Uszka

Uszka are small, traditional Polish dumplings (a smaller version of Pierogi) that are typically filled with wild forest mushrooms and/or minced meat. The name 'uszka' translates to 'little ears' in English, which is a reference to their shape. They are a popular dish in Poland, especially during the Christmas Eve supper, known as Wigilia, where they are typically served in a clear beetroot soup.

History

The history of uszka is deeply rooted in Polish culinary tradition. The dish is believed to have been introduced to Poland in the 13th century by Saint Hyacinth of Poland, who brought the recipe from his travels to Kyiv.

Preparation

Uszka are made by preparing a simple dough of flour, eggs, and water. This dough is then rolled out and cut into small squares. Each square is filled with a mixture of finely chopped and sautéed wild mushrooms and onions, or minced meat. The squares are then folded over the filling and pinched to create a shape resembling a small ear. The dumplings are then boiled until they float to the surface of the water, indicating that they are cooked.

Serving

Uszka are traditionally served in a clear beetroot soup known as 'barszcz'. This is a common practice during the Christmas Eve supper, Wigilia. However, they can also be served on their own with melted butter, or as a side dish with meat or vegetables.

Variations

While the traditional filling for uszka is wild mushrooms and onions, variations of the dish can include other fillings such as minced meat, cabbage, or cheese. In some regions of Poland, uszka are also served with a sauce made from the same wild mushrooms used in the filling.

See also

• Pierogi
• Kluski
• Kopytka
• Polish cuisine

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