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Polish
Mutual Benefit and Friendly Society
BRANTFORD
POLISH HALL, 154 Pearl St.
519-753-0414
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Uszka
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| Uszka
(which means "little
ears" in Polish) are small dumplings usually filled with mushrooms.
They
are usually served with traditional barszcz, though they can be eaten
alone. |
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Uszka
Dough:
2 cups
flour
1 teaspoon salt
2 whole eggs,
slightly beaten
1 tablespoon
sour cream
1 tablespoon
melted butter
1/4 cup warm
water
Mushroom
Filling:
2 tablespoons
butter
1 medium size
onion, finely
chopped
1 pound
mushrooms, washed
and chopped
Salt and
freshly ground
black pepper to taste
Preparation:
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Sift the
flour into medium size
bowl. Beat the eggs and combine with water, sour cream and melted
butter.
Add moist mixture to the flour and mix well. Knead dough until soft and
smooth. Cover with warm cloth and set aside while preparing filling
(for
about 20 minutes).
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In a
medium size skillet melt
the butter and add the onions. Cook for couple minutes or until just
soft
and translucent. Add chopped mushrooms and sauté for 8 to 10
minutes
or until liquid evaporates, stirring frequently. Cool for couple
minutes.
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On the
floured surface roll
out the dough 1/8 inch thick. Cut dough into 2-inch squares. Place some
mushroom mixture in the center and fold over the dough, sealing the
dough
edges with water carefully.
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Cook in
boiling, salted water
for about 10 minutes or until they come to the top. Drain well and pour
lightly with melted butter. Serve uszka as a side dish with barszcz or
just put them into the barszcz.
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If
desired, after they are boiled
you could also fry uszka in butter.
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| NOTE:
Another way
to prepare uszka is to bake them in hot oven. Spray metal cookie sheet
with butter and arrange the uszka on the cookie sheet. Bake in hot oven
until golden brown and serve warm with barszcz. They can be prepared in
advance and than reheated in oven before serving. |
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| TIP:
One of the most
desired and recommended Polish mushroom is King Bolete. Its advantage
is
a very noble aroma (especially after drying). The disadvantage is that
it very expensive to buy because it appears very rarely. Because of the
price they are usually dried and used as seasoning. Porcini mushrooms
are
the second best mushrooms to use for uszka, but you could use or
substitute
crimini mushrooms or any other mushrooms of your choice. |
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