👨‍🍳 조리법

1. 1

   Rehydrate the mushrooms: Place the dried mushrooms in a heatproof bowl and cover with 1 cup (240 ml) of boiling water. Let them soak for at least 30 minutes, or until softened. Reserve the soaking liquid.

   ⏱️ 30 minutes
2. 2

   Make the dumpling dough: In a large bowl, whisk together the flour and salt. Make a well in the center and crack in the egg. Gradually add the warm water while mixing with a fork or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be firm but pliable. Cover with a damp cloth and let it rest for at least 30 minutes at room temperature.

   ⏱️ 10 minutes active + 30 minutes resting
3. 3

   Prepare the mushroom filling: Drain the rehydrated mushrooms, reserving the liquid. Finely chop the mushrooms. In a skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the chopped mushrooms and the finely chopped sauerkraut to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the moisture has evaporated and the mixture is fragrant. Season with black pepper to taste. If the mixture seems dry, add a tablespoon or two of the reserved mushroom soaking liquid. Let the filling cool completely.

   ⏱️ 20 minutes
4. 4

   Assemble the Uszka: Divide the rested dough into 2-3 portions. On a lightly floured surface, roll out one portion of dough very thinly (about 1-2 mm thick). Using a small round cutter (about 3-4 cm in diameter), cut out circles of dough. Place a small amount (about 1/2 teaspoon) of the cooled filling in the center of each dough circle. Fold the dough circle in half to form a semi-circle, pressing the edges firmly to seal. Then, bring the two corners of the semi-circle together and pinch them to create the characteristic 'ear' shape. Place the formed uszka on a lightly floured tray, ensuring they don't touch. Repeat with the remaining dough and filling.

   ⏱️ 30-45 minutes
5. 5

   Cook the Uszka: Bring a large pot of salted water to a rolling boil (approximately 100°C / 212°F). Carefully drop the uszka into the boiling water in batches, being careful not to overcrowd the pot. Stir gently to prevent them from sticking. Cook for 3-5 minutes, or until the uszka float to the surface and the dough is cooked through. They should be tender but hold their shape.

   ⏱️ 10-15 minutes (depending on batch size)
6. 6

   Serve: Remove the cooked uszka from the water with a slotted spoon. Serve immediately in clear borscht (barszcz) or with melted butter and fresh herbs.

   ⏱️ 5 minutes