Polish Mushroom Dumplings for BorschtIntermediate
ChristmasPolishSnacksVegetarian

Polish Mushroom Dumplings for Borscht

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Traditional Polish mushroom dumplings known as uszka, served with clear beet borscht. These small, hand-shaped dumplings are filled with finely chopped mushrooms and onion, then cooked until tender. Light, aromatic, and classic, they are an essential addition to Christmas Eve borscht but can be enjoyed year-round.

By Karel R.
Total55 mins
Prep45 mins
Cook10 mins
Servings4
DifficultyIntermediate

Preparation

8 steps · tap a step to mark it done

  1. Dough

  2. Place flour and salt in a bowl.

  3. Add warm water and oil, then knead into a smooth, elastic dough.

  4. Cover and let rest for .

  5. Filling

  6. Heat butter or oil in a pan.

  7. Add mushrooms and cook until all moisture evaporates.

  8. Season with salt and pepper and let cool completely.

  9. Shaping & Cooking

  10. Roll the dough thin and cut into small squares. Place a small amount of filling in the center of each square. Fold into triangles, then join the ends to form small "ears."

  11. Cook in salted boiling water for 2-3 minutes after they float to the surface. Remove with a slotted spoon. ENJOY!

Cook’s note

These dumplings are traditionally served in clear beet borscht. Make them small and thin for the best texture and appearance.

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