Polish 'Little Ears' Dumplings (Uszka)
Polish 'little ear' dumplings, or uszka, are traditionally filled with a savory mushroom mixture.
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Instructions
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Start boiling a large pot of broth or salted water.
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Remove and finely chop mushrooms, reserving soaking liquid.
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Sauté chopped onion in butter until translucent.
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Stir in chopped mushrooms and cook until liquid evaporates.
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Combine the onion-mushroom mixture with beaten egg, parsley, and breadcrumbs. Season, mix into a firm paste, and cool completely.
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Combine flour, egg, salt, and 1/4 cup water in a bowl or stand mixer.
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Mix to form dough, adding water as needed, then knead for 10 minutes until smooth. Cover and let rest for 20 minutes.
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Divide dough in half. Roll out one half thinly on a floured surface and cut into 2-inch squares.
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Place a teaspoon of filling on each square, moisten edges, and fold into a triangle, pressing to seal.
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Join two points of the triangle together with water to form the 'little ear' shape.
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Repeat rolling and filling with remaining dough.
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Drop dumplings into boiling liquid and cook for 10 minutes, or until tender.