Polish Uszka Recipe: Mushroom Dumplings for Beet Broth

This Polish uszka recipe makes small, tender dumplings filled with mushrooms and onion. Their name means “little ears”, a reference to their folded shape. Serve them in clear Christmas Eve beet broth, or enjoy them with a little butter and the broth on the side. The filling and dough can both be made ahead, so the final shaping is easier to fit into a festive meal.

Ingredients for the filling and dough

This recipe makes approximately 40 small dumplings, enough for about 6 bowls of broth. The exact number depends on how thinly you roll the dough.

For the filling:

• 30 g dried wild mushrooms
• 250 g fresh button mushrooms, finely chopped
• 1 small onion, finely chopped
• 1 tablespoon butter or neutral oil
• Salt and freshly ground black pepper

For the dough:

• 300 g all-purpose flour, plus a little for dusting
• About 160 ml warm water
• 1 tablespoon neutral oil
• A pinch of salt

Check dried mushrooms for grit and rinse them briefly. Use edible dried mushrooms from a reliable source. Their soaking liquid can add flavor to broth, but strain it through a fine filter first to remove any sand.

Make a concentrated mushroom filling

Cover the dried mushrooms with warm water and soak until pliable, usually 30 to 60 minutes. Lift them out, rinse if gritty, and simmer in fresh water until tender. Drain well, cool, and chop finely. Cooking time varies with the mushroom and the size of the pieces.

Cook the onion in butter or oil over medium heat until soft. Add the fresh mushrooms and cook, stirring, until their liquid has evaporated. Stir in the cooked dried mushrooms and cook briefly. Season with salt and pepper, then cool completely. Chop the mixture again if the pieces are too large: a fine filling is easier to enclose in a small square of dough.

The mixture should be moist but not wet. Excess liquid can prevent the edges from sealing. If necessary, return it to the pan for a few minutes, then cool it again.

Roll and shape the little ears

Mix the flour and salt, then add the oil and most of the warm water. Bring together, adding the remaining water as needed. Knead until smooth and pliable, about 8 minutes. Cover and rest for 30 minutes so the dough relaxes. For another guide to handling a similar dough, see the pierogi dough recipe.

1. Divide the dough into manageable pieces and keep the rest covered.
2. Roll one piece thinly on a lightly floured surface. Cut into squares about 4 cm wide.
3. Put a small amount of filling in the center of each square. Fold diagonally into a triangle and press the edges firmly together, pushing out trapped air.
4. Wrap the two long corners around a fingertip and pinch them together. Place the finished dumplings on a lightly floured tray under a clean towel.

If the dough dries before sealing, moisten an edge with a little water. Avoid too much flour between the layers, which can stop them sticking.

Cook and serve in broth

Bring a wide pot of salted water to a gentle boil. Cook the uszka in batches, stirring gently at first so they do not stick. Once they float, simmer for another 2 to 3 minutes, until the dough is tender and the filling is hot. Remove with a slotted spoon.

Put a few dumplings in each warm bowl and ladle clear Christmas Eve beet broth over them. Cooking the dumplings separately helps keep the broth clear. Taste one first: a thicker fold may need a little more time.

FAQ

Can I freeze uszka before cooking?

Yes. Freeze them in a single layer on a tray, then transfer to a sealed freezer container. Cook from frozen in gently boiling water, allowing extra time and checking that the center is hot.

Can I make the filling in advance?

Yes. Refrigerate the cooled filling in a covered container and use it within 2 days. Keep raw dough covered in the refrigerator as well; let it soften slightly before rolling.