Uszka Do Barszczu Mushroom Dumplings For Borscht Recipes

POLISH MUSHROOM DUMPLINGS - USZKA

Steps:

• Filling: Melt butter in a large skillet. Add the onion and saute until translucent, about 5 minutes.
• Add the chopped mushrooms and cook an additional 10 minutes, stirring from time to time, or until the liquid from the mushrooms has evaporated and the mixture starts to sizzle.
• Put the onion and mushroom mix in a large bowl. Add the breadcrumbs, parsley and the beaten egg. Season with salt and pepper, to taste.
• Mix everything together to form a firm paste. Allow the paste to cool slightly before filling the dumplings. The filling can be made 24 hrs ahead of time.
• Dough: Whisk together the egg, milk and salt.
• Stir in half of the flour until it is incorporated, then add the other half and continue to stir.
• After it comes together into a thick, sticky dough, place the dough on a floured surface and knead until it is smooth, supple and soft, but not sticky. Add additional flour, as necessary, to achieve this.
• Form the dough into a ball, wrap it in plastic wrap or place in bowl and cover with plastic. Let rest 15 minutes.
• Dumplings: Take half the dough and roll it out as thin as possible, about 1/8 in thick, Cut the dough into 1 1/2 or 2 inch squares. Place a small amount of filling into the middle of the square.
• Brush a bit of the beaten egg along the edges and fold the dough over to form a triangle, Seal well. Place on the work surface with the top pointing away from you and fold the two side point together, pressing to seal.
• Heat salted water in a large pot to a boil. Add the dumplings, let them rise and cook for 3 to 4 minutes longer. (Give them a stir if they are sticking to the bottom),.
• Drain. Place a few pockets in each soup bowl and fill with hot borscht or broth.

BARSZCZ Z USZKAMI (BEET SOUP WITH MUSHROOM POCKETS)

Steps:

• For the soup: put the beetroot, carrots, parsley roots, celery and apples in a large pan and pour over 1.5 litres water, or enough to cover. Add the garlic cloves, pimento leaves and bay leaf and bring to the boil.
• Simmer the soup for 20 minutes, then remove from the heat. Season with the vinegar, marjoram, salt, pepper and sugar to taste. Cool and leave overnight.
• The next day, strain the soup through muslin to get a clear broth. Reheat before serving.
• For the uszka filling: melt a knob of butter in a frying pan and fry the onion until softened. Strain the mushrooms, reserving the soaking liquid. Chop them finely and add to the frying pan along with the soaking liquid. Cook, stirring, until the liquid has evaporated. Season.
• For the uszka dough: stir the hot water into the flour then mix in the egg. Season with salt and pepper. Knead the dough until smooth, then roll out very thin.
• Cut the dough into 5cm squares. Place a small amount of the filling onto the squares of dough and fold over on the diagonal to form triangles. Seal the edges together. Wrap the triangles around your finger, sticking the 2 bottom tips together to form a ring.
• Bring a large pan of salted water to the boil. Add the mushroom parcels. When they float to the top, cook for 1 more minute, stirring continuously. Drain.
• Put uszka in a soup plate and then pour hot over the hot soup. Smacznego!