Uszka do Barszczu (Mushroom Dumplings for Borscht) recipe

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Ingredients

3 ½ ounces dried wild mushrooms
2 tablespoons butter
1 large onion, chopped
salt and ground black pepper to taste
2 tablespoons bread crumbs, or as needed
8 cups all-purpose flour
1 cup hot milk
1 egg yolk

Nutrition Info

439.2 calories
carbohydrate: 84.8 g
cholesterol: 28.5 mg
fat: 4.6 g
fiber: 3.7 g
protein: 13.6 g
saturatedFat: 2.1 g
servingSize: -
sodium: 70.2 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place dried mushrooms in a small saucepan and cover with hot water, bring to a boil. Cook until tender, about 20 minutes. Drain and chop into small pieces.

  2. Melt butter in a saucepan over medium heat. Add onion, cook and stir until starting to soften, about 3 minutes. Stir in mushrooms, continue cooking until onion is soft, about 5 minutes. Season with salt and black pepper. Add breadcrumbs if filling seems too wet.

  3. Combine flour, hot milk, and egg yolk in a large bowl, stirring quickly with a fork until a soft and smooth dough forms.

  4. Roll dough out on a lightly-floured surface. Cut into 1 1/2-inch squares. Place a teaspoon of filling in the center of each square. Fold the dough over the filling to form a triangle and pinch edges to seal. Bring the bottom corners together and pinch together.

  5. Bring a large pot of lightly salted water to a boil. Cook dumplings in batches until they float to the surface of the water, about 10 minutes. Transfer to a serving plate with a slotted spoon.

Recipe Yield

10 servings

Recipe Note

This is my Polish grandmother's recipe for mushroom dumplings, which she has always insisted must be served with borscht.

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