Traditional Polish Uszka Recipe

Ingredients

For the Dough:

2 cups of all-purpose flour
1/2 cup of warm water
1 large egg
1/2 teaspoon of salt

For the Filling:

1 lb of mixed wild mushrooms
1 large onion, finely chopped
2 tablespoons of butter
1 teaspoon of salt
1/2 teaspoon of black pepper

For the Broth:

2 large carrots, chopped
1 large onion, chopped
2 celery ribs, chopped
1 parsnip, chopped (optional)
1 lb of beef or chicken bones
10 cups of water
Salt and pepper to taste

Steps and instructions

Start by preparing the dough. In a large mixing bowl, combine the flour, warm water, egg, and salt. Knead until the dough is smooth and elastic. Cover the bowl with a clean kitchen towel and let it rest for about 30 minutes.
While the dough is resting, prepare the filling. Clean the mushrooms and chop them finely. In a large pan, melt the butter and sauté the onions until they are translucent. Add the chopped mushrooms, salt, and black pepper. Cook over medium heat until all the liquid has evaporated. Let the mixture cool down.
Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut out circles using a round cookie cutter or a glass. Place a spoonful of the mushroom filling in the center of each circle. Fold the dough over the filling to form a half-circle and press the edges together to seal. Then bring the two corners together to form a small 'ear' shape. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Cook the uszka in batches for about 5 minutes, or until they rise to the surface. Using a slotted spoon, transfer them to a plate and cover to keep warm.
While the uszka are cooking, prepare the broth. In a large pot, combine the carrots, onion, celery, parsnip, bones, and water. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for about 2 hours, skimming off any foam that rises to the surface. Strain the broth and adjust the seasoning if necessary.
Just before serving, reheat the uszka in the hot broth for a couple of minutes. Serve the uszka in bowls, ladled with the hot broth. Enjoy your homemade uszka!

Tools for making

Mixing Bowl - A large bowl for combining the dough ingredients and mixing them thoroughly.
Large Pan - A pan for sautéing the onions and mushrooms for the filling.
Round Cookie Cutter or Glass - A round cookie cutter or glass to cut out circles of dough for the uszka.
Slotted Spoon - A spoon with slots to transfer the cooked uszka from the boiling water to a plate.
Large Pot - A pot for boiling the uszka and simmering the broth.
Strainer - A tool to strain the broth and remove any solids.

Recipe variations

Use a different type of flour for the dough, such as whole wheat flour or rye flour, for a heartier flavor.
Experiment with different fillings, such as sauerkraut and mushroom, cheese and spinach, or potato and onion.
Add cooked ground meat, such as beef, pork, or chicken, to the filling for a meatier version.
For a vegetarian or vegan option, replace the mushroom filling with a mixture of cooked lentils, onions, and herbs.
Try a different type of broth, such as vegetable broth or mushroom broth, for a different flavor profile.
Add fresh herbs like dill, parsley, or thyme to the filling or sprinkle them on top for added freshness.
Make a sweet version by filling the uszka with a mixture of sweetened farmer's cheese, raisins, and cinnamon.
Instead of boiling the uszka, you can bake them in the oven until golden and crispy for a different texture.
Experiment with different shapes for the uszka, such as triangles, squares, or even traditional half-moon shapes.
Add a spoonful of sour cream or yogurt to the broth just before serving for a creamy twist.

Recipe overview

Welcome to our traditional Uszka recipe! Uszka are small, ear-shaped dumplings that originate from Poland. They're traditionally served in a clear Borscht soup on Christmas Eve, but they're delicious any time of the year. This recipe involves making your own dough and filling it with a savory wild mushroom and onion mixture. You'll also learn how to prepare a simple, yet rich broth to serve the dumplings in. Though making Uszka requires some time and patience, the result is a delightful, homemade dish that's comforting, flavorful, and worth the effort. Get ready to immerse yourself in the art of traditional Polish cooking and enjoy a delicious meal.

Common questions

Can I use a different type of flour for the dough?
Yes, you can use whole wheat flour or a combination of different flours, but it may affect the texture of the dough.
Can I use store-bought mushroom filling instead of making my own?
Yes, you can use store-bought mushroom filling if you prefer. Just make sure to adjust the seasoning accordingly.
Can I freeze the uszka?
Yes, you can freeze the uncooked uszka. Place them in a single layer on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer-safe bag or container. Cook them directly from frozen, adding a few extra minutes to the cooking time.
Can I use vegetable broth instead of making the broth from scratch?
Yes, you can use vegetable broth as a substitute for the homemade broth. It will alter the flavor slightly, but still be delicious.
Can I make the dough and filling ahead of time?
Yes, you can prepare the dough and filling a day in advance. Store the dough tightly wrapped in plastic wrap in the refrigerator. Keep the filling refrigerated in an airtight container. When ready to assemble, let the dough come to room temperature before rolling it out.
What are some serving suggestions for uszka?
Traditionally, uszka are served in clear broth, but you can also serve them with melted butter, sour cream, or sprinkled with chopped fresh herbs like parsley or dill.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining ingredients and kneading the dough.
Pan - A large pan for sautéing the onions and mushrooms.
Rolling Pin - A tool used to roll out the dough to the desired thickness.
Round Cookie Cutter or Glass - A tool for cutting out circles of dough.
Slotted Spoon - A spoon with slots or holes to transfer the cooked uszka from the boiling water.
Large Pot - A pot for boiling the uszka and simmering the broth.
Strainer - A tool for straining the broth to remove any solids.
Ladle - A large spoon with a long handle, used for serving the uszka and broth.

Origin stories

Uszka, which literally translates to "little ears", hail from the culinary traditions of Poland. These delightful dumplings are particularly associated with Wigilia, the celebratory meal held on Christmas Eve. According to tradition, the table should have an odd number of dishes, and uszka served in a clear, beetroot soup called borscht is one of the classics. Their distinctive shape is said to resemble tiny ears, hence the name. While they're traditionally filled with wild mushrooms and cabbage, variations have emerged over the years. Indeed, every Polish family might have their own unique twist on uszka, making them a cherished part of the country's diverse culinary tapestry. The act of making uszka is also often a family event, gathering generations together in the kitchen for a communal cooking session, echoing the importance of family and togetherness in Polish culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.