Discover the secrets of preparing traditional Uszki with mushrooms for Christmas Eve
Uszka with mushrooms is a dish that for many of us is an inseparable element of the Christmas table. Preparing these small dumplings may seem complicated, but with the right recipe and a little practice, everyone can master this art. In this article I will share with you my proven recipe for dumplings with mushrooms, which guarantees a perfect dough and a simple but tasty stuffing. Preparing the dumplings is not only a matter of skill, but also organization. and without stress. Remember that the key to success is patience and diligence. Every step matters, and the smallest detail can affect the final taste and shape of our dumplings. So let's start from the beginning and step by step go through the whole process of preparing dumplings with mushrooms.
- 2 cups plain wheat flour - 320g (11.3oz)
- 170ml hot water - about 2/3 cup (5.7 fl oz)
- 2 tablespoons of vegetable oil, e.g. rapeseed
- 1/3 level teaspoon of salt
- 60g dried mushrooms - e.g. boletus and boletus (2.1oz)
- 1 medium onion - up to 300g (10.6oz)
- 3 tablespoons vegetable oil for frying
- 1 egg yolk
- 1 level tablespoon of breadcrumbs
- spices: 1/4 level teaspoon salt, half a level teaspoon pepper
- Prepare the dough for the ears. Sift the flour, salt and oil into a wide bowl. Pour hot water and knead the dough.
- The dough should be soft, pliable and elastic. Wrap the ball of dough in cling film and set aside for 30-60 minutes.
- Prepare the mushroom stuffing. Place the dried mushrooms in a dish and pour two cups of cold water over them. Leave for an hour.
- After this time, put the mushrooms and water into a pot and bring to a boil. Boil the mushrooms for 20 minutes.
- Slice the drained mushrooms into thin strips, then chop even finer.
- Peel the onion and chop it very finely. Pour the frying oil into the hot pan. Add the chopped onion and fry it on medium heat for about 10 minutes.
- After this time, add the chopped mushrooms and salt and pepper and cook for an additional five minutes.
- Put the entire content of the pan into a bowl. After cooling, add the yolk of a raw egg and breadcrumbs. Mix the whole stuffing very thoroughly.
- Prepare the pastry board. Sprinkle some flour. Place the mushroom stuffing next to it, and a cutter no more than 5 cm in diameter and a rolling pin.
- Divide the dough into three parts. Cover two parts with a slightly damp cloth. Form the third part into a ball ready for rolling.
- Roll out the dough thinly on a pastry board. Cut out tiny circles.
- In the center of each pancake, put a tiny spoonful of mushroom and onion stuffing under the ear. Fold the ears in half and glue the sides together.
- Place each batch, approximately 35 pieces at a time, in a large pot of salted boiling water. Cook them on low heat until the dough is tender.
Preparation time: 2 h
Cooking time: 20 min
Macro nutrients per 100 grams
Calories: 26.7 kcal
Carbohydrate: 5.3 g
Protein: 0.7 g
Fat: 0.3 g
And short story about LEET DIET
As a choreographer and aerial gymnast, I had always been interested in maintaining a healthy lifestyle. Diets had been my hobby, but I never truly enjoyed them until I discovered the Keto diet. After reading numerous books about how our bodies work and the benefits of a high-fat, low-carb diet, I decided to give it a try. I never looked back. The Keto lifestyle quickly became my passion, and I began experimenting with new recipes and meal plans. That's when I decided to share my knowledge with the world and created Leet Diet, a website filled with delicious Keto-friendly recipes and helpful tips for anyone looking to adopt a healthy lifestyle.