Polish Porcini Mushroom Dumplings (Print Version)
# Ingredients:
→ For the dough
01 -
250 g all-purpose flour, plus extra for dusting
02 -
130 ml very warm water
03 -
1 tbsp butter or 1½ tbsp oil
04 -
¼ teaspoon fine sea salt
→ For the filling
05 -
50 g dried porcini mushrooms
06 -
½ onion, finely chopped
07 -
1 tablespoon vegetable oil, plus more for drizzling
08 -
1 tablespoon soy sauce
09 -
1 tablespoon breadcrumbs
10 -
Salt and pepper to taste
# Instructions:
01 -
Place the dried porcini in a bowl, add a little water and rub using your fingertips to remove any grit. Rinse thoroughly, transfer to a pot, add enough fresh water to cover the mushrooms completely and soak for 10 minutes. Cover, bring to the boil, then simmer for 30 minutes.
02 -
Combine the flour, salt and butter (or oil) in a large bowl. Gradually add water while stirring until ingredients are fully incorporated.
03 -
Transfer the dough to a flour-dusted surface and knead for about 6 minutes until smooth and soft. If it's too sticky, add a small amount of flour (maximum 1 tsp) and continue kneading. Cover with a bowl or wrap in cling film and rest for 15 minutes.
04 -
Heat the oil in a pan and sauté the onion over low heat for 3-4 minutes until softened, stirring occasionally. Avoid browning the onion as it may develop a bitter taste. Set aside.
05 -
Strain the cooked mushrooms well, reserving the liquid for other uses if desired. Roughly chop the mushrooms, combine with the sautéed onion, soy sauce and seasoning. Purée until the mixture becomes sticky but retains some texture. Add breadcrumbs and mix thoroughly. Taste and adjust seasoning if needed.
06 -
Divide the dough into 2 or 3 portions (for easier handling) and roll out one portion (keeping others covered) on a lightly floured surface until approximately 2mm thick. Using a 6cm diameter cookie cutter or glass rim, cut out rounds. Gather excess dough and combine with remaining portions.
07 -
Place a small amount of filling in the center of each dough round. With dry fingertips, seal the edges together, then bring the ends toward each other and join to form the traditional uszka shape. Keep dumplings on a floured surface covered with a tea towel.
08 -
Fill a large pot with salted water, cover and bring to a boil. Carefully add the dumplings one by one (in batches if necessary) and gently stir with a wooden spoon. When they float to the surface, cook for an additional 3-4 minutes. Turn off heat and transfer to a lightly greased plate using a slotted spoon.
09 -
Serve hot, traditionally with Christmas borscht, allowing 4-5 dumplings per portion.
# Notes:
01 -
The cooking liquid from the mushrooms can be reserved and used in Polish borscht or krupnik soup.
02 -
These dumplings, known as 'uszka' (little ears) in Polish cuisine, are traditionally served with borscht during Christmas celebrations.