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home > recipes > appetizers > uszka
from Chicago, IL "Little Ears" Dumplings - Poland Pronounced USH-KAH, it is customary to serve these little tortelinni-like dumplings with the Christmas Eve barszcz, either floating in the soup, or as a side dish. Prepare the stuffing: Ingredients 10oz. (300g) mushrooms, preferably wild varieties which have more flavor. 4oz. (110g) sweet butter, 1 medium-sized onion, The white of one hard-boiled egg, 1 tablespoon (15g) breadcrumbs, Sprig of parsley Cook the mushrooms, then cut into very fine pieces, and fry (sauté) in the butter with onion. Thoroughly mix with the bread crumbs, finely cut egg white and parsley and a pinch of salt. Prepare the dough and make the uszka: Take the yolk of one fresh egg, 1½lb (700g) white flour and thoroughly mix the flour with egg yolk and a little water. Knead into soft mass. Roll out into thin layer, cut into 1½ inch (35mm) squares. Place portions of mushroom mixture into center, fold over all edges, then fold and stick two opposite corners together. Cook in boiling water for 5 minutes. This quantity of ingredients will provide about 40 dumplings.

Uszka


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keyword: uszka
ethnicity: eastern european
recipes for appetizers
recipes by dave
Email Address:
(posted November 12, 2003)

from Chicago, IL

"Little Ears" Dumplings - Poland

Pronounced USH-KAH, it is customary to serve these little tortelinni-like dumplings with the Christmas Eve barszcz, either floating in the
soup, or as a side dish.

Prepare the
stuffing:

Ingredients

10oz. (300g) mushrooms, preferably wild varieties which have more flavor.
4oz. (110g)
sweet butter,
1 medium-sized
onion,
The white of one
hard-boiled egg,
1 tablespoon (15g) breadcrumbs,
Sprig of
parsley

Cook the mushrooms, then cut into very fine pieces, and
fry (sauté) in the butter with onion.
Thoroughly mix with the
bread crumbs, finely cut egg white and parsley and a pinch of salt.

Prepare the
dough and make the uszka:
Take the yolk of one fresh
egg, 1½lb (700g) white flour and thoroughly mix the flour with egg yolk and a little water. Knead into soft mass. Roll out into
thin layer, cut into 1½ inch (35mm) squares. Place portions of mushroom mixture into center, fold over all edges, then fold and stick two opposite corners together. Cook in boiling water for 5 minutes. This quantity of ingredients will provide about 40 dumplings.



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