Polish Mushroom Dumplings Uszka Food

POLISH 'LITTLE EARS' DUMPLINGS (USZKA)

Steps:

• Gather the ingredients.
• Carefully lift the mushrooms from the soaking liquid so as not to disturb the grit at the bottom of the bowl, squeezing the liquid from the mushrooms as you go. Save this liquid for beet soup or another purpose. Chop mushrooms very finely by hand or in a food processor and set aside.
• Heat butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes.
• Add chopped mushrooms to onions and cook until liquid has evaporated and mixture begins to sizzle, about 10 minutes.
• Transfer onion-mushroom mixture to a large bowl and add the beaten egg, parsley, and breadcrumbs. Season to taste with salt and pepper and mix together, forming a firm paste. If the mixture seems too coarse and doesn't hold together, pulse it in a food processor. Set aside and let cool completely while you make the dough. The mushroom filling will keep, refrigerated, for up to 24 hours.
• Gather the ingredients.
• Place the all-purpose flour in a stand mixer or large bowl. Blend in the beaten egg, salt, and 1/4 cup water.
• Mix until a dough forms, adding additional water if necessary. Knead dough until smooth, about 10 minutes. Cover with plastic wrap, and let rest 20 minutes.
• Put a large pot of broth or salted water on to boil. Cut the dough in half. On a lightly floured surface, roll out half the dough into a thin square or rectangle, about 10 x 14 inches. Cut into 2-inch squares. ( Note: Alternatively, the dough can be cut into small circles and folded as for pierogi .)
• Place a teaspoon of the mushroom filling or the filling of choice on each square. Moisten the edges of the dough with water and fold in half to form a triangle, pressing out any air.
• Dab one of the points with water and lap the other point over and press them together. It will look a little like a tricornered hat. Repeat rolling and filling with remaining dough.
• Drop uszka into boiling broth or water and cook 10 minutes or until tender when tested.

POLISH MUSHROOM DUMPLINGS - USZKA

Steps:

• 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.

USZKA DO BARSZCZU (MUSHROOM DUMPLINGS FOR BORSCHT)

Steps:

• Place dried mushrooms in a small saucepan and cover with hot water; bring to a boil. Cook until tender, about 20 minutes. Drain and chop into small pieces.
• Melt butter in a saucepan over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in mushrooms; continue cooking until onion is soft, about 5 minutes. Season with salt and black pepper. Add breadcrumbs if filling seems too wet.
• Combine flour, hot milk, and egg yolk in a large bowl, stirring quickly with a fork until a soft and smooth dough forms.
• Roll dough out on a lightly-floured surface. Cut into 1 1/2-inch squares. Place a teaspoon of filling in the center of each square. Fold the dough over the filling to form a triangle and pinch edges to seal. Bring the bottom corners together and pinch together.
• Bring a large pot of lightly salted water to a boil. Cook dumplings in batches until they float to the surface of the water, about 10 minutes. Transfer to a serving plate with a slotted spoon.