Polish Mushroom Dumplings Uszka
Dive into the comforting flavors of traditional Polish cuisine with these Mushroom Dumplings, known as Uszka. Perfectly plump and bursting with earthy goodness, these delicate dumplings are filled with a savory blend of porcini and white mushrooms, sautéed with onions, garlic, and buttery breadcrumbs for a rich, indulgent flavor. The tender homemade dough, rolled paper-thin and hand-shaped into their signature crescent form, wraps around the filling to create bite-sized treats that are boiled to perfection. Traditionally served alongside a steaming bowl of ruby-red borscht, Uszka are a must-have dish during Christmas Eve feasts but equally delightful any time of year. Whether enjoyed dipped in soup or with a drizzle of melted butter, these mushroom dumplings are a labor of love that celebrates the heartwarming artistry of Polish cooking.
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Recipe Information
Ingredients
- 50 g Dried porcini mushrooms
- 250 g White mushrooms
- 1 medium Onion
- 1 clove Garlic
- 2 tbsp Breadcrumbs
- 2 tbsp Butter
- 1 tsp Salt
- 0.5 tsp Black pepper
- 300 g All-purpose flour
- 1 large Egg
- 125 ml Water
- 1 tbsp Vegetable oil
Instructions
Place the dried porcini mushrooms in a bowl with 250 ml of hot water. Let them soak for 30 minutes, then drain and finely chop the mushrooms, reserving the soaking liquid.
Finely chop the fresh white mushrooms, onion, and garlic.
In a skillet, melt butter over medium heat. Sauté the onion and garlic until soft and fragrant, about 3 minutes.
Add the fresh mushrooms to the skillet and cook until their water has evaporated, about 8-10 minutes.
Stir in the soaked porcini mushrooms and 2 tablespoons of the reserved soaking liquid. Cook until well combined and liquid is absorbed.
Remove the mushroom mixture from heat, stir in breadcrumbs, and season with salt and pepper. Set aside to cool.
To make the dumpling dough, combine flour and a pinch of salt in a large bowl. Create a well in the center, then add the egg, water, and oil.
Mix the ingredients with a fork until the dough starts to come together, then knead on a floured surface until smooth and elastic, about 8-10 minutes.
Divide the dough into two portions and roll each out on a floured surface to a thin sheet, about 2 mm thick.
Cut the dough into 5 cm squares. Place a small teaspoon of mushroom filling in the center of each square.
Fold each square into a triangle, pressing the edges firmly to seal, then bring the two lower corners together and pinch to form a small crescent shape.
Bring a large pot of salted water to a boil. Drop the dumplings in small batches into the water, stirring gently to prevent sticking.
Boil the dumplings for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
Serve the uszka with hot borscht or on their own with a drizzle of melted butter.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.5 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
