Uszka’ are another type of Polish pierogi filled with wild-mushroom and traditionally served with clear borscht on Christmas Eve dinner. Here is how you make them.

Some Polish housewives already feel anxiety owing to the amount of time and work they need to spend preparing Christmas food. The easiest way to deal with it is just to buy ready made pierogi and ‘uszka’ in the closest market. Living outside of Poland things may not look so simple. Here is a good recipe to recreate the taste of Polish Christmas.

Polish uszka, owing to their shape, are called and translate to “little ears.” At my parents’ house, we would always put 1 grosz (1 cent) into one of the ‘uszka‘ on Christmas Eve. The belief is that the one who finds the coin will get rich in the New Year. I have never found the coin, but this year I’m certain I’m going to be lucky!

It’ll be my first year organizing Christmas in Seattle. I’m planning on making clear borscht and, since my husband doesn’t eat mushrooms, all the ‘uszka’ will be mine!

All the dishes on our Christmas table will be vegan or vegetarian. Though you have to know that traditionally during the Christmas Eve dinner Poles, eat fish but no red meat. 

Recipe for Polish Uszka (“Little ears”) for the Christmas Eve

Uszka Polish mushroom pierogi
How you make ‘Uszka’- Polish Christmas mushroom pierogi

INGREDIENTS FOR POLISH USZKA RECIPE

Dough:

  • 3 cups of flour (and some flower to sprinkle the breadboard)
  • teaspoon of salt
  • 1 spoon of oil
  • 1 cup of boiling water

Mushroom filling:

  • 3,5 oz of dried mushrooms
  • 1/4 cup of boiling water
  • 2 medium-size onions
  • oil or butter for frying
  • salt and black pepper

HOW TO MAKE POLISH USZKA DUMPLINGS

  1. The mushroom filling: Place mushrooms into a pot, add about 1/4 cup of boiling water, cover pot tightly and simmer gently for about 6 – 8 minutes, take it off the cooker and leave it under the lead for the night or a few hours.
  2. Peel the onions, cube it and stir on a pan till it’s nice and gold.
  3. Drain the mushrooms (if you like, use the mushroom water to spice your borsch) and mix it together with the onion. Grind it together in a meat grinder or mixer for a few seconds.
  4. The dough: Flour, salt, and oil mix using a food mixer with a hook. You can also combine the ingredients in a bowl using your hand. Start pouring the hot water inside (be careful not to burn yourself) and mix it either using your hand or fork.

    Uszka (small ears) pierogi with mushroom feeling
    ‘Uszka’ (“small ears”) mushroom pierogi
  5. How to shape uszka: You get soft, flexible dough that doesn’t stick to hand. Cover it with a cloth, so the dough doesn’t dry out and let it rest for 10-15 minutes.
  6. Roll the pierogi dough flat, cut out small thin circles and put a bit of the mushroom feeling in the center. Fold it in half and close the dumpling by pressing the now touching walls with your fingers. If the walls don’t stick together use a bit of water so, they do.
  7. Now, when you hold one closed dumpling fold the dumpling again. The opposide ends of the dumpling should stick.

Well done! Smacznego!