Polish mushroom uszka for red barszcz

Uszka are small dumplings made with thin dough and a finely chopped filling of dried mushrooms and onion. Cook them in salted water and serve in hot red barszcz. This recipe makes about 60, depending on the size of the dough pieces and the amount of filling.

Ingredients

For the dough:

• 300 g plain flour, plus a little for dusting
• About 150 ml warm water
• 1 tablespoon oil and a pinch of salt

For the filling:

• 50 g dried wild mushrooms
• 1 large onion
• 1 tablespoon oil
• Salt and pepper to taste
• 1 tablespoon breadcrumbs, optional if the filling is wet

Choose edible mushrooms from a reliable source. Their concentrated flavour means a small amount is enough for these little dumplings. Add the water to the dough gradually, adjusting for the flour's absorbency. Chop the filling finely enough that it will not tear the dough when shaping.

Cooking the mushrooms and preparing the filling

Rinse the mushrooms, cover with cold water and soak for several hours, preferably overnight in the fridge. Cook them in the soaking water until tender, usually 30 to 45 minutes. Drain and leave to cool. If the liquid is free of grit, strain it through a fine sieve or filter and use it in the barszcz.

Finely dice the onion and cook it in oil until translucent. Chop the mushrooms very finely or briefly process them with the onion. Season with salt and pepper. If the filling is wet, cook off the moisture in a pan and add a little breadcrumbs if needed. Leave to cool completely. A cool, compact filling is easier to portion and will not soften the dough edges.

Kneading and cutting the dough

Mix the flour with the salt, oil and most of the warm, not scalding, water. Knead for about 8 minutes until smooth and elastic. Add a little water if crumbly or a little flour if very sticky. Cover and rest for 30 minutes.

Divide the dough into portions. Roll one thinly on a lightly floured surface, keeping the rest covered. Cut into squares about 4 cm across, or cut out small circles. Knead the scraps together and let them rest briefly before rolling again. For more on the texture, see the pierogi dough guide.

Folding and cooking uszka

Place a small amount of filling, about half a teaspoon, in the centre of each square. Fold diagonally into a triangle and seal the edges carefully, pressing out the air. Bring two opposite corners together around a finger and press firmly. If the dough has dried, moisten the ends with a drop of water. For circles, first fold like small pierogi, then join the ends.

Place the uszka on a floured board under a cloth. Bring a large pot of salted water to the boil. Add the dumplings in batches and stir gently. Once they float, cook for about 2 more minutes at a gentle boil. Remove one and check that the dough at the sealed edge is tender. Drain, divide between bowls and pour hot barszcz over them. Christmas Eve barszcz is a good accompaniment.

For the first batch, shape a few uszka and cook one as a test. This shows whether the dough is thin enough and the filling adequately seasoned. Keep the remaining dough covered while working, as dry edges are harder to seal. If filling escapes, use less or chop the mushrooms more finely. Arrange the finished uszka separately so they do not stick together.

FAQ

Can I prepare uszka ahead?

Yes. Refrigerate cooked, cooled uszka in a closed container until the next day. Briefly heat them in hot water, drain and serve with barszcz.

How do I freeze them?

Arrange uncooked uszka separately on a floured tray. Once frozen, transfer them to an airtight container. Cook from frozen for slightly longer than fresh uszka, checking that both dough and filling are hot.

Why do uszka come apart?

Too much filling or filling on the edges can prevent a good seal. Press the dough together firmly and moisten any dry areas lightly. Cook in batches so they are easier to stir gently.