Homemade Uszka - Polish Mushroom Dumplings
Small in size but big in flavor - Uszka - Polish Mushroom Dumplings! Must have for Christmas. Tradition, flavor, and versatility, all in one
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
Don’t overwork the dough - once your dough is smooth and elastic, stop kneading.
Work efficiently with the dough - Shape the uszka quickly, as the dough becomes less stretchy as it sits.
Taste the filling - before shaping all your uszka, taste the filling and adjust the seasoning if needed. There is nothing worst that to have a batch of bland tasting uszka.
Nutrition
Serving: 10pieceCalories: 333kcalCarbohydrates: 59gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 28mgSodium: 190mgPotassium: 663mgFiber: 5gSugar: 3gVitamin A: 327IUVitamin C: 5mgCalcium: 30mgIron: 3mg
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