Dumplings Stuffed with Mushrooms

Name: Dumplings Stuffed with Mushrooms (Uszka do zupy)
Cuisine: Polish
Ingredients: 225 g/8 oz/2 cups plain (all-purpose) flour, plus extra for dusting; 30-45 ml/2-3 tbsp lukewarm water; 115 g/4 oz/2 cups dried mushrooms, rinsed and soaked in warm water for 30 minutes; 115 g/4 oz/2 cups dried mushrooms, rinsed and soaked in warm water for 30 minutes; 25 g/1 oz/2 tbsp butter; 1 onion, very finely chopped; 15 ml/1 tbsp fresh white breadcrumbs; 30 ml/2 tbsp finely chopped fresh parsley; 1 egg, beaten; salt and ground black pepper, to taste; salt and ground black pepper, to taste

Uszka do zupy

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

These tiny stuffed dumplings are traditionally served as an accompaniment to borscht or clear soup, or as a light snack with a shot of 95 per cent proof Polish spirit or vodka. Uszka means “little ears” in Polish, and it is generally thought that the smaller the dumplings the greater the skill of the cook who made them.

Ingredients

225 g/8 oz/2 cups plain (all-purpose) flour, plus extra for dusting
2.5

Europe
Poland
Side dish
Snack
Vegetarian
Eastern Europe

Method

To make the filling, drain the soaked mushrooms and chop very finely. Gently heat the butter in a large frying pan, add the onion and sauté for 5 minutes, or until softened.
Add the chopped mushrooms to the pan and cook for about 10 minutes, or un