Uszka z Grzybami

Name: Uszka z Grzybami
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 cup hot water (for soaking the porcini); 1/2 oz dried porcini mushrooms; 8 oz cremini mushrooms, finely chopped; 1 medium yellow onion, finely diced; 2 tbsp unsalted butter (for the filling); 2 cloves garlic, minced; 1/2 tsp dried marjoram; 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 2 cups all-purpose flour; 2 yolks large egg yolks; 1/2 cup cold water (for the dough); 2 tbsp unsalted butter (for serving), melted

Small Polish dumplings shaped like little ears and filled with dried porcini and fresh mushrooms, onion, and marjoram. They are traditionally served floating in clear beet soup, barszcz, at the Christmas Eve supper.

70 minHardServes 4390 cal/serving

PolishDinnerStovetopVegetarian

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Ingredients

1 cup hot water (for soaking the porcini)
1/2 oz dried porcini mushrooms
8 oz cremini mushrooms, finely chopped
1 medium yellow onion, finely diced
2 tbsp unsalted butter (for the filling)
2 cloves garlic, minced
1/2 tsp dried marjoram
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 cups all-purpose flour
2 yolks large egg yolks
1/2 cup cold water (for the dough)
2 tbsp unsalted butter (for serving), melted

Instructions

1

Pour 1 cup hot water (for soaking the porcini) over 1/2 oz dried porcini mushrooms and soak 20 minutes. Lift the mushrooms out, squeeze them dry, and chop them finely. Strain the soaking liquid through a coffee filter and keep it.
2

Melt 2 tbsp unsalted butter (for the filling) in a skillet over medium heat. Cook 1 medium finely diced yellow onion for 5 minutes, then add 8 oz finely chopped cremini mushrooms and the chopped porcini. Cook about 10 minutes, until dry.
3

Add 2 cloves minced garlic, 1/2 tsp dried marjoram, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper. Splash in a spoonful of the soaking liquid and cook until it evaporates. Let the filling cool.
4

Mix 2 cups all-purpose flour, 2 yolks large egg yolks, and 1/2 cup cold water (for the dough) into a smooth, firm dough. Knead about 5 minutes, wrap, and rest 20 minutes.
5

Roll the dough very thin, about 1/16 inch, and cut it into 2-inch rounds. Place a small spoonful of filling in the center of each, fold into a half-moon, press the edges, and bring the corners together into a small ear shape.
6

Boil the dumplings in a large pot of salted water for 4 to 5 minutes, until they float and the dough is cooked through.
7

Drain and toss the uszka with 2 tbsp melted unsalted butter (for serving) until glossy. Serve hot.

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Questions

How long does Uszka z Grzybami take?

As written, 70 minutes: 60 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 1, 20 minutes.

What should Uszka z Grzybami look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until they float and the dough is cooked through.

Can I make Uszka z Grzybami gluten-free?

Yes. The gluten in Uszka z Grzybami is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Uszka z Grzybami vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter (for the filling), 2 tbsp unsalted butter (for serving), melted and 2 yolks large egg yolks. For fully plant-based entries, see the vegan dinner collection.

Does Uszka z Grzybami contain eggs?

Yes: 2 yolks large egg yolks. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Kopytka side
Sałatka Jarzynowa salad
Paczki dessert

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