Polish Mushroom Dumplings - Uszka

"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!"
photo by a food.com user photo by a food.com user
Ready In:
20-24 uszka


  • Filling

  • 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
  • Dough

  • 1 egg
  • 13 cup milk
  • 18 teaspoon salt
  • 1 cup all-purpose flour
  • 1 egg, beaten with 1 tbl water for sealing


  • Filling: Melt butter in a large skillet. Add the onion and saute until translucent, about 5 minutes.
  • Add 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.
  • Put the onion and mushroom mix in a large bowl. Add the breadcrumbs, parsley and the beaten egg. Season with salt and pepper, to taste.
  • Mix 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.
  • Dough: Whisk together the egg, milk and salt.
  • Stir in half of the flour until it is incorporated, then add the other half and continue to stir.
  • After 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.
  • Form the dough into a ball, wrap it in plastic wrap or place in bowl and cover with plastic. Let rest 15 minutes.
  • Dumplings: 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.
  • Brush 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.
  • Heat 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),.
  • Drain. Place a few pockets in each soup bowl and fill with hot borscht or broth.

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  1. ok these are just wonderful i loved then in stock but i can see useing these with cabbade soup too.very wonderful and easy to make


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