Uszka, "little ears" in Polish, are handmade small dumplings usually filled with mushroom, sauerkraut and mushroom or meat. They are usually served with borscht, though they can be eaten alone.
Weight: approx 1lb.
Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), fresh mushrooms, water, onions soybean oil, liquid whole eggs, egg whites, craker meal (wheay flour), salt, garlic, pepper, rice flour.
For Best Quality, quicker prep time and a classic taste, heat 3-4 qtrs. of water in a pot and bring to a slow boil. Add a tsp. of salt for taste. Place frozen uszka in boiling water and cook uncovered for 2 to 3 minutes or until they rise to the top. Stir occasionally and drain thoroughly once done. Do not overcook.
IMPORTANT: Overcooking will decrease the quality of the dough.