Uszka are small, traditional Polish dumplings, often served in a rich broth, especially during Christmas Eve dinners. The name "uszka" translates to "little ears" reflecting their small, ear-like shape.
Uszka are typically filled with a mixture of mushrooms and onions, though some versions may also include sauerkraut.
These dumplings are often served in beetroot soup, known as "barszcz," but can also accompany other soups or be served on their own, often with a drizzle of melted butter or sautéed onions. Uszka are a beloved comfort food and a staple in Polish holiday meals, particularly at Christmas.
Ingredients (Makes about 55 dumplings)
Dumpling Wrappers:
- 250g high-gluten flour
- 150ml hot water
- Pinch of salt
- Cornstarch for dusting
Dumpling Filling:
- 260g ground pork
- 20g dried mushrooms, chopped
- Salt and pepper, to taste
Instructions
Make the Wrappers
1. Mix the Dough:
- In a medium bowl, combine the flour (optionally mixed with beetroot powder for color) and a pinch of salt.
- Slowly add hot water while stirring with a spatula until a shaggy dough forms.
- Knead the dough by hand for 4-5 minutes until smooth.
- Place the dough in a bowl, cover with plastic wrap, and let it rest for 30 minutes to 2 hours at room temperature.
2. Roll the Dough:
- After resting, divide the dough into 4 equal parts. Dust each piece with cornstarch.
- Roll each part out to 1-2 mm thick on a floured surface.
- Lightly dust with cornstarch if the dough sticks.
3. Make the Wrappers:
- Use a cookie cutter or a cup to cut out 6-7 cm rounds.
- Stack the wrappers with cornstarch dusted between them to prevent sticking.
- Repeat with the remaining dough. You should get around 54-58 wrappers.
Make the Dumplings
1. Prepare the Filling:
- Soak the mushrooms in hot water for about 1 hour.
- In a medium bowl, combine the ground pork, chopped rehydrated mushrooms, salt, and pepper.
- Mix well, cover, and let the filling marinate for 30 minutes.
2. Assemble the Dumplings:
- Place a tablespoon of filling in the center of each wrapper.
- Fold the wrapper in half and press the edges to seal.
- For an ear shape, fold the dumpling once again in half and seal the edges.
- Place the formed dumplings on a plate lined with parchment paper.
- Repeat until all wrappers and filling are used.
Cook the Dumplings
1. Boil the Dumplings:
- Bring a pot of water to a boil.
- Place the dumplings in the boiling water and cook for about 5 minutes after they float to the surface.
2. Serve:
- Carefully strain the cooked dumplings.
- Serve with beetroot soup (barszcz) or enjoy on their own.
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