Uszka (Polish Mushroom Dumplings in Beetroot Broth)
Tiny mushroom dumplings folded into little ears, floating in a clear, ruby beetroot broth.
- Time1 hr 45
- LevelMedium
- Costabout £1.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 484kcal
- 73.8gcarbs
- 8.6gof which sugars
- 14.6gfat
- 4.1gsaturates
- 16.3gprotein
- 6.4gfibre
- 4.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the dried porcini in the boiling water for 20 minutes. Lift them out, squeeze dry and chop very finely. Keep the soaking liquid.
20 min - 2
Fry the onion in 2 tbsp oil for 8 minutes until soft and golden. Add the fresh and dried mushrooms and cook for 10 minutes until all the liquid has gone. Stir in the breadcrumbs, 0.5 tsp marjoram, pepper and a splash of the soaking liquid. Cool completely.
18 min - 3
Mix the flour and salt. Add the egg, oil and warm water and knead for 5 minutes into a smooth, soft dough. Cover and rest for 30 minutes.
30 min - 4
Roll the dough very thin and cut 5 cm squares. Put a small teaspoon of filling on each, fold into a triangle and press the edges shut. Pull the two long corners together round your finger and pinch them to make an ear.
- 5
Heat the stock with the rest of the soaking liquid, the beetroot, vinegar and 0.5 tsp marjoram. Simmer for 10 minutes, then strain through a sieve and keep hot.
10 min - 6
Boil the uszka in salted water for 3 to 4 minutes, until they float and the dough is tender. Lift out with a slotted spoon.
- 7
Serve about 12 uszka per bowl in the hot clear broth.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
