Uszka do Barszczu (Mushroom Dumplings for Borscht)

A mushroom and onion filling is wrapped in homemade dough in this Polish family recipe for vegetarian dumplings you can serve with Borscht.

• Preparation Time: 25 mins
• Cooking Time: 43 mins
• Total Time: 1 hr 8 mins
• Calories: 439 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 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.

Step 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.