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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.

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


  • 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). 
  • 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. 
  • 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.
  • 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. 
  • If desired, after they are boiled you could also fry uszka in butter.

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.

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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