Uszka (Polish Mushroom Dumplings)

🧂 Ingredients

• 250 g All-purpose flour(Plus extra for dusting)
• 1 Large egg
• 60 ml Warm water(Approximately, adjust as needed)
• 1/2 teaspoon Salt
• 50 g Dried porcini mushrooms(Or a mix of dried wild mushrooms)
• 1 Medium onion(Finely chopped)
• 1 tablespoon Butter(For sautéing)
• 100 g Sauerkraut(Rinsed and finely chopped)
• to taste Black pepper

👨‍🍳 Instructions

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

💡 Pro Tips

• ✓The key to uszka is their small size and delicate shape.
• ✓Ensure the filling is completely cool before assembling to prevent the dough from becoming sticky or tearing.
• ✓When forming the 'ears', pinch the edges firmly to ensure they seal well during boiling.
• ✓Uszka can be frozen before boiling. Spread them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.

🔄 Variations

• While mushroom is traditional, other fillings include finely minced cooked meat (beef or pork), or a combination of mushrooms and meat.
• Experiment with different mushroom varieties for a more complex flavor profile.
• Some recipes include a small amount of finely chopped cooked sauerkraut in the dough for a subtle tang.

🥗 Nutrition

Per serving