mushroom dumplings

These traditional Polish Christmas Eve Porcini Mushroom Dumplings (Uszka) are served hot with borscht as the first dish of the Christmas Eve meal.

Polish Porcini Mushroom Dumplings (Uszka)

flour

½ cup+2tsp very warm water

tbsp butter (or 1½ tbsp oil)

fine sea salt

porcini mushrooms

onion (finely chopped)

vegetable oil (plus more for drizzling)

soy sauce

breadcrumbs

Salt and pepper

Prepare mushrooms.

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.

Make dough.

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

Knead.

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.

Fry onion.

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.

Make filling.

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.

Roll out dough.

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&#39;t worry, the dough is stretchy and quite resilient and won&#39;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).

Form uszka.

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&#39;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.

Boil.

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&#39;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.

Serve.

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

Vegan &amp; Gluten-Free, these Mushroom Dumplings are packed with flavor from Baby Bella Mushrooms, Ginger, Garlic, and Tamari! Healthy, Tasty, &amp; Satisfying.

Creamy Mushroom Dumplings

oz Baby Bella Mushrooms

Green Onions

Garlic, minced

tsp Ginger, minced

tbsp Vegetable Broth (can sub with Water)

tsp Tamari

Vegan Cream Cheese (I like Kite Hill or Miyoko’s)

tsp Toasted Sesame Seeds

20-30 Vegan Wonton Wrappers,* storebought

First, thinly slice the Green Onions, separating the White and Green parts. Thinly slice the Baby Bella Mushrooms as well, then use a knife to mince them into small pieces.

Next, add the Vegetable Broth to a nonstick pan over Medium Heat. Add the Garlic, Ginger, and White portions of the Green Onions to the pan and cook until translucent.

Add the minced Mushrooms and Tamari to the pan, then let the Mushrooms cook down and release all of their moisture; this should take about 10 minutes. Stir the mixture occasionally to ensure everything is cooking evenly.

After the Mushrooms have cooked down, stir the Vegan Cream Cheese into the mixture. Finally, fold in the Green Portion of the Green Onions and the Sesame Seeds. Set Aside.

Prepare your Wonton wrappers if you are using homemade (or alternatively, take the store-bought ones out of their wrapper).

Place about 1/2 &#8211; 1 tsp of the Mushroom Filling in the center each dumpling, then wet the edges of each wonton wrapper and press to seal them tight.

Steam the Dumplings for about 5-6 minutes, or until they become translucent. You will need to do this in several batches, so they do not stick together (Note: if you are making the homemade GF wrappers, I suggest you follow the cooking instructions linked below).

Serve as desired; refrigerate leftovers in an airtight container for up to 5 days.

I made this recipe as my first time making dumplings. First of they are absolutely delish. Creamy is the perfect way to describe them. Sadly, I used the link and bought all the ingrediants to make the wrappers by hand. Well I have no idea why as I watched the other persons video but the consistancy came out like frosting (not doughy at all). i’m pretty upset because I used expensive ingrediants and had to toss it. I used
premade wrappers and they came out just fine. Absolutely delish. Thanks so much for sharing.

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