Description
Uszka are delicate Polish dumplings with mushrooms filled with earthy mushrooms and onion are perfect for serving in clear beet soup during Polish Christmas Eve. Make a big batch and freeze for later!
Ingredients
Units Scale
For the Dough:
- 320 g (2 cups) all-purpose flour
- 170 ml (2/3 cup) hot water
- 2 tbsp vegetable oil
- 1/3 tsp salt
For the Filling:
- 60 g dried wild mushrooms (e.g., porcini, boletes)
- 1 large yellow onion (up to 300 g), finely diced
- 3 tbsp vegetable oil (for frying)
- 1 egg yolk
- 1 tbsp breadcrumbs
- 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Soak the Mushrooms: Cover dried mushrooms with 2 cups cold water. Soak 1 hour (or overnight). Simmer with the same water for 20 minutes. Drain and finely chop.
- Prepare the Filling: Sauté onion in oil for 10 minutes. Add chopped mushrooms, salt, and pepper. Cook 5 more minutes. Let cool. Mix in yolk and breadcrumbs.
- Make the Dough: Mix flour, salt, oil, and hot water. Knead until smooth (8–10 minutes). Rest, covered, for 30 minutes.
- Shape the Uszka: Roll out dough thin. Cut small circles. Fill with a small spoon of mushroom filling. Fold into half-moon, then pinch ends to form “ears.”
- Cook: Boil in salted water in batches. Once they float, cook for 1–2 minutes more. Remove with slotted spoon and toss with oil.
Notes
- Freeze raw or cooked Polish uszka for later.
- Keep dough and formed dumplings covered to prevent drying.
- Save mushroom soaking liquid for soups like barszcz or bigos.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Polish
Nutrition
- Serving Size: 100g
- Calories: 204kcal
- Sugar: 1g
- Fat: 8g
- Carbohydrates: 28g
- Protein: 5g