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Little Ears Dumplings Recipe - Polish Uszka


Mushroom-Filled Polish Uszka or Little Ears

Mushroom-Filled Polish Uszka or Little Ears

© 2009 Barbara Rolek licensed to About.com, Inc.
Polish uszka, also known as "little ears" because of their shape, are one of the three main Polish filled dumplings/crepes along with pierogi and nalesniki. They are typically made with savory fillings and boiled in broth. Mushroom-filled uszka served in beet barszcz are a favorite for Christmas Eve wigilia dinner.

They can be made into miniature versions of pierogi or into something that resembles Italian tortellini or Chinese wontons

Here's an easy way to make Polish uszka. Use the nalesniki, pierogi, uszka filling of choice.

Makes enough dough for about 3 dozen Polish Uszka

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large beaten egg
  • 3 tablespoons water, or more as necessary


  1. Place flour in a stand mixer or large bowl. Blend in the salt and add the remaining ingredients. Knead until a smooth dough forms, adding additional water, if necessary. Remove dough from bowl, cover with plastic wrap and let rest 20 minutes.

  2. Put a large pot of broth or salted water on to boil. On a lightly floured surface, roll dough very thinly. Cut into 2-inch squares. Place a spoonful of filling on each square. Moisten two edges of the dough with water and fold in half to form a triangle, pressing out any air. Dab one of the points with water and lap the other point over and press them together. It will look a little like a tri-cornered hat. Repeat with remaining dough.

  3. Note: The dough can be cut into circles and folded as for pierogi.

  4. Drop uszka into boiling broth or water and cook 10 minutes or until tender when tested.

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