Homemade Uszka – Polish Mushroom Stuffed Dumplings
When it comes to traditional Polish food Uszka – Polish Mushroom Stuffed Dumplings are hard to beat. These “little ears,” as their name translates, are a staple of Polish cuisine, served for Christmas Eve dinner. Whether you serve them in a fragrant bowl of red barszcz (red borscht) or enjoy them on their own, uszka dumplings are everybody’s favorite.
Making uszka is a hands-on, labor-of-love experience that connects generations of Polish home cooks. It sure is a family affair.
These bite-sized dumplings made of simple, soft dough and filled with delicious mushroom filling, are worth every fold and pinch.
Let’s dive into how to make Uszka – Polish Mushroom Dumplings.
It takes some practice to make them look cute but slightly misshapen, they taste equally delicious. Don’t let that stop you from making mushroom-filled uszka.
Why you will love Uszka
Flavor – rich, earthy mushrooms (especially wild varieties like porcini) create a savory, umami-packed filling.
Texture – the dough is tender yet sturdy, providing just the right amount of chewiness to complement the filling without overpowering it.
Tradition – uszka are deeply rooted in Polish tradition, often served at Christmas time with barszcz czerwony (beet soup – red borscht).
Versatile – while they’re often enjoyed in a broth, uszka are great on their own with a drizzle of butter or even fried for extra crispiness.
Ingredients, Variations and Substitutions
The dough is made with all-purpose flour. If you’re looking for a slightly lighter dough, you can substitute part of the flour with whole wheat flour for a more robust flavor.
Egg helps bind the ingredients and adds richness. If you’re looking for a vegan version, you can replace the egg with flaxseed meal or aquafaba (the liquid from a can of chickpeas) for binding.
Oil is incorporated to add smoothness and prevent the dough from being too dry. Either vegetable oil or canola oil works well. For a richer dough, you can use melted butter. Bonus, it will give the dough a subtle buttery flavor.
The dough is seasoned with just a touch of salt, but if you can also add a pinch of garlic powder or onion powder.
Warm water is needed to bring everything together; adjust the amount slightly depending on the humidity and the type of flour you use, but start with about ¾ cup and add more if needed.
The uszka umami-rich filling is traditionally made with dried wild mushrooms like forest or porcini mushrooms. If you don’t have them on hand, fresh mushrooms like cremini or button mushrooms will work as well. I like to mix fresh and dried mushrooms for a balanced taste and texture.
Leek and small onion are also a part of the filling. They add a gentle flavor without being too overpowering. You can use one or the other; it is your personal preference.
Butter is used for sautéing the veggies. You can also use oil as a lighter alternative, making the dish suitable for vegan adaptations.
Breadcrumbs are optional; use them to bind the filling, especially when the mushroom mixture feels too moist. Season generously with salt and pepper. Taste after preparing the filling to make sure the flavors are good.
Equipment you will need
- Large mixing bowl
- Clean work surface or pastry mat
- Rolling pin
- Round cookie cutter or knife – round or square cutter (2–2.5 inches in diameter) is ideal.
- Small spoon or teaspoon
- Food processor (optional)
- Fork or crimping tool (optional)
- Large pot
- Slotted spoon
- Damp kitchen towel or plastic wrap
Top Tips
Don’t overwork the dough – once your dough is smooth and elastic, stop kneading. Overworking it can make it tough and harder to roll out thinly. Resting the dough for at least 30 minutes after kneading is key to a pliable texture.
Roll the dough thin – around 1/16 inch (2 mm). Use even pressure when rolling and dust with flour sparingly to prevent sticking.
Portion the filling carefully – a small amount of filling (about ½ teaspoon) is all you need for each piece. Too much filling can make sealing difficult and cause the dumplings to burst while cooking.
Keep the dough covered – to avoid drying out, cover the portions you’re not working on with a damp kitchen towel or plastic wrap.
Seal the edges tightly – use a dab of water to seal the edges firmly and press out any air pockets around the filling.
Work efficiently with the dough – Shape the uszka quickly, as the dough becomes less stretchy as it sits. If it does start to dry, lightly brush the edges with water to restore elasticity.
Boil in small batches – cook uszka in small batches in plenty of salted, boiling water.
Test one first – before shaping all your uszka, boil one to check the balance of dough thickness, filling quantity, and seasoning. Adjust as needed before making the rest.
Step-by-step instructions
- Heat 2 cups of water; add the dried wild mushrooms and cook over low heat for about 20 minutes until tender. Remove from the heat and let them sit in the water for a little longer.
- Using a slotted spoon, remove the mushrooms and rinse them. Keep the liquid from cooking them for future use. It is great to add it to the borsch. Strain it using a cheesecloth to remove any impurities. More detailed instructions HERE.
- Roughly chop the mushrooms.
- In a large bowl, whisk the flour and salt together.
- In a small bowl, mix the egg and oil until combined. Gradually add to the flour mix and, using your hands, process until the egg is incorporated.
- Slowly pour in the warm water, mixing continuously until the dough comes together.
- Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic. If the dough feels sticky, add a little more flour, 1 tablespoon at a time.
- Wrap the dough in plastic wrap or cover with a damp kitchen towel and let it rest for 30 minutes at room temperature. This step ensures the dough will be pliable and easy to work with.
- Clean and chop the fresh mushrooms; peel and dice the onion, chop the leek.
In a large skillet, heat butter; sauté onions and leek for a few minutes until softened. Stir in the chopped mushrooms and cook for 5-7 minutes. Season with salt and black pepper. Add bread crumbs if the mixture seems too wet. - Remove from the heat and set aside to cool.
- Using an immersion blender, process the mushroom mixture until it becomes a chunky paste.
- Divide the dough into two portions to make it easier to work with. Keep the unused portion covered.
- Roll out one portion on a lightly floured surface to a thickness of about 1/16 inch (2 mm).
- Use a round cutter (2–2.5 inches in diameter) to cut out circles (or squares) of dough. If you prefer squares, use a knife or pizza cutter to cut evenly sized pieces.
- Place ½ teaspoon of mushroom filling in the center of each dough circle or square.
- Wet the edges of the dough lightly with water to help seal.
- Fold the dough in half over the filling to form a half-moon (for circles) or a triangle (for squares). Press the edges firmly to seal, making sure no air pockets remain.
- Bring the two corners of the dumpling together and pinch to form the classic uszka shape. Place the finished uszka on a floured tray and cover with a damp towel while you work on the rest.
- Bring a large pot of salted water to a boil.
- Drop the uszka in batches into the boiling water, making sure not to overcrowd the pot. Stir gently to prevent sticking.
- Cook for 2–4 minutes or until the dumplings float to the surface and are tender.
- Use a slotted spoon to remove the uszka and transfer them to a serving dish.
Best ways to enjoy Uszka
- Serve with Barszcz (Beet Soup) – the most traditional way or add them to Mushroom Soup.
- Tossed in butter and herbs – like dill, parsley, or chives.
- Pan-fried – in a skillet with a little oil or butter served with a dollop of sour cream or garlic yogurt sauce
- Paired with sauces like Creamy mushroom sauce, Creamy Dill Sauce or sour cream with a splash of lemon juice
- With a side of vegetables or salad – roasted or steamed vegetables like carrots, green beans, or cabbage stew or a simple cucumber and dill salad.
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Storage instructions, reheating
For Uncooked Uszka:
- Place uncooked uszka in a single layer on a parchment-lined tray to prevent sticking.
- Transfer the tray to the freezer and freeze until solid.
- Once frozen, move the uszka to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 3 months.
For Cooked Uszka:
- Allow the boiled uszka to cool completely.
- Store them in an airtight container in the fridge for up to 3 days.
- To freeze, spread the cooked uszka on a tray to prevent sticking, freeze until firm, then transfer to a freezer bag or container. Cooked uszka can be frozen for up to 2 months.
Reheating Uszka
Reheating from the Refrigerator (Cooked Uszka):
- Boiling: Bring a pot of water to a gentle boil. Drop the cooked uszka into the water and heat for 1–2 minutes. Remove with a slotted spoon and serve.
- Pan-Frying: Heat a skillet with a bit of butter or oil. Fry the uszka over medium heat until warmed through and crispy on the outside, about 3–4 minutes per side.
Reheating from Frozen:
- Boiling (Uncooked Uszka): Drop the frozen uszka directly into a pot of boiling, salted water. Cook for 4–5 minutes or until they float to the surface and are tender.
- Boiling (Cooked Uszka): Follow the same method as above, but boil for only 2–3 minutes to heat through.
- Pan-Frying: Frozen, cooked uszka can go straight into a preheated skillet with a bit of oil or butter. Cover the skillet for the first few minutes to ensure they heat through, then remove the lid and fry until crispy.
Reheating in Barszcz:
- Place refrigerated or frozen uszka directly into hot barszcz czerwony (beet soup). Let them warm through in the broth for 2–3 minutes before serving.
Pro Tips for Best Results:
- Avoid reheating in the microwave, as it can make the dough chewy and tough.
- When pan-frying, use medium heat to avoid burning while ensuring the dumplings heat evenly.
- If freezing, label the bags or containers with the date so you can use them within the recommended timeframe.
Homemade Uszka – Polish Mushroom Dumplings
Equipment
- large mixing bowl
- Rolling Pin
- Round cutter or knife – round or square cutter (2–2.5 inches in diameter) is ideal.
- Small spoon or teaspoon
- Fork or crimping tool (optional)
- large pot
- slotted spoon
- Pastry mat
Ingredients
The Dough
- 3 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp oil
- 3/4 cup warm water
- 1 egg
The Filling
- 7 oz dried wild mushrooms
- 1 lb fresh mushrooms chopped
- 1 medium onion diced
- 1 leek chopped
- 2 cups water
- 2 tsp fresh thyme optional
- salt pepper
- 2 tbsp butter
Instructions
- Heat up 2 cups of water; add the dried wild mushrooms and cook over low heat for about 30 minutes. Remove from the heat and let sit in the water for a little longer.
- Using a slotted spoon, remove the mushrooms and rinse them. Keep the liquid from cooking them for future use. It is great to add it to the borsch.
- Clean and chop the fresh mushrooms; peel and dice the onion, chop the leek.
- Heat up 2 tbsp of butter; sauté onions and leek for a few minutes; add all the mushrooms, salt – and pepper.
- Reduce the heat and cook it all together, stirring occasionally; mushrooms will release their juices first, and then they will evaporate.
- Remove from the heat, set aside to cool.
- Using an immersion blender, process the mushroom mixture until it becomes a chunky paste.
- Combine flour and salt; mix egg and oil in a small bowl. Add it to the dry flour mix. Start adding the warm water and working the dough.
- Using your hands, form the dough into a ball. Place it in the bowl, cover it with plastic wrap, and set aside for 30 minutes.
- Assemble the dumplings; divide the dough into 2 parts; roll each part into thin layer; using cookie cutter, cut circles in the doug.h
- Place a small amount (half tsp) of the mushroom filling onto each circle; connect the edges of the dough forming crescent; connect both ends to form a ring.
- In a large pan bring water to boil, add salt; add the dumplings into the boiling water, don’t crowd them; when they start to float, cook for another minute and then remove using slotted spoon.
Notes
Nutrition
Did you make this recipe?
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Conclusion
Uszka are more than just dumplings—they’re a celebration of tradition, flavor, and versatility. Whether served in a warm bowl of barszcz, tossed in butter and herbs, or pan-fried for a crispy twist, these mushroom-filled dumplings bring comfort and joy to the table. With a few simple ingredients and some hands-on time, you’ll have a dish that’s perfect for festive occasions or a cozy family meal.
So, roll up your sleeves and create a batch of these Polish uszka – you’ll be rewarded with every delicious bite. And don’t forget to freeze some for later; you’ll thank yourself on a busy day!
FAQ
What does “uszka” mean?
In Polish, “uszka” translates to “little ears,” which describes the shape of these dumplings. They resemble small ears when folded, giving them their unique name.
Can I make uszka dough without eggs?
Yes! While eggs add richness and elasticity to the dough, you can make a vegan version by omitting the egg and slightly increasing the water or using plant-based milk. The dough will still be pliable but might require more careful handling.
What kind of mushrooms are best for the filling?
Traditionally, dried wild mushrooms like porcini are used for their intense, earthy flavor. You can also use fresh mushrooms, such as cremini or button mushrooms, though the flavor will be milder. Combining fresh and dried mushrooms is another great option for added depth.
How do I prevent uszka from sticking together when boiling?
To avoid sticking, make sure the water is at a rolling boil before adding uszka and stir gently right after adding them. You can also add a splash of oil to the boiling water.
Do I need special equipment to make uszka?
Not at all! A rolling pin, a round or square cookie cutter (or even the rim of a glass), and a fork for sealing are all you need. If you have a pasta machine, it can speed up rolling out the dough, but it’s not essential.
How can I adapt the filling?
While mushrooms are traditional, you can get creative! Try filling uszka with sauerkraut, cooked lentils, or caramelized onions for different flavor profiles.
Can uszka be served without barszcz?
Yes! Uszka are delicious on their own, tossed in butter with herbs, or served with a dipping sauce like sour cream, mushroom sauce, or garlic yogurt sauce.
Can I prepare the dough or filling in advance?
Yes, both the dough and filling can be made a day ahead. Store the dough wrapped in plastic wrap in the fridge and keep the filling in an airtight container.
