As promised yesterday (in my post about Polish Christmas Eve Borscht) , I am posting my recipe for Polish Christmas Eve Porcini Dumplings (Uszka). The name ‘uszka’ in Polish means ‘little ears’, which refers to the shape of these dumplings. Don’t worry if your batch doesn’t exactly look like a bunch of ears inside a bowl, it’s not the most appetising description anyway! As long as you make them small and compact and neat looking they’ll be fine.
I’ve included a few photos of the actual process of making the dumplings, which I hope you will find useful. Despite my somewhat lengthy instructions (which is unusual for me, I promise not to do it too often:) they are actually not very difficult to make. The dough is very elastic and easy to work with and I recommend rolling it out very thinly so the dumplings are not too doughy (they should be more about the mushrooms than the dough). The dough is quite tough and won’t tear easily. I promise! I know this is the second time I’ve made a promise in the same paragraph (!) but I keep my word! I trust this recipe completely. Do make sure you stick the edges of each dumpling together really well though so they don’t open up in the pot.
Have a lovely and delicious Christmas! I’ll be back with another post on Monday, the 26th, telling you what to do with your turkey leftovers:)
1 hrPrep Time
30 minCook Time
1 hr, 30 Total Time
- For the dough:
- 350 g flour (plus more for dusting)
- 3/4 cup warm water (approx. 180ml)
- 1 tablespoon butter
- Pinch of salt
- For the filling:
- 50 g dried porcini mushrooms
- 1/2 onion, finely chopped
- 1 tablespoon olive oil (plus more for drizzling)
- 1 tablespoon soy sauce
- 1 tablespoon breadcrumbs
- Salt and pepper to taste
- To make the dough place the flour and butter on your work surface and start combining using a large knife, gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. When the dough starts to come together and all the water has been added knead the dough for 2-3 minutes until it becomes smooth and elastic. If it's sticky add a bit of flour (but not too much as that could make it tough). Wrap the dough in cling film and refrigerate for 30 minutes.
- To make the filling soak the mushrooms in water for 10 minutes, drain and rinse well. Place in a saucepan, pour just enough water to cover the mushrooms, cover with a lid, bring to boil and simmer for about 30 minutes. You may have to add more water during the cooking so the mushrooms don't burn.
- Heat up the oil and fry the onion on a low heat for 2-3 minutes until it's softened, stirring occasionally (do not brown it!). Set aside.
- Once the mushrooms have been cooked drain any excess liquid (which you can use in a soup or stew), combine the mushrooms with the onion, soy sauce and seasoning and puree until the mixture becomes sticky (it can still have bigger bits of mushrooms or onion in it). Add the breadcrumbs and stir thoroughly. Taste the mixture and adjust seasoning as necessary.
- Divide the dough in 2 or 3 parts (easier to work with) and roll out one part (keeping the other 2 wrapped) on a lightly floured surface as thinly as possible (don't worry, the dough is quite elastic and won't tear easily). Using a glass with a diameter of approximately 6 cm make round shapes (gather up the excess dough and add to the other dough part). See the photos.
- Place a small amount of the filling in the middle of each dough circle (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together and bring the ends towards each other
- and stick together too (see the photos). Place the dumplings on a lightly floured surface.
- Fill a large pot with salted water, cover and bring to boil. Continue making the dumplings as you are waiting for the water to boil. When the water starts boiling carefully place the dumplings in the pot one by one (don't overcrowd the pot, do this in batches if you have to) and quickly but carefully stir with a wooden spoon. When the dumplings come up to the surface cook them for another minute, switch off the heat and using a slotted spoon transfer them onto a large plate. Drizzle with a little olive oil and leave to cool (if you are not using them straight away).
- Place the dumplings in an oven proof dish (the oil will prevent them from sticking to one another) and keep in the fridge (up to 2 days) until they are ready to be reheated (in the same dish).
- Serve hot, 4-5 per one portion of the borscht.
Click this < LINK > for the traditional Polish Christmas Eve Borscht recipe