Polish Mushroom Dumplings Uszka Recipes

POLISH CHRISTMAS EVE PORCINI DUMPLINGS (USZKA)

Steps:

• To make the filling place the mushrooms in a bowl, add a little water and rub using your fingertips to remove any grit. Rinse well, place in a pot, add fresh water (enough to cover the mushrooms thoroughly) and soak for 10 minutes. Cover, bring to the boil, then simmer for 30 minutes.
• To make the dough place the flour, salt and butter on top of your work surface and start combining using a large knife, cutting into the mixture and gradually adding the water into the middle, gathering up the mixture with the knife to prevent the water from escaping. When the dough starts to come together and all the water has been added knead the dough for about 6 minutes until it becomes smooth and soft. If it sticks to your hands too much add a bit of flour (not more than 1 tsp) and knead in. Cover with a bowl or wrap in cling film and set aside for 15 minutes.
• Heat up the oil and fry the onion over a low heat for 2-3 minutes until it's softened, stirring occasionally (do not brown it as it may taste bitter). Set aside.
• Once the mushrooms have cooked strain well reserving the liquid (which you can add to Polish borscht or krupnik soup). Chop the mushrooms roughly, combine with the onion, soy sauce and seasoning and puree until the mixture becomes sticky (it can still have bigger bits of mushrooms or onion in it). Add the breadcrumbs and stir thoroughly. Taste the mixture and adjust the seasoning if needed.
• Divide the dough in 2 or 3 parts (easier to work with) and roll out one part (keeping the other 2 covered) on top of a lightly floured surface as thinly as possible (don't worry, the dough is stretchy and quite resilient and won't tear easily). Using the rim of a glass with a diameter of approximately 6 cm make round shapes (gather up excess dough and combine with the other dough part).
• Place a small amount of the filling in the middle of each dough circle (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together and bring the ends towards each other and stick together too (your fingertips should be dry so it's a good idea to keep a sheet of paper towel near you to wipe them if they get sticky).
• Place the dumplings on a lightly floured surface and cover with a tea towel.
• Fill a large pot with salted water, add 1 tsp of oil, cover and bring to the boil. Continue making the dumplings as you are waiting for the water to boil. When the water starts boiling carefully place the dumplings in the pot one by one (don't overcrowd the pot, do this in batches if you have to) and quickly but carefully stir with a wooden spoon. When the dumplings come up to the surface cook them gently for about 4 minutes, switch off the heat and using a slotted spoon transfer them onto a lightly greased large plate.
• Serve hot along with Christmas borscht, 4-5 per one portion of the borscht.

POLISH 'LITTLE EARS' DUMPLINGS (USZKA)

Steps:

• Gather the ingredients.
• Carefully lift the mushrooms from the soaking liquid so as not to disturb the grit at the bottom of the bowl, squeezing the liquid from the mushrooms as you go. Save this liquid for beet soup or another purpose. Chop mushrooms very finely by hand or in a food processor and set aside.
• Heat butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes.
• Add chopped mushrooms to onions and cook until liquid has evaporated and mixture begins to sizzle, about 10 minutes.
• Transfer onion-mushroom mixture to a large bowl and add the beaten egg, parsley, and breadcrumbs. Season to taste with salt and pepper and mix together, forming a firm paste. If the mixture seems too coarse and doesn't hold together, pulse it in a food processor. Set aside and let cool completely while you make the dough. The mushroom filling will keep, refrigerated, for up to 24 hours.
• Gather the ingredients.
• Place the all-purpose flour in a stand mixer or large bowl. Blend in the beaten egg, salt, and 1/4 cup water.
• Mix until a dough forms, adding additional water if necessary. Knead dough until smooth, about 10 minutes. Cover with plastic wrap, and let rest 20 minutes.
• Put a large pot of broth or salted water on to boil. Cut the dough in half. On a lightly floured surface, roll out half the dough into a thin square or rectangle, about 10 x 14 inches. Cut into 2-inch squares. ( Note: Alternatively, the dough can be cut into small circles and folded as for pierogi .)
• Place a teaspoon of the mushroom filling or the filling of choice on each square. Moisten the edges of the dough with water and fold in half to form a triangle, pressing out any air.
• Dab one of the points with water and lap the other point over and press them together. It will look a little like a tricornered hat. Repeat rolling and filling with remaining dough.
• Drop uszka into boiling broth or water and cook 10 minutes or until tender when tested.

UKRAINIAN MUSHROOM AND ONION DUMPLINGS

Steps:

• Make filling: place dried mushrooms in a small bowl and add 1/4 cup boiling water. Let soften, about 10 minutes. Strain, reserving liquid and mushrooms separately.
• In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes. Add button mushrooms and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquor. In a food processor, combine both kinds of mushrooms. Spoon in porcini liquid, leaving behind any silt in bottom of bowl. Pulse together until finely ground but not pasty: about 3 or 4 pulses. Add salt and pepper to taste and set aside.
• Make dough: In a small bowl, combine egg yolk, oil and 1 1/2 cups lukewarm water and whisk 1 minute. Place flour in a large bowl and make a well in center. Add a third of the egg mixture and lightly mix in with fingers or a fork. Repeat 2 more times. Using hands, fold dough together until soft: if crumbly, gently work in more water; if sticky, add flour. Transfer to a lightly floured board and knead 3 minutes. Form into a ball, transfer to a bowl and refrigerate 45 minutes.
• Lightly flour a work surface and a pan or board for the finished dumplings. Divide dough into 3 sections. Using a well-floured rolling pin, roll each section out until very thin and in a rough rectangle. Use tip of a sharp knife to cut dough into 1 1/2-inch squares.
• Drain any excess liquid from filling. Place 1/2 teaspoon filling in center of each square. Fold squares in half to form triangles, sealing filling inside. (If dough is becoming dry, lightly moisten fingertips to seal.) Pinch the 2 opposing corners together to seal tightly. Place on floured surface: do not stack. Repeat with remaining dough and filling.
• In a large pot of salted boiling water, cook dumplings until they float, 2 to 4 minutes. Drain and serve in hot borscht, or just with sour cream.

POLISH MUSHROOM DUMPLINGS - USZKA

Steps:

• Filling: Melt butter in a large skillet. Add the onion and saute until translucent, about 5 minutes.
• Add the chopped mushrooms and cook an additional 10 minutes, stirring from time to time, or until the liquid from the mushrooms has evaporated and the mixture starts to sizzle.
• Put the onion and mushroom mix in a large bowl. Add the breadcrumbs, parsley and the beaten egg. Season with salt and pepper, to taste.
• Mix everything together to form a firm paste. Allow the paste to cool slightly before filling the dumplings. The filling can be made 24 hrs ahead of time.
• Dough: Whisk together the egg, milk and salt.
• Stir in half of the flour until it is incorporated, then add the other half and continue to stir.
• After it comes together into a thick, sticky dough, place the dough on a floured surface and knead until it is smooth, supple and soft, but not sticky. Add additional flour, as necessary, to achieve this.
• Form the dough into a ball, wrap it in plastic wrap or place in bowl and cover with plastic. Let rest 15 minutes.
• Dumplings: Take half the dough and roll it out as thin as possible, about 1/8 in thick, Cut the dough into 1 1/2 or 2 inch squares. Place a small amount of filling into the middle of the square.
• Brush a bit of the beaten egg along the edges and fold the dough over to form a triangle, Seal well. Place on the work surface with the top pointing away from you and fold the two side point together, pressing to seal.
• Heat salted water in a large pot to a boil. Add the dumplings, let them rise and cook for 3 to 4 minutes longer. (Give them a stir if they are sticking to the bottom),.
• Drain. Place a few pockets in each soup bowl and fill with hot borscht or broth.

POLISH USZKA RECIPE

Steps:

• Put flour, egg, oil, and salt into the bowl. Whisk it together with a hand or dough hook attachment.
• Start adding the water slowly, letting it incorporate before adding more.
• Whisk until all the ingredients are incorporated and there are no lumps.
• Cover the mushrooms with water and leave to soak overnight.
• The next day, finely chop the mushrooms and cook slowly for 1,5-2h.
• In the meantime, peel and finely chop the onions. Fry the onions with butter and add the cooked mushrooms.
• Season with salt and pepper.
• Add the eggs and breadcrumbs. Mix and fry for another 2-3 minutes. Allow to cool.
• Divide the dough into 2 or 3 pieces.
• Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8" thickness.
• Use a shot glass to cut the small circles from the dough. Alternatively, if you want to make it faster, use an uszka molder like this.
• Put the filling in the center of each circle.
• Pull the edges of each circle together to form uszka. Pinch tightly. Note: Make sure the seal is continuous and intact. You can't leave any free space, or the uszka will fall apart during the cooking. Don't let the filling get between the dough when sealing, otherwise uszka may fall apart during the cooking.
• Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire filling and dough are used.
• Pour the water into the big pot. Add 2 pinches of salt. Boil.
• Gently throw uszka, one by one into the boiling water.
• When they start floating, wait for a minute and take them out with the slotted spoon.
• Let them dry on the flat surface. They can't touch each other, otherwise, they may stick together.

UKRAINIAN VUSHKA LITTLE EAR DUMPLINGS AND MUSHROOM GRAVY

Steps:

• VUSHKA Combine flour and salt.
• Add milk, egg yolk, and oil, and mix.
• Allow to rest for 5 minutes.
• Knead for 5 minutes and form into a ball.
• This may be done in a processor.
• Cover and set aside for 15 minutes or so.
• On a floured surface, roll out a third of the dough into a rectangle 1/8 inch thick.
• Turn dough and roll from center, so that all dough is even in thickness.
• Run a hand under dough to loosen it.
• Dust with flour, flip over, flour again.
• With a sharp knife, cut into 1-1/2 inch squares.
• Place a teaspoon of mushroom filling in each square, being careful not to smear edges.
• Fold diagonally to make a triangle and press edges.
• Pinch together the two bottom corners.
• Make sure dough has bonded, or the stuffing will boil out.
• Place on cookie sheets covered with towels dusted with flour.
• Roll out scraps last, as this dough is a little tougher.
• Drop 10 or 12 vushka into 6-8 cups of rapidly boiling water and stir once with a wooden spoon.
• Do not cover.
• When they float to the top, cook 1 minute, then remove with a slotted spoon to a strainer.
• Cool on a lightly oiled plate without crowding.
• Repeat until all are cooked.
• Cover and set aside.
• These may be frozen and then reheated in boiling water.
• Do not overcook when reheating.
• To serve, place 4 or 5 vushka in soup bowls and pour hot borsch over them.
• MUSHROOM FILLING In a saucepan with enough water to cover, bring dried mushrooms to a boil and and simmer until tender, about 1-1/2 hours.
• Do not allow to cook dry; add water as needed.
• Cool, set aside.
• Wipe fresh mushrooms with a damp towel, trim stems, chop fine, and set aside.
• Chop onions and cook in oil or butter in a heavy skillet until wilted.
• Add chopped fresh mushrooms and cook over medium heat, stirring.
• Remove dried mushrooms from the liquid (reserve it), chop fine, and mix inches.
• Cook until mushroom mixtures is dry, then season to taste.
• Add lemon juice and bread crumbs.
• Stir and remove from heat.
• Keep stirring while cooling to allow steam to escape.
• Yield: 1 quart.
• May be used to flavor rice for cabbage rolls and to make gravy (recipe included) and soup.
• FOR THE MUSHROOM GRAVY: USING 1 CUP OF THE MUSHROOM MIXTURE ABOVE.
• Heat stock in a saucepan, add 1 cup mushroom mixture and bring to a boil.
• Add cream and heat through.
• Season to taste.
• For a thicker gravy, add cornstarch to a little of the cream, and then add to the hot gravy.
• The gravy is excellent with holubtsi, cabbage rolls and roasts, or over toast points.