Uszka Wigilijne with Forest Mushroom
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.Cooking instructions: 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 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.
Weight: approx. 1lb
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