Polish Porcini Mushroom Dumplings (Uszka)

Step 1

Prepare mushrooms: To make the filling place the mushrooms in a bowl, add a little water and rub using your fingertips to remove any grit. Rinse well, place in a pot, add fresh water (enough to cover the mushrooms thoroughly) and soak for 10 minutes. Cover, bring to the boil, then simmer for 30 minutes.

Step 2

Make dough: Place the flour, salt and butter (or oil) in a large bowl and gradually add water stirring to combine.

Step 3

Knead: Transfer the dough to a flour dusted surface and knead for about 6 minutes until it becomes smooth and soft. If it sticks to your hands too much add a bit of flour (not more than 1 tsp) and knead in. Cover with a bowl or wrap in cling film and set aside for 15 minutes.

Step 4

Fry onion: Heat the oil and fry the onion over a low heat for 3-4 minutes until softened, stirring occasionally (do not brown the onion as it may taste bitter). Set aside.

Step 5

Make filling: Once the mushrooms have cooked strain well reserving the liquid (which you can add to Polish borscht or krupnik soup). Chop the mushrooms roughly, combine with the onion, soy sauce and seasoning and puree until the mixture becomes sticky (but still has some texture). Add the breadcrumbs and stir thoroughly. Taste the mixture and adjust the seasoning if needed.

Step 6

Roll out dough: Divide the dough in 2 or 3 parts (easier to work with) and roll out one part (keeping the other 2 covered) on top of a lightly floured surface until approx. 2mm thick (don't worry, the dough is stretchy and quite resilient and won't tear easily). Using a cookie cutter or the rim of a glass with a diameter of approx. 2.3in/6cm make round shapes (gather up excess dough and combine with the other dough part).

Step 7

Form uszka: Place a small amount of the filling in the middle of each dough round (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together then bring the ends towards each other and stick together too (your fingertips should be dry so it's a good idea to keep a sheet of paper towel near you to wipe them if they get sticky).Keep the dumplings on a floured surface covered with a tea towel.

Step 8

Boil: Fill a large pot with salted water, cover and bring to the boil. Continue making the dumplings as you are waiting for the water to boil. When the water starts boiling carefully place the uszka in the pot one by one (don't overcrowd the pot, do this in batches if you have to) and quickly but carefully stir with a wooden spoon. When the dumplings come up to the surface cook them gently for about 3-4 minutes then switch off the heat and using a slotted spoon transfer to a lightly greased large plate.

Step 9

Serve: Serve hot along with Christmas borscht, 4-5 per one portion of the borscht.