Traditional Polish Uszka Recipe: The Mushroom Dumplings That Complete the Christmas Eve Bowl

Active time: ~1.5 hours | Mushroom soaking: overnight | Total: ~2 hours | Yields: 50–60 dumplings | Difficulty: Intermediate

Served with: Traditional Polish Barszcz Czerwony — these two dishes belong together at the Wigilia table.

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Quick Overview

1. Soak dried mushrooms in cold water overnight — the soaking liquid gets added to the barszcz, not the drain
2. Cook the filling: chop the soaked mushrooms, fry with onion until the mixture is dry and fragrant, season and cool
3. Make the dough: combine flour, egg, warm water, and oil — knead until smooth, rest under a cloth for 10 minutes
4. Roll very thin, cut 4cm squares, fill sparingly, fold into a triangle, wrap around a finger and pinch the ends — that creates the ear shape
5. Cook in gently boiling salted water until they float, then 1–2 minutes more. Serve immediately in hot barszcz czerwony — three to five per bowl

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What Uszka Are

Uszka (pronounced oosh-kah) is the plural of ucho, the Polish word for ear. The name describes the shape: a small square of thin dough folded around a mushroom filling, wrapped into a tight curl that resembles a tiny ear. They are meant to be small — significantly smaller than pierogi — because they sit inside the soup rather than beside it.¹²

The filling is simple: dried wild forest mushrooms, rehydrated and finely chopped, combined with softened onion and seasoned with black pepper. The dough is the same style used for pierogi — flour, egg, warm water, a little oil — but rolled thinner to keep the dumplings delicate inside the broth.¹

Uszka have no defined origin date that culinary history can reliably pin down. What is clear is that the combination of clear red barszcz and mushroom-filled uszka became the centerpiece of the Polish Christmas Eve supper (Wigilia) and has remained so across regions and generations.¹²³

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Uszka at the Wigilia Table

Barszcz czerwony on Christmas Eve is not a standalone course — it arrives with uszka floating in it, and the two are understood as one dish. Serving barszcz without uszka on Wigilia would feel like setting the table without candles: technically possible, but missing something that matters.³

The mushroom filling connects to a tradition that runs deep in Polish autumn life. Mushroom foraging in the forest is a popular seasonal activity across Poland, and wild porcini, bay boletus, and other forest mushrooms are dried and stored for exactly this kind of winter cooking. In Polish households with access to foraged mushrooms, the dried batch reserved for Wigilia is often treated as something special.²

The filling is meatless by rule — the entire Wigilia meal observes Catholic fasting customs, so nothing in the uszka changes for the holiday. The mushrooms bring enough depth on their own that the restriction barely registers. Traditionalists also hold that each bowl should have an odd number of uszka: three or five, not four.¹

Outside of Christmas Eve, uszka can be served in other clear broths, tossed in browned butter, or refried with a little oil the next day, when the dough develops a slightly crisp edge that some people prefer to the boiled original.¹

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Traditional Uszka Recipe

Recipe developed independently by Heritage Healthy Kitchen, drawing on traditional Polish culinary methods. Sources for further reading are listed at the end of this article.¹²³

Ingredients

For the filling

• 30g (1 oz) dried porcini or other dried forest mushrooms
• 1 medium onion, finely diced
• 1 tablespoon butter or neutral oil
• Salt and freshly ground black pepper
• 1 tablespoon breadcrumbs (optional — helps bind the filling if it is wet)

For the dough (yields 50–60 uszka)

• 300g (2½ cups) all-purpose flour, plus extra for dusting
• 1 egg
• 120ml (½ cup) warm water
• 1 tablespoon neutral oil
• A pinch of salt

Instructions

Step 1: Soak the mushrooms — overnight or at least 30 minutes

Place the dried mushrooms in a bowl and cover with cold water. Leave overnight. If you are short on time, use hot water and soak for at least 30 minutes. Drain, but keep the soaking liquid — strain it and set it aside for your barszcz broth. Squeeze the mushrooms gently, then chop them finely.

Step 2: Make the filling

Fry the diced onion in butter over medium-low heat for 5–7 minutes until soft and translucent. Do not let it brown. Add the chopped mushrooms and cook together for another 3–4 minutes. Season with salt and pepper. If the mixture looks wet, add the breadcrumbs and stir through. Remove from heat and leave to cool completely before filling the dumplings — warm filling tears the dough.

Step 3: Make the dough

Combine flour and salt in a large bowl. Add the egg and oil, then pour in the warm water gradually, mixing as you go. Turn out onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic. Cover with a clean cloth and rest for 10 minutes.

Step 4: Shape the uszka

Divide the dough in half and work with one portion at a time — keep the other covered. Roll the dough very thin, around 2mm. Cut into 4cm (1½ inch) squares. Place approximately half a teaspoon of filling in the center of each square. Do not overfill. Fold the square diagonally to form a triangle and press the edges firmly all the way around — no gaps, or they will open in the water. Wrap the triangle around one finger and press the two bottom corners together firmly. This creates the ear shape. Set finished uszka on a floured surface, not touching.

Step 5: Cook

Bring a large pot of salted water to a gentle boil. Add uszka in batches of about 15–20, stirring gently immediately after adding to prevent sticking to the bottom. When they float to the surface, cook for another 1–2 minutes. Remove with a slotted spoon. Serve at once in bowls of hot barszcz czerwony.

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Kitchen Tips

On the mushrooms

Dried porcini deliver the deepest flavor. Fresh mushrooms can substitute, but they produce a lighter, less earthy filling with none of the concentrated forest intensity that makes the Christmas Eve version distinctive. If porcini are expensive or hard to find, a combination of dried forest mushrooms with some fresh cremini gets much closer to the traditional result than fresh mushrooms alone.²

On the soaking liquid

The liquid left from soaking the mushrooms is too flavorful to discard. Strain it through a fine sieve or cloth to remove any grit, then add it to the barszcz broth. It adds depth of flavor and the mushroom note that ties the two dishes together.¹²

On the dough

The dough needs to be thin enough to become almost transparent when cooked — that is what makes the uszka delicate rather than doughy. Roll it as thin as you can manage without tearing. Warm water is important here: it activates the gluten and makes the dough more pliable and easier to stretch.¹

On the seal

Every dumpling that opens in the pot is filling that escapes into the soup and dough that turns soggy. Press the edges firmly and run your fingertip along the seam twice. No flour between the dough layers at the seal — flour on the seam prevents it from closing properly.¹

On timing

The filling can be made a day ahead and refrigerated. The shaped, uncooked uszka can also be refrigerated on a floured tray, covered with a cloth, for up to a day before cooking. For Christmas Eve, most Polish families shape the uszka the day before and cook them just before serving.¹

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Nutritional Information

Estimates below are per serving of approximately 5 uszka (without barszcz), based on the dough and filling components. These are estimates and will vary depending on specific ingredients and size.

• Calories: approximately 120–150 kcal per serving of 5
• Fat: 3–5g (from egg, oil, and butter in filling)
• Carbohydrates: 20–25g
• Protein: 4–5g
• Fiber: 1–2g

The mushroom filling, though modest in quantity, carries real nutritional weight. According to Cleveland Clinic dietitian Joyce Prescott, RD, mushrooms contain selenium, vitamin B6, riboflavin, niacin, potassium, and zinc, among other beneficial compounds.⁴ Potassium in particular supports healthy blood pressure, and mushrooms’ antioxidant content helps protect cells from damage.⁴

Mushrooms also support immune function, gut health, and cardiovascular health — benefits that apply to the dried and cooked mushrooms in this filling, though concentrations in the finished uszka will vary.⁴ The dish is naturally dairy-free if oil is used instead of butter, and vegetarian throughout.

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Storage

Uncooked uszka freeze well. Arrange them in a single layer on a floured tray, not touching, and freeze until solid — about 2 hours. Transfer to an airtight bag or container and freeze for up to 3 months. Cook directly from frozen in gently simmering salted water, adding about 2 minutes to the cooking time.¹

Cooked uszka are best eaten the same day. Leftovers keep overnight in the refrigerator — reheat by dropping them into simmering water for about a minute, or pan-fry in a little butter until lightly golden. The fried version is, for many, just as good as the original.

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Frequently Asked Questions

Can I use fresh mushrooms instead of dried?

Yes, but the result will be different. Dried mushrooms have a concentrated, earthy flavor that fresh ones do not match. If you use fresh mushrooms, cook them over high heat until all the moisture has evaporated before mixing with the onion — otherwise the filling will be wet and the uszka will not seal properly. Cremini or baby bella work better than white button mushrooms for flavor. Dried porcini are the traditional choice and the most flavorful.²

How do I get the ear shape right?

After sealing the triangle, place it on the work surface with the long flat edge facing you. Wrap the triangle around your index finger so the two bottom corners meet in front, then press those corners together firmly. It takes a few attempts before the motion becomes automatic. The shape does not have to be perfect — what matters is that the seal is tight.¹

My uszka keep opening in the water. What am I doing wrong?

The two most common causes are flour between the dough layers at the seal, and overfilling. Use a dry fingertip — not a floured one — when pressing the seam. Also cook at a gentle simmer rather than a rolling boil; vigorous boiling puts stress on the seams and can force them open.¹

Can uszka be made ahead of time?

Yes, and most Polish families do exactly this. Shape them the day before, refrigerate on a floured tray covered with a cloth, and cook fresh on Christmas Eve. Alternatively, freeze them uncooked up to 3 months ahead and cook straight from frozen. This is one of the most practical make-ahead holiday dishes in the Polish repertoire.¹

What is the difference between uszka and pierogi?

Both are Polish filled dumplings made from similar dough, but they differ in size, shape, and purpose. Pierogi are larger, half-moon shaped, and usually served as a main course or substantial side. Uszka are much smaller, ear-shaped, and designed to float in soup rather than be eaten on their own. The filling for Christmas uszka is always mushroom (or mushroom-sauerkraut) and always meatless; pierogi fillings range widely.¹³

Can uszka be served with anything other than barszcz czerwony?

Barszcz is the traditional partner, but uszka also work well in other clear broths like rosół (Polish chicken broth). Outside of holiday season, they can be tossed in browned butter and topped with breadcrumbs, served as a standalone dumpling course. Pan-frying leftover cooked uszka in a little butter until the outside is lightly golden is a popular way to use them the next day.¹²

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Thinking About the Healthy Version?

Traditional uszka are already one of the lighter Polish dumpling dishes — small, meatless, and built on a nutritious mushroom filling. The healthy adaptation article covers both uszka and barszcz czerwony as a pair: whole spelt dough for more fiber, oil instead of butter in the filling, and a longer-fermented zakwas for the soup they float in.

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Further Reading & Sources

This recipe was developed independently by Heritage Healthy Kitchen. The following sources are provided for further reading on the history, nutrition, and culinary context covered in this article.

1. Klesta, Karolina. Polish Uszka Recipe. Polish Foodies. https://polishfoodies.com/polish-uszka-recipe/ — Traditional uszka recipe, shaping technique, serving traditions, and storage guidance.
2. Uszka: Polish Christmas Dumplings. The Polonist. https://www.polonist.com/uszka-dumplings/ — Recipe and cultural notes on wild mushroom sourcing and the Christmas Eve tradition.
3. Mushroom Dumplings (Uszka z Grzybami). Polish Your Kitchen. https://www.polishyourkitchen.com/mushroom-filled-dumplings-uszka-z-grzybami/ — Recipe and notes on the dish’s place in Polish Christmas Eve tradition.
4. Prescott, Joyce, RD. 7 Impressive Reasons To Eat Mushrooms. Cleveland Clinic Health Essentials. https://health.clevelandclinic.org/benefits-of-mushrooms — Nutritional profile of mushrooms: selenium, potassium, B vitamins, immune support, and gut health.
5. Barszcz: Poland’s Iconic Beet Soup. Bay Area Polish Group. https://www.bayareapolishgroup.com/en/food/barszcz/ — Cultural context for the barszcz and uszka pairing at Wigilia.

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Disclaimer

This article is for educational and informational purposes only and is not intended as medical or nutritional advice. Nutritional values provided are estimates and may vary depending on specific ingredients used, preparation methods, and serving sizes. If you have specific dietary needs or health conditions, please consult a qualified healthcare provider or registered dietitian before making changes to your diet.

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