Uszka do Barszczu (Mushroom Dumplings for Borscht) recipe
All Recipes Main Dish Recipes Dumpling Recipes
Ingredients
- 3 ½ ounces dried wild mushrooms 2 tablespoons butter 1 large onion, chopped salt and ground black pepper to taste 2 tablespoons bread crumbs, or as needed 8 cups all-purpose flour 1 cup hot milk 1 egg yolk
Nutrition Info
- 439.2 caloriescarbohydrate: 84.8 gcholesterol: 28.5 mgfat: 4.6 gfiber: 3.7 gprotein: 13.6 gsaturatedFat: 2.1 gservingSize: -sodium: 70.2 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Uszka do Barszczu (Mushroom Dumplings for Borscht)
Directions
-
Place dried mushrooms in a small saucepan and cover with hot water, bring to a boil. Cook until tender, about 20 minutes. Drain and chop into small pieces.
Melt butter in a saucepan over medium heat. Add onion, cook and stir until starting to soften, about 3 minutes. Stir in mushrooms, continue cooking until onion is soft, about 5 minutes. Season with salt and black pepper. Add breadcrumbs if filling seems too wet.
Combine flour, hot milk, and egg yolk in a large bowl, stirring quickly with a fork until a soft and smooth dough forms.
Roll dough out on a lightly-floured surface. Cut into 1 1/2-inch squares. Place a teaspoon of filling in the center of each square. Fold the dough over the filling to form a triangle and pinch edges to seal. Bring the bottom corners together and pinch together.
Bring a large pot of lightly salted water to a boil. Cook dumplings in batches until they float to the surface of the water, about 10 minutes. Transfer to a serving plate with a slotted spoon.