Imagine a bite-sized culinary treasure that captures the heart of Polish tradition - Uszka, the delicate "little ears" dumplings that are more than just a meal, they're a cultural experience. These exquisite mushroom-filled parcels are not just a recipe; they're a journey through generations of Polish culinary craftsmanship, bringing the rich, earthy flavors of porcini mushrooms wrapped in a tender, handcrafted dough that melts in your mouth.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Polish
Serves: 4 servings
Ingredients
- 200g flour
- 1 egg
- 100ml water
- 50g dried porcini mushrooms, rehydrated and chopped
- 1 onion, finely chopped
- Salt to taste
Instructions
- Rehydrate dried porcini mushrooms by soaking them in warm water for 30 minutes until soft and plump. Drain and finely chop the mushrooms.
- In a skillet, sauté finely chopped onion in a small amount of butter until translucent and golden. Add chopped porcini mushrooms and cook for 5-7 minutes. Season with salt. Allow the filling to cool completely.
- Prepare the dumpling dough by mixing flour, egg, and water in a large bowl. Knead until a smooth, elastic dough forms. If too sticky, add a little more flour; if too dry, add water sparingly.
- Roll out the dough on a floured surface to approximately 2-3mm thickness. Use a round cookie cutter or glass to cut uniform circles about 5-6cm in diameter.
- Place a small amount of cooled mushroom filling in the center of each dough circle. Fold the dough in half to create a half-moon shape and pinch edges firmly to seal.
- Bring a large pot of salted water to a gentle boil. Carefully drop the uszka into the water and cook for 3-4 minutes until they float to the surface.
- Remove dumplings with a slotted spoon and drain excess water. Serve hot, traditionally as part of Christmas Eve soup or with a light butter sauce.
Tips
- • Ensure your porcini mushrooms are thoroughly rehydrated and finely chopped for the most intense flavor • Use a consistent rolling technique to get uniform dough thickness, which helps even cooking • Keep your work surface well-floured to prevent sticking • Seal the dumpling edges firmly to prevent filling from leaking during cooking • Don't overcrowd the pot when boiling - cook in batches for best results • For extra authenticity, serve these traditionally with borscht or clear mushroom soup during Christmas Eve dinner • If you're not serving immediately, you can lightly butter the cooked uszka to prevent sticking
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 6g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 35mg
