These are dumplings (pronounced oosh-ka) and a translation of the name is 'little ears'. They can be filled with mushrooms and cabbage or minced pork and a good way to serve them is with barszcz czerwony. This is how they are traditionally eaten during Christmas eve.
I ate uszka only once and I just bought some frozen uszka from the sklep (shop) and put them in boiling water with oil for a small time. It is important to keep checking frozen dumplings when heating as overcooking destroys the pastry. When they are soft add unstrained barszcz and serve.
I tried the mushroom uszka and I must say they were not my favourite dumplings but I have been told that I have to try them fresh and so I will update this when I do.
How to make the dough for uszka
How to make the dough for uszka
5 comments:
Hey great site. I live in Kraków and am a big admirer of the local cuisine and now I can try it at home too. :D
Thanks shaunj for your comment. I hear Krakow is the most beautiful city in Poland and one place i have to visit. Is the food much different there?
Uszka are my favourite dumplings, we only have them once a year (On Christmas Eve) so it makes them extra special. My father was originally from Gdansk and the way they prepared their uszka was a little different. They were always made fresh (never frozen) and after being boiled we would fry them up before putting them in our barszcz! Delicious! We also only made them with the mushroom and onion stuffing, if you ever get a chance, try them this way! I promise they won't disappoint!
more traditional polish recipes for pierogi
Homemade are just the BEST - frozen ones are not a patch.
My pasta recipe - from my mother is also THE BEST.
Halina
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