the filling and dough can be prepared a day in advance. Keep them refrigerated in airtight containers.

To Store:

• Cooked Polish small dumplings: store in the fridge up to 3 days
• Raw: freeze on a tray, then bag—keeps for up to 2 months
• Cooked and frozen: reheat from frozen in boiling water or pan-fry until golden

Common Mistakes

Too much filling – It might seem like a small amount, but overfilling will burst the dough when boiling.

Not sealing well – Always press firmly and use a dab of water if needed.

Rolling too thick or thin – Too thick and it’s chewy, too thin and it breaks. Aim for 2 mm.

Overcooking – Uszka cook fast! Once they float, give them just a minute or two more.

FAQ

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