Ingredients
-
-
4
-
2
-
1
-
4
-
2
-
1
-
-
-
1
-
1/3
-
1/8
-
1
-
1
-
Directions
Polish Mushroom Dumplings – Uszka, These little dumplings are meant for borscht, but I like them in a clear broth, or even just by themselves This recipe is from Polish Classic Recipes by Laura & Peter Zeranski, a fun book that updates the classics Think tortellini when making these – these are not pierogi-sized dumplings I would add a few rehydrated boletus (porcini), finely chopped, to the filling, for a richer taste I saw these at the Polish deli – $10 99/lb – for that you can make this recipe several times!, ok these are just wonderful i loved then in stock but i can see useing these with cabbade soup too very wonderful and easy to make, These little dumplings are meant for borscht, but I like them in a clear broth, or even just by themselves This recipe is from Polish Classic Recipes by Laura & Peter Zeranski, a fun book that updates the classics Think tortellini when making these – these are not pierogi-sized dumplings I would add a few rehydrated boletus (porcini), finely chopped, to the filling, for a richer taste I saw these at the Polish deli – $10 99/lb – for that you can make this recipe several times!
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Steps
|
1
Done
|
Filling: Melt Butter in a Large Skillet. Add the Onion and Saute Until Translucent, About 5 Minutes. |
|
2
Done
|
Add the Chopped Mushrooms and Cook an Additional 10 Minutes, Stirring from Time to Time, or Until the Liquid from the Mushrooms Has Evaporated and the Mixture Starts to Sizzle. |
|
3
Done
|
Put the Onion and Mushroom Mix in a Large Bowl. Add the Breadcrumbs, Parsley and the Beaten Egg. Season With Salt and Pepper, to Taste. |
|
4
Done
|
Mix Everything Together to Form a Firm Paste. Allow the Paste to Cool Slightly Before Filling the Dumplings. the Filling Can Be Made 24 Hrs Ahead of Time. |
|
5
Done
|
Dough: Whisk Together the Egg, Milk and Salt. |
|
6
Done
|
Stir in Half of the Flour Until It Is Incorporated, Then Add the Other Half and Continue to Stir. |
|
7
Done
|
After It Comes Together Into a Thick, Sticky Dough, Place the Dough on a Floured Surface and Knead Until It Is Smooth, Supple and Soft, but not Sticky. Add Additional Flour, as Necessary, to Achieve This. |
|
8
Done
|
Form the Dough Into a Ball, Wrap It in Plastic Wrap or Place in Bowl and Cover With Plastic. Let Rest 15 Minutes. |
|
9
Done
|
Dumplings: Take Half the Dough and Roll It Out as Thin as Possible, About 1/8 in Thick, Cut the Dough Into 1 1/2 or 2 Inch Squares. Place a Small Amount of Filling Into the Middle of the Square. |
|
10
Done
|
Brush a Bit of the Beaten Egg Along the Edges and Fold the Dough Over to Form a Triangle, Seal Well. Place on the Work Surface With the Top Pointing Away from You and Fold the Two Side Point Together, Pressing to Seal. |
|
11
Done
|
Heat Salted Water in a Large Pot to a Boil. Add the Dumplings, Let Them Rise and Cook For 3 to 4 Minutes Longer. (give Them a Stir If They Are Sticking to the Bottom),. |
|
12
Done
|
Drain. Place a Few Pockets in Each Soup Bowl and Fill With Hot Borscht or Broth. |
