Uszka – oosh-ka
Because I am pressed for time, I have to start to make some dishes for Christmas eve and freeze them… So today I will make Polish uszka – dumplings or I should rather say ravioli . On Christmas Eve I will serve them with barszcz czerwony – borscht (beetroot soup). The recipe was given to me by my father.
Items for making pastry:
2 glasses (320g) or more of white flour
Items for filling:
20g or 40g (more or less if you like) dried porcini mushrooms
onion if you like
Soak dried porcini mushroom overnight in cooled boiled water, it makes them softer.
The next day boil them till soft in the same water, when cooled off cut them into fine pieces.
Squeeze the sauerkraut out with your hands but do not squeeze all the moisture out, then chop finely.
Fry the sauerkraut, onion, mushrooms and season with salt and pepper.
Pour flour out onto a pastry board, add some salt and the boiling water a littel at a time and use a palate knife to mix it in until a dough starts to appear, add yolk and knead dough.
Roll up the dough…
…and cut it into squares.
Topp the pastry with filling.
Coat the edges of the pastry with water and seal the pastry.
Uszka are ready :)
It looks like they are too big :)