These little dumplings are meant for borscht, but I like them in a clear broth, or even just by themselves. This recipe is from "Polish Classic Recipes" by Laura & Peter Zeranski, a fun book that updates the classics. Think tortellini when making these - these are not pierogi-sized dumplings. I would add a few rehydrated boletus (porcini), finely chopped, to the filling, for a richer taste. I saw these at the Polish deli - $10.99/lb - for that you can make this recipe several times!
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- 4 ounces mushrooms, finely chopped
- 2 tablespoons butter
- 1 small onion, finely chopped
- 4 tablespoons fresh breadcrumbs
- 2 tablespoons parsley, finely chopped
- 1 large egg, beaten
- salt and pepper
- 1Filling: Melt butter in a large skillet. Add the onion and saute until translucent, about 5 minutes.
- 2Add the chopped mushrooms and cook an additional 10 minutes, stirring from time to time, or until the liquid from the mushrooms has evaporated and the mixture starts to sizzle.
- 3Put the onion and mushroom mix in a large bowl. Add the breadcrumbs, parsley and the beaten egg. Season with salt and pepper, to taste.
- 4Mix everything together to form a firm paste. Allow the paste to cool slightly before filling the dumplings. The filling can be made 24 hrs ahead of time.
- 5Dough: Whisk together the egg, milk and salt.
- 6Stir in half of the flour until it is incorporated, then add the other half and continue to stir.
- 7After it comes together into a thick, sticky dough, place the dough on a floured surface and knead until it is smooth, supple and soft, but not sticky. Add additional flour, as necessary, to achieve this.
- 8Form the dough into a ball, wrap it in plastic wrap or place in bowl and cover with plastic. Let rest 15 minutes.
- 9Dumplings: Take half the dough and roll it out as thin as possible, about 1/8 in thick, Cut the dough into 1 1/2 or 2 inch squares. Place a small amount of filling into the middle of the square.
- 10Brush a bit of the beaten egg along the edges and fold the dough over to form a triangle, Seal well. Place on the work surface with the top pointing away from you and fold the two side point together, pressing to seal.
- 11Heat salted water in a large pot to a boil. Add the dumplings, let them rise and cook for 3 to 4 minutes longer. (Give them a stir if they are sticking to the bottom),.
- 12Drain. Place a few pockets in each soup bowl and fill with hot borscht or broth.
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Nutritional Facts for Polish Mushroom Dumplings - Uszka
Serving Size: 1 (603 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 54.3
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 1.0 g
- Cholesterol 31.5 mg
- Sodium 47.9 mg
- Total Carbohydrate 6.5 g
- Dietary Fiber 0.3 g
- Sugars 0.3 g
- Protein 2.1 g