Uszka are traditional Polish dumplings that translate to “little ears,” named for their distinctive folded shape. This recipe features a simple egg-based dough that is tender and pillowy, encasing a rich, earthy filling of sautéed mushrooms and onions. The flavor profile is deeply savory and aromatic, with a satisfying contrast between the soft dough and the textured filling. These dumplings are versatile; they are most commonly served floating in a creamy mushroom soup (Zupa Grzybowa), but they also make an excellent appetizer or side dish when pan-fried in butter. Ideal for cozy dinners, holiday gatherings, or when you want to impress guests with homemade elegance. While they require a bit of patience to assemble, the result is a comforting, rustic dish that brings a taste of Eastern European cuisine to your table.
Uszka (Stuffed Dough Pockets
Description
Uszka are traditional Polish dumplings that translate to "little ears," named for their distinctive folded shape. This recipe features a simple egg-based dough that is tender and pillowy, encasing a rich, earthy filling of saut&# 195;©ed mushrooms and onions. The flavor profile is deeply savory and aromatic, with a satisfying contrast between the soft dough and the textured filling. These dumplings are versatile; they are most commonly served floating in a creamy mushroom soup (Zupa Grzybowa), but they also make an excellent appetizer or side dish when pan-fried in butter. Ideal for cozy dinners, holiday gatherings, or when you want to impress guests with homemade elegance. While they require a bit of patience to assemble, the result is a comforting, rustic dish that brings a taste of Eastern European cuisine to your table.Ingredients
Directions
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Sift flour and 1/2 teaspoon of salt into a mixing bowl.
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Combine beaten eggs and water, then pour into the flour mixture and mix until a dough forms.
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Knead the dough on a floured surface until smooth and elastic.
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Cover the dough with a damp cloth or plastic wrap and let it rest while preparing the filling.
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Melt butter in a skillet over medium heat.
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Add chopped onions and mushrooms, along with pepper and the remaining 1/2 teaspoon of salt.
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Sauté the mixture for 10 minutes, stirring frequently, until the vegetables are tender.
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Increase heat to high and cook for 1 minute to evaporate excess liquid.
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Remove from heat and allow the filling to cool completely for 15 minutes.
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Roll out the rested dough on a lightly floured surface until it is 1/8 inch thick.
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Cut the dough into 3-inch squares using a knife or pastry cutter.
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Place about 1 tablespoon of the cooled mushroom mixture in the center of each square.
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Fold the dough diagonally over the filling to form a triangle, pressing edges firmly to seal.
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Bring a large pot of salted water to a rolling boil.
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Gently add the uszka to the boiling water and cook for 12 minutes, or until they float and are tender.
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Drain the dumplings well and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 516.3kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 4.1g21%
- Cholesterol 16.1mg6%
- Sodium 4931.4mg206%
- Total Carbohydrate 95.2g32%
- Dietary Fiber 4.5g18%
- Sugars 2.6g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Cooked uszka can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze uncooked dumplings on a baking sheet before transferring to a freezer bag.
**Serving Suggestion:** Traditionally served in Polish mushroom soup, but they are also delicious pan-fried in butter until golden brown as a snack or appetizer.
**Tip:** Ensure the mushroom filling is completely cool before assembling the dumplings to prevent the dough from becoming soggy and tearing.
**Variation:** You can substitute fresh mushrooms with dried porcini mushrooms for a more intense earthy flavor. Rehydrate dried mushrooms in warm water before chopping and sautéing.
