UKRAINIAN MUSHROOM AND ONION DUMPLINGS
Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. "Vushka" means little ears in Ukrainian, and with their curvy whorls, that's just what they look like, especially when they turn bright red in a bowl of borscht served for Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the dinner from Dec. 24 to Jan. 6.
Provided by Julia Moskin
Categories dinner, main course
Time 1h30m
Yield About 60 dumplings
Number Of Ingredients 9
Steps:
- Make filling: place dried mushrooms in a small bowl and add 1/4 cup boiling water. Let soften, about 10 minutes. Strain, reserving liquid and mushrooms separately.
- In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes. Add button mushrooms and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquor. In a food processor, combine both kinds of mushrooms. Spoon in porcini liquid, leaving behind any silt in bottom of bowl. Pulse together until finely ground but not pasty: about 3 or 4 pulses. Add salt and pepper to taste and set aside.
- Make dough: In a small bowl, combine egg yolk, oil and 1 1/2 cups lukewarm water and whisk 1 minute. Place flour in a large bowl and make a well in center. Add a third of the egg mixture and lightly mix in with fingers or a fork. Repeat 2 more times. Using hands, fold dough together until soft: if crumbly, gently work in more water; if sticky, add flour. Transfer to a lightly floured board and knead 3 minutes. Form into a ball, transfer to a bowl and refrigerate 45 minutes.
- Lightly flour a work surface and a pan or board for the finished dumplings. Divide dough into 3 sections. Using a well-floured rolling pin, roll each section out until very thin and in a rough rectangle. Use tip of a sharp knife to cut dough into 1 1/2-inch squares.
- Drain any excess liquid from filling. Place 1/2 teaspoon filling in center of each square. Fold squares in half to form triangles, sealing filling inside. (If dough is becoming dry, lightly moisten fingertips to seal.) Pinch the 2 opposing corners together to seal tightly. Place on floured surface: do not stack. Repeat with remaining dough and filling.
- In a large pot of salted boiling water, cook dumplings until they float, 2 to 4 minutes. Drain and serve in hot borscht, or just with sour cream.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 34 milligrams, Sugar 0 grams, TransFat 0 grams
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!
Provided by duonyte
Categories Vegetable
Time 50m
Yield 20-24 uszka
Number Of Ingredients 12
Steps:
- Filling: Melt butter in a large skillet. Add the onion and saute until translucent, about 5 minutes.
- 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.
- 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.
- 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.
- Dough: Whisk together the egg, milk and salt.
- Stir in half of the flour until it is incorporated, then add the other half and continue to stir.
- 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.
- Form the dough into a ball, wrap it in plastic wrap or place in bowl and cover with plastic. Let rest 15 minutes.
- 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.
- 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.
- 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),.
- Drain. Place a few pockets in each soup bowl and fill with hot borscht or broth.
MUSHROOM DUMPLINGS
Make and share this Mushroom Dumplings recipe from Food.com.
Provided by Spicy Little Sister
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the flour, yeast, sugar and salt in a large bowl. Slowly add warm water; use as little as possible. Cover the dough with a hot, moist towel, and put it somewhere warm to risee.
- Peel the garlic and chop it fine. Melt the coconut oil in a pan and sautée the garlic in it until fragrant.
- Chop the mushrooms finely.
- Pour the garlic oil mixture over the mushrooms, and add salt to taste.
- Knead your dough. Roll into 1" balls and flatten with your palms. Flour the surface and rolling pin and roll out the edges of the dough bits, making sure the center is thicker than the outsides.
- Scoop the meat mixture into the center of the dough disc. Pinch the dough together in a circular motion around the dumplings using a watch-winding motion.
- Steam the filled dumplings in a bamboo basket for 7-10 minutes. To prevent sticking, place the dumplings on cucumber slices.
Nutrition Facts : Calories 351.4, Fat 6.1, SaturatedFat 4, Sodium 17.3, Carbohydrate 65, Fiber 6.4, Sugar 8, Protein 11.4
More about "polish mushroom dumplings uszka recipes"
USZKA: POLISH CHRISTMAS DUMPLINGS (FOR BORSCHT) | POLONIST
From polonist.com
4.6/5 (25)Category Polish Side DishesCuisine PolishTotal Time 1 hr
- Pour a glass of water over the dried porcinis and cook over a low heat for 30 minutes. (This can be done in advance e.g, a day before.).
- Once that’s done, it’s worth keeping the remaining ‘mushroom water’; it’s useful in flavouring other dishes such as stews and soups. Keep it refrigerated or freeze it.
- Heat up a tablespoon of oil in a frying pan. Sauté finely chopped onion for a few minutes over a medium heat, until it turns translucent.
POLISH 'LITTLE EARS' DUMPLINGS (USZKA) RECIPE - THE …
From thespruceeats.com
3.9/5 (32)Total Time 2 hrs 40 minsCategory PastaCalories 206 per serving
PORCINI MUSHROOM DUMPLINGS (USZKA) - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
4.5/5 (4)Total Time 1 hr 30 minsCategory Dinner, Party FoodCalories 286 per serving
MUSHROOM PIEROGI "USZKA" FOR BORSCHT - EATING EUROPEAN
From eatingeuropean.com
USZKA ‘LITTLE EARS’ - PORCINI FILLED POLISH DUMPLINGS ... - FOOD …
From everyday-delicious.com
USZKA; LITTLE EARS (POLISH MUSHROOM DUMPLINGS) RECIPE
From recipes.sparkpeople.com
MUSHROOM DUMPLINGS {USZKA Z GRZYBAMI} - POLISH YOUR KITCHEN
From polishyourkitchen.com
4.6/5 (9)Servings 110
USZKA FOR THE CHRISTMAS EVE CLEAR BORSCHT RECIPE - ORIGINAL POLISH …
From tastingpoland.com
POLISH CHRISTMAS EVE PORCINI DUMPLINGS (USZKA) - EVERYDAY HEALTHY ...
From pinterest.co.uk
POLISH DRIED MUSHROOMS UTICA NY | POLISH FOOD UTICA
From polishfoodutica.com
POLISH USZKA RECIPE - LITTLE DUMPLINGS PERFECT FOR THE CHRISTMAS …
From polishfoodies.com
POLISH HOUSEWIFE - POLISH RECIPES SERVED UP WITH TIDBITS OF FOLKLORE ...
From polishhousewife.com
USZKA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
MUSHROOM FILLING RECIPE FOR POLISH DUMPLINGS AND CREPES
From thespruceeats.com
USZKA DO BARSZCZU (MUSHROOM DUMPLINGS FOR BORSCHT)
From recipesty.com
BEETS BORSCHT WITH USZKA - COOKINPOLISH - POLISH FOOD RECIPES
From cookinpolish.com
POLISH SOUP DUMPLINGS {KOłDUNY} - POLISH YOUR KITCHEN
From polishyourkitchen.com
USZKA (POLISH DUMPLINGS) | EUROPEAN FOOD, POLISH RECIPES, POLISH …
From pinterest.ca
10 POLISH MUSHROOM DISHES TO ENJOY THIS FALL - CULTURE.PL
From culture.pl
USZKA WIGILIJNE WITH FOREST MUSHROOM - POLANA POLISH FOOD ONLINE
From polana.com
USZKA (POLISH MUSHROOM DUMPLINGS) | EUROPEAN FOOD, POLISH …
From pinterest.ca
USZKA (POLISH MUSHROOM DUMPLINGS) | POLISH RECIPES, EASTERN …
From pinterest.com.au
USZKA DUMPLINGS STUFFED WITH MUSHROOM - S&D POLISH DELI
From polishfoodandgifts.com
POLISH CHRISTMAS DUMPLINGS (USZKA) STOCK IMAGE - IMAGE OF …
From dreamstime.com
KAPUSTA: POLISH SAUERKRAUT WITH MUSHROOMS - POLONIST
From polonist.com
USZKA/POLISH LITTLE MUSHROOM DUMPLINGS "LITTLE EARS"
From pommesalacannelle.blogspot.com
USZKA ‘LITTLE EARS’ - PORCINI ABOUNDING BRIGHTNESS DUMPLINGS FOR ...
From foodieshelthy.com
USZKA IN... - POLISH FOODIES - THE BEST POLISH FOOD RECIPES …
From facebook.com
USZKA DUMPLINGS STUFFED WITH MEAT - S&D POLISH DELI
From polishfoodandgifts.com
HOW TO MAKE MUSHROOM FILLING FOR POLISH PIEROGI AND USZKA
From youtube.com
USZKA FOR BORSCHT - COOKINPOLISH - POLISH FOOD RECIPES
From cookinpolish.com
POLISH USZKA MUSHROOM DUMPLINGS | CHRISTMAS EVE MEAL, EASY …
From pinterest.co.uk
MUSHROOMS IN POLISH CUISINE AND TRADITION OF MUSHROOM HUNTING
From tastingpoland.com
CHRISTMAS IN POLAND + RECIPES FOR BORSCHT AND USZKA - FOOD NEWS
From foodnewsnews.com
USZKA Z GRZYBAMI (MUSHROOM DUMPLINGS) - POLISH DELI ONLINE
From polishdelionline.com
USZKA – PIAST MEATS & PROVISIONS
From piast.com
POLISH CHRISTMAS DUMPLINGS (USZKA) STOCK PHOTO - IMAGE OF …
From dreamstime.com
PORCINI MUSHROOM DUMPLINGS (USZKA) - PINTEREST
From pinterest.com
You'll also love
Related Search