Soup dumplings

Soup dumplings

Uszka

By
From
Borsch, Vodka and Tears
Makes
20
Photographer
Bonnie Savage

At Borsch we use two different fillings to make uszka — one is the same as the meat pierogi filling; the other is a mushroom filling as described below. It is worth noting that uszka means ‘ear’ in Polish. So whatever way you can bend it to make it look like an ear, it’s probably the right way!

Ingredients

Quantity Ingredient
1/2 quantity Polish dumplings
egg white, lightly beaten, for brushing

Mushroom filling

Quantity Ingredient
2 teaspoons butter
1/2 small onion, finely diced
50g small button mushrooms, wiped over with a clean damp cloth and thinly sliced
A pinch salt, or to taste
A pinch dried marjoram
1 tablespoon Polish soup stock
or 1 tablespoon water

Method

  1. To make the mushroom filling, heat the butter in a frying pan and sauté the onion until it just starts to colour. Add the mushroom, salt, marjoram and stock and cook until the mushroom has softened and the liquid has evaporated. Adjust the seasoning with salt, pepper and lemon juice or white wine vinegar, as needed.
  2. Follow the instructions for making dough in the Pierogi dough recipe — you should make about 20 circles with an 8 cm diameter.
  3. Put 1 teaspoon of the mushroom filling into the centre of each pastry circle and brush one half of the rim with the egg white. Fold the circle carefully in half, trying to leave as little excess air as possible and press the edges together to seal. Next, lightly brush one of the end points with egg white and bring it around to meet the other point, pressing to seal. The dumplings can be stored at this stage on layers of baking paper. You can freeze them successfully for up to 3 months.
  4. To cook the dumplings, bring a saucepan of salted water to the boil and cook for 3 minutes, or until al dente. Drain and transfer immediately to bowls of warm borsch. We serve 3 dumplings per bowl but some people (including me) have been known to order double!

Variation

  • You can also serve uszka as a snack with sour cream — it first needs to be boiled, then sautéed lightly in oil or butter before serving.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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