POLISH MUSHROOM DUMPLINGS USZKA
Polish Mushroom Dumplings Uszka are made with a flavorful filling of porcini mushrooms, fresh mushrooms, and caramelize onion, all wrapped in tender, homemade dough. These little dumplings are traditionally served with Polish Christmas Eve borscht.
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!
Notes
IMPORTANT: Some wild mushrooms are not to be served to children. Do your research before serving to children.
Nutrition
Calories: 273kcalCarbohydrates: 42gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 69mgPotassium: 199mgFiber: 2gSugar: 1gVitamin A: 259IUVitamin C: 2mgCalcium: 15mgIron: 3mg
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