Polish Uszka Recipes

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.

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.