Polish Mushroom Dumplings Uszka Recipe

How to Make Polish Mushroom Dumplings Uszka

1. **Filling:**
2. Melt 2 tablespoons of butter in a large skillet over medium heat.
3. Add 1 medium yellow onion, finely chopped, and sauté until translucent, about 5 minutes.
4. Add 8 ounces cremini mushrooms, finely chopped, and 1 ounce dried porcini mushrooms (rehydrated and finely chopped). Cook for 10-12 minutes, stirring occasionally, until the liquid has evaporated and the mixture begins to brown.
5. Transfer the onion and mushroom mixture to a large bowl.
6. Add 1/2 cup breadcrumbs, 2 tablespoons chopped fresh parsley, and 1 large egg, lightly beaten.
7. Season generously with salt and pepper to taste. Mix well to form a firm paste.
8. Let the filling cool completely before using. (Can be made 24 hours in advance).
9. **Dough:**
10. In a large bowl, whisk together 1 large egg, 1/4 cup milk, and 1/2 teaspoon salt.
11. Gradually add 2 cups all-purpose flour, mixing until a thick dough forms.
12. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5-7 minutes). Add more flour, 1 tablespoon at a time, if needed, to prevent sticking.
13. Form the dough into a ball, wrap it in plastic wrap, and let it rest for 15 minutes.
14. **Dumplings:**
15. On a lightly floured surface, roll out half of the dough very thinly (about 1/8 inch thick).
16. Cut the dough into 1 1/2-inch squares.
17. Place a small teaspoon of filling in the center of each square.
18. Brush the edges of each square with a little beaten egg.
19. Fold the dough over to form a triangle, pressing firmly to seal the edges.
20. Fold the two side points of the triangle together to create a small crescent shape.
21. Bring a large pot of salted water to a boil.
22. Gently add the dumplings and cook for 3-4 minutes, or until they float to the surface and are cooked through.
23. Remove the dumplings with a slotted spoon and serve immediately in hot borscht, broth, or on their own.