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Uszka
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup water
- 1 tablespoon butter
- 1 cup finely chopped mushrooms
- 1/2 cup finely chopped onions
- Salt and pepper to taste
Instructions
- In a large bowl, combine 2 cups of flour and 1/2 teaspoon of salt.
- Add 1 large egg and 1/2 cup of water to the flour mixture, and knead until the dough is smooth and elastic. Cover the dough and let it rest for 30 minutes.
- While the dough is resting, prepare the filling. In a skillet, melt 1 tablespoon of butter over medium heat. Add 1 cup of finely chopped mushrooms and 1/2 cup of finely chopped onions. Cook until the mushrooms release their liquid and the onions are soft. Season with salt and pepper to taste. Remove from heat and let the filling cool.
- Roll out the dough on a floured surface to about 1/8 inch thickness. Using a round cutter or a glass, cut out circles of dough.
- Place a small amount of the mushroom and onion filling in the center of each circle. Fold the dough over the filling to form a half-moon shape, then pinch the edges together to seal the dumplings.
- Bring a large pot of salted water to a boil. Add the uszka to the boiling water and cook for about 5-7 minutes, or until they float to the surface.
- Remove the uszka from the water with a slotted spoon and drain well. Serve hot with melted butter or in clear borscht.
Uszka, meaning "little ears" in Polish, are small, filled dumplings traditionally served in barszcz, a beetroot soup, during Wigilia, the Polish Christmas Eve dinner. These delicate dumplings are typically filled with a mixture of wild mushrooms, onions, and sometimes meat. The dish has its origins in the rural regions of Poland, where it was a popular peasant dish before gaining popularity in urban areas. Today, Uszka are enjoyed throughout Poland and are a staple in many Polish households during the holiday season. Some of the best versions of this dish can be found in traditional Polish restaurants in Krakow, Warsaw, and Gdansk. The key to a perfect Uszka lies in the thinness of the dough and the flavorful filling, often made with foraged wild mushrooms for an authentic taste.
75 min
6 servings
250 per serving calories
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