These Polish Mushroom Dumplings Uszka are soft, delicate, and tiny pierogi made with just a few simple ingredients. Their savory flavor comes from a rich filling of dried porcini mushrooms, fresh mushrooms, and onion, all wrapped in tender, homemade dough.
Uszka translates to ‘little ears’ in Polish. Traditionally, these dumplings are served with Polish Borscht Soup (Barszcz Wigilijny) and are mainly prepared for Christmas Eve (Wigilia).
Uszka are by far my favorite Christmas Eve dish. They have a ‘woodsy’ flavor from the mushrooms and must be well-seasoned with freshly ground pepper and salt for a truly delicious taste. When paired with vibrant beet borscht, the combination of savory mushrooms and the subtle sweetness of the beets creates a perfectly balanced taste.
The earthy mushrooms go well with the sweet and tangy beet broth, making each spoonful a comforting, tasty experience. While they may require a bit of extra effort in the kitchen, they are absolutely worth it.
If you’re looking for more pierogi ideas, be sure to try my Potato and Cheese Pierogi-(Pierogi Ruskie) recipe too.
WHAT INGREDIENTS ARE NEEDED TO MAKE POLISH MUSHROOM DUMPLINGS USZKA?
The stuffing for Christmas Eve dumplings ‘USZKA’ must be made with vegetarian ingredients, just like any other Christmas Eve dish. It should include dried mushrooms (such as porcini or boletus), onion, spices, and preferably butter. Dried mushrooms are more aromatic than fresh ones and contain less water, making the stuffing more compact. The recipe I’m sharing includes fresh mushrooms in the filling as well, to extend the quantity a bit. Wild mushrooms are so hard to find in the US and Canada, but if you prefer, you may use only dried mushrooms.
Here’s what you need to make this recipe:
Mushroom Filling:
- Dried wild Mushrooms – preferably dry porcini mushrooms
- Fresh mushrooms – cremini mushrooms
- Onion – sweet onion
- Unsalted butter
- Freshly ground black pepper
- Kosher salt
Uszka Dough:
- All-purpose flour
- Unsalted butter
- Water
- Salt
HOW TO MAKE POLISH MUSHROOM DUMPLINGS USZKA
- Soak dried porcini mushrooms in water overnight or at least 4 hours. Rinse thoroughly, then simmer in fresh water until tender. Strain, reserving the liquid for Christmas Eve Borscht, and chop the cooled mushrooms.
- Wash the fresh baby portobello mushrooms, chop them, and set them aside.
- Heat the butter in a pan, then add the chopped onion. Cook until translucent for the best flavor. Add the fresh chopped portobellos and season with salt. Sauté, until the mushrooms are cooked and most of the liquid has evaporated.
- Add the cooked, porcini mushrooms to the pan and cook until all the liquid has evaporated, for about 5-8 minutes. Set aside to cool.
5. Pulse the mushroom and onion mixture in a food processor until almost a paste, leaving some texture. Transfer to a bowl, season with salt and pepper, and refrigerate for 1 hour or overnight.
6. Prepare the dough.
7. Roll out the pierogi dough to a thickness of about 1/16 inch (1–2 mm). Cut the dough into small squares, approximately 2 x 2 inches (5 x 5 cm).
8. Place a small amount of the mushroom filling with a teaspoon in the center of each square.
SHAPE THE DUMPLIGS:
- Fold the dough diagonally to form a triangle, pressing the edges together firmly to seal. If it’s difficult to seal, wet one half of the square with a bit of water using your finger and cover it to meet the other side of square. Stick the sides together.
- Once sealed, gently stretch the dumpling lengthwise, wrap it around one finger, and press the ends together to create the signature “uszka” (little ear) shape. Repeat with the remaining squares and filling.
HOW TO COOK POLISH MUSHROOMS DUMPLIGS USZKA
- Bring a large pot of salted water to a gentle boil. Cook dumplings in batches, stirring gently to prevent sticking. Reduce heat to a low simmer, and once the dumplings float, cook for 1–2 minutes more.
- Remove the dumplings with a slotted spoon and serve immediately, or cool for later. Coat with butter to prevent sticking if serving right away. Serve in a bowl of clear red borscht. Enjoy! Smacznego!
HOW TO FREEZE USZKA
To freeze uszka, place the uncooked dumplings in a single layer on a floured tray or parchment-lined baking sheet, ensuring they don’t touch. Freeze until solid (about 1–2 hours), then transfer them to an airtight freezer bag or container and label with the date. Store in the freezer for up to 2–3 months. When ready to cook, boil the uszka directly from frozen—no need to thaw—following the same instructions as for fresh dumplings.
FREQUENTLY ASKED QUESTIONS:
CAN I FREEZE COOKED MUSHROOM DUMPLINGS (USZKA Z GRZYBAMYI) ?
Freezing cooked mushroom dumplings (uszka) is not recommended because the texture and flavor may change slightly. The dough can become soggy or rubbery when thawed and reheated, and the filling might lose its rich, savory taste. Freezing uncooked uszka preserves their freshness and ensures they taste just as delicious when cooked later.
WHY DRY MUSHROOMS HAVE TO SOAK?
Dry mushrooms tend to be very dirty and have a lot of sand, so this is an important step. Most of the dirt/sand will fall to the bottom of the pot, but you should also move the mushrooms into coriander and wash them really well under running water to remove any dirt or residue.
MORE POLISH RECIPES
- Lazy Polish Pierogi
- Rosol Polish Chicken Soup
- Polish Cabbage Rolls Recipe
- Beet Green Soup – Polish Botwinka
- Zucchini Carrot Fritters
KEEP IN TOUCH
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Happy Cooking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
POLISH MUSHROOM DUMPLINGS USZKA
Equipment
- Stand up mixer with a hook attachment
- Strainer/Slotted Spoon
- Saucepan for frying the onions
- Food processor
- Rolling Pin
- Large pot
Ingredients
Filling:
- 3/4 cup dry Porcini Mushrooms
- 3 tablespoons unsalted butter
- 1 sweet large onion finely chopped
- 2 cups fresh mushrooms white button or baby Bella (chopped)
- kosher salt to taste
- freshly ground black pepper to taste
Dough:
- 3 cups all-purpose unbleached flour plus more for surface dusting
- 1/3 cup unsalted butter (50 g)
- 1 cup hot water (or more if the dough needs it)
- 3/4 teaspoon fine salt
Instructions
Prepare Filling:
- Place dried porcini mushrooms in a pot and cover with water. Let them soak overnight for the best results, or for at least 4 hours. (If the mushrooms contain a lot of sand, it will settle at the bottom of the bowl.) After soaking, transfer the mushrooms to a colander and rinse them thoroughly under running water to remove any dirt or residue.
- Add the soaked porcini mushrooms, to a pot, then pour in enough water to cover them. Bring the water to a boil, reduce the heat, and simmer for about 30 minutes, or until the mushrooms are tender. Carefully remove the cooked mushrooms from the pot using a slotted spoon or strainer, and squeeze out any excess water (reserve the water for Christmas Eve Borscht). Let the mushrooms cool slightly, then roughly chop them into smaller pieces.
- Wash the fresh baby portobello mushrooms, chop them, and set them aside.
- In a medium skillet, heat the butter, then add the chopped onion. Cook until translucent for the best flavor. Add the fresh chopped portobellos and season with salt. Sauté, stirring occasionally, until the mushrooms are cooked and most of the liquid has evaporated.
- Add the cooked, chopped porcini mushrooms to the pan and cook until all the liquid has evaporated, for about 5-8 minutes. Set aside to cool.
- Transfer the mushroom and onion mixture to a food processor. Pulse a few times, being careful not to overprocess the mushrooms. (Alternatively, you can grind the mushroom filling in a meat grinder or chop it very finely.) The filling should have small, textured pieces of mushrooms rather than a smooth paste.
- Transfer the mixture to a medium bowl. Check the seasoning and adjust with salt and freshly ground pepper, as needed. Place the filling in the fridge for 1 hour or overnight.
Prepare the dough:
- In a large bowl, combine the flour and salt. Add the melted butter and hot water, gently stirring with a wooden spoon until roughly combined. Once the dough starts to come together, switch to using your hands. Transfer the dough to a floured surface and knead until it is smooth, elastic, and no longer sticky. Wrap the finished dough in plastic wrap, place it on a plate, and cover it with an inverted bowl. Let it rest at room temperature for 20 minutes.Alternatively, the dough can be made in a stand mixer. Use the dough hook attachment and mix for approximately 4 to 5 minutes, or until the dough pulls away from the sides of the bowl and achieves a smooth, elastic consistency.
Assemble dumpligs/uszka
- Roll out the prepared dough on a lightly floured surface to a thickness of about 1/16 inch (1–2 mm). Using a sharp knife or pastry cutter, cut the dough into small squares, approximately 2 x 2 inches (5 x 5 cm). Alternatively, you can cut out rounds if preferred, though this method may take more time.
- Working with one square at a time, place a small amount of the mushroom filling (about 1/2 teaspoon) in the center of each square. Alternatively, you can use a plastic pastry bag—fill the bag with the mushroom filling, cut off the corner, and squeeze a small amount of filling onto each square. Be careful not to overfill, as this can make sealing difficult.
- Fold the dough diagonally to form a triangle, pressing the edges together firmly to seal. If it's difficult to seal, wet one half of the square with a bit of water using your finger and cover it to meet the other side of square. Stick the sides together.
- Once sealed, gently stretch the dumpling lengthwise, wrap it around one finger, and press the ends together to create the signature "uszka" (little ear) shape. Repeat with the remaining squares and filling.
- Place the assembled uszka on a lightly floured tray or clean kitchen towel, ensuring they don’t touch. Cover them with a kitchen towel to prevent the dough from drying out as you work. At this point, you can freeze the uncooked uszka (see instructions for freezing uncooked uszka).
- Bring a large pot of salted water to a gentle boil. Drop the dumplings into the boiling water in batches, being careful not to overcrowd the pot. Stir gently to prevent sticking. Turn the heat down to low; the water should be only slightly simmering (not at a rolling boil). When all the dumplings float to the top, continue cooking for an additional 1–2 minutes.
- Remove with a slotted spoon and serve immediately, or cool and store for later. If serving right away, you can coat them in a small amount of butter to prevent them from sticking to each other. Serve the uszka in a bowl of clear, red borscht. Enjoy! Smacznego!