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Small mushroom uszka floating in a bowl of clear red barszcz
Fresh pasta, rolled and cut by hand

Uszka (wild mushroom dumplings for barszcz)

Prep 1 hr Cook 15 min Total 1 hr 15 min Servings 8

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Cook the filling until it is completely dry; any moisture will steam inside and burst the thin dough.

Techniques in this recipe

Ingredients

Method

  1. 01

    Mix flour, egg, water, oil and salt into a soft dough; knead 5 minutes until smooth. Cover and rest 30 minutes.

  2. 02

    Finely chop the soaked porcini. Cook onion in butter 8 minutes until golden, add cremini and porcini and cook 10 minutes until dry. Stir in breadcrumbs, season well and cool.

  3. 03

    Roll dough very thin (about 1/16 inch) and cut into 2-inch squares.

  4. 04

    Place 1/2 tsp filling on each, fold into a triangle and press edges, then bring the two corners together and pinch to form a little ear.

  5. 05

    Boil in salted water in batches; once they float, cook 2 minutes more. Lift out with a slotted spoon.

  6. 06

    Serve 5–6 in each bowl of barszcz.

Notes & swaps

  • Cook the filling until it is completely dry; any moisture will steam inside and burst the thin dough.

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