Check out my recipe for Polish Uszka with mushrooms, a perfect addition to Polish Beetroot Soup (Barszcz z Uszkami), especially prepared during the Christmas holiday.
Uszka can be prepared in advance and frozen until needed. This recipe will give you around 100 Uszek, and you can serve 10 per portion.
At my home we use mixture of white mushrooms, onions, and dried wild mushrooms like Boletus and Porcini. If the season is good, I use my own foraged mushrooms but on many occasions we purchase them as well. Wild mushrooms require soaking to rehydrate, this can be done in advance along with the filling.
Upcoming Christmas always brings a joy to our house and making Uszka together with the kids is a great way to lift the spirits up. Smacznego!
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Guide on How to make prepare Polish Uszka for Beetroot Soup:
Polish Uszka with Mushrooms (Small Dumplings)
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Ingredients for dough:
Instructions for the filling (farsz):
- Place dried wild mushrooms in a bowl and cover them with hot water. Let the mushrooms soak for about 30 minutes, or until they become soft. Drain the mushrooms and chop them finely. (Keep the water, you can add it to your beetroot soup.
- Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add finely diced white onion and sauté until it becomes translucent. Stir in finely diced white mushrooms and the rehydrated wild mushrooms. Cook for about 10-15 minutes, or until the mushrooms are cooked through and most of the moisture has evaporated. Season with salt and pepper to taste, and then remove the skillet from heat, transfer filling to a large bowl and allow to cool.
Instructions for the dough:
- In a large mixing bowl, combine all-purpose flour and 1 tsp of salt. Make a well in the centre and add room temperature water, and 1.5 tablespoons of vegetable oil.
- Mix the ingredients together until a dough begins to form. Transfer the dough to a lightly floured surface and knead it for about 10-15 minutes, or until it becomes smooth and elastic (If the dough seems to wet add a little bit more flour). Cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 30 minutes.
Assembling and Cooking Uszka:
- Divide the rested dough into 4 equal parts. On a lightly floured surface, roll out one part of the dough to about 1/16-inch thickness. Using a round cutter (about 2 inches in diameter), cut out circles from the dough.
- Place a small amount of the mushroom filling in the centre of each dough circle.
- Fold the dough over the filling to form a half-moon shape, pressing the edges to seal.
- Bring the corners of the half-moon together and press them to seal, forming a tortellini-like shape.
- Bring a large pot of salted water to a boil. Carefully add the Uszka to the boiling water and cook for about 3-5 minutes, or until they float to the top. Remove the Uszka with a slotted spoon and serve them hot, perhaps with a Borscht soup.
- Freezing Uszka: Uszka are perfect for making in large batches and freezing for later use. After assembling the Uszka, place them on a baking sheet lined with parchment paper, ensuring they are not touching to prevent sticking. Freeze the Uszka on the baking sheet for about 1-2 hours or until they are firm. Once frozen, transfer the Uszka to a zip-top freezer bag or an airtight container, separating layers with parchment paper. Store in the freezer for up to 3 months.
- Cooking frozen Uszka: When ready to cook, do not thaw . Cook them directly from the freezer for 5-7 minutes or until they float on the top of water.