Mushroom-filled Dumplings {Uszka z Grzybami}


Uszka [oosh-kah] is a plural of the word ucho [oo-ho], meaning an ear, most likely due to its shape. Uszka are filled with wild mushroom and onion mixture. I’m adding some baby Portobello to extend the quantity a bit, since wild mushrooms are so hard to find here in the US.

These soft and delicate dumplings are buttery with a strong “woodsy” flavor from the wild mushrooms that are so prominent in the filling. They are mainly made for Christmas Eve dinner and served as an opening dish with a tart and rich beetroot broth.

Uszka are by far my favorite Christmas Eve dish. They are so much a part of Christmas for me that I think I would turn into the Grinch without these little dumplings swimming around in my barszcz.  There are usually twelve traditional dishes on a Polish table for Christmas, all of which come together in a chorus of smells and tastes that make this season feel special. Even if it takes a little bit of extra work in the kitchen they are definitely worth it.

I hope these step by step instructions show how easy they are to make. Bring a few extra hands to help, and get into the holiday spirit early!

And here is the finished product.

Mushroom-filled Dumplings {Uszka z Grzybami}

  • Yields: About 110 dumplings
  • Prep Time: 4 hours + 20 min
  • Cook Time: 1.5 - 2 hours


  • Filling:
  • 2.5 cups / 2 oz / 60 g of wild mushrooms *
  • 8 oz of baby portobello mushrooms
  • 1 large onion, minced
  • 2 tsp of butter
  • Pinch of salt and pepper
  • Dough:
  • 3 cups of all purpose flour
  • 1 egg
  • 1 tsp of salt
  • 300 ml / 1 1/4 c of warm water


  1. If using wild mushrooms from preparing beet broth, just place cooked mushrooms in a food processor along with vegetables (carrots, parsnips, celery root) and blend until they're chopped, but not blended into paste.

  2. If you're preparing dumplings without making beet broth, soak mushrooms over night (or for at least 4 hours) in 2.5 cups of water, then boil in same water for about 20 min. Drain and set aside to cool. Once cooled off, place in a food processor and blend until finely chopped but not blended.

  3. Wash baby portobellos and finely chop (or place in a food processor).

  4. In a medium skillet heat butter, add minced onion and portobellos, sprinkle with salt. Sauté until cooked and most of liquid has cooked off. Add chopped wild mushrooms and heat through until all liquid has cooked off. Taste. Add salt and pepper to taste. Set aside to cool.

  5. Prepare dough by combining flour, egg, water and salt, and kneading on a floured surface until smooth dough forms**.

  6. Fill large pot with water, add about 1 tsp of salt and a splash of oil and start heating.

  7. In batches, roll out dough to about 1/8 of an inch thickness.

  8. With a small glass (about 2 inches in diameter), cut out circles. Fill each circle with about a 1/2 tsp of mushroom filling. Close each dumpling and press edges with a fork to seal.

  9. Once sealed, gently stretch dumpling long way, wrap around one finger and pinch the two pointy ends together, to form a round dumpling (resembling an Italian tortellini) - see photos above.

  10. After dropping into boiling water (in batches of about 20-30) stir gently off the bottom to prevent sticking. Turn heat down to low, water should only be slightly simmering (not rolling boil). When all dumplings float to the top, they are done. Remove from pot and place on a large surface to cool (without touching), or serve right away.

Share with friends and enjoy the season.



* Use leftover mushrooms from making Christmas beetroot broth or start from scratch.

Tools and products used: 

Stand up mixer with a hook attachment

Food processor

Measuring cups

Measuring spoons

Skimmer / strainer

Wild mushroom blend



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