Polish 'Little Ears' Dumplings (Uszka)

Polish "Little Ears" Dumplings (Uszka)

The Spruce / Julia Hartbeck

Prep: 85 mins
Cook: 25 mins
Soak/Rest: 50 mins
Total: 2 hrs 40 mins
Servings: 6 to 8 servings
Yield: 65 dumplings
Nutrition Facts (per serving)
206 Calories
5g Fat
36g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 206
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 54mg 18%
Sodium 233mg 10%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 10%
Total Sugars 1g
Protein 6g
Vitamin C 2mg 11%
Calcium 19mg 1%
Iron 2mg 11%
Potassium 289mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Uszka 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. These dumplings can be shaped into miniature versions of pierogi or into something that resembles Italian or Chinese wontons.

Here's an easy way to make Polish uszka. Use your filling of choice.

"I used dried porcini and shiitake mushrooms and the filling was deeply savory and so delicious—especially when served in the Easy Polish Beet Soup. A food processor speeds up the process of finely chopping the ingredients for the filling. I rolled out the dough in a pasta machine, stopping at the second to last setting." —Danielle Centoni

Polish "Little Ears" Dumplings (Uszka) Tester Image
A Note From Our Recipe Tester


For the Dried Mushrom Filling:

  • 4 ounces dried Polish mushrooms, such as porcini, soaked in warm water until hydrated and pliable

  • 2 tablespoons unsalted butter

  • 1 small onion, very finely chopped

  • 1 large egg, beaten

  • 2 tablespoons finely chopped parsley

  • 1 tablespoon fresh white breadcrumbs

  • Salt, to taste

  • Freshly ground black pepper, to taste

For the Uszka Dough:

  • 2 cups all-purpose flour

  • 1 large egg, beaten

  • 1/2 teaspoon salt

  • 1/4 to 1/2 cup water, more as needed

Steps to Make It

Make the Dried Mushroom Filling

  1. Gather the ingredients.

    Polish "Little Ears" Dumplings (Uszka) filling ingredients

    The Spruce / Julia Hartbeck

  2. Carefully lift the mushrooms from the soaking liquid so as not to disturb the grit at the bottom of the bowl, squeezing the liquid from the mushrooms as you go. Save this liquid for beet soup or another purpose. Chop mushrooms very finely by hand or in a food processor and set aside.

    chopped mushrooms on a cutting board

    The Spruce / Julia Hartbeck

  3. Heat butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes.

    onions in a pan

    The Spruce / Julia Hartbeck

  4. Add chopped mushrooms to onions and cook until liquid has evaporated and mixture begins to sizzle, about 10 minutes.

    onions and mushrooms in a pan

    The Spruce / Julia Hartbeck

  5. Transfer onion-mushroom mixture to a large bowl and add the beaten egg, parsley, and breadcrumbs. Season to taste with salt and pepper and mix together, forming a firm paste. If the mixture seems too coarse and doesn't hold together, pulse it in a food processor. Set aside and let cool completely while you make the dough. The mushroom filling will keep, refrigerated, for up to 24 hours.

    filling mixture in a bowl

    The Spruce / Julia Hartbeck

Make the Uszka Dough

  1. Gather the ingredients.

    Uszka Dough ingredients

    The Spruce / Julia Hartbeck

  2. Place the all-purpose flour in a stand mixer or large bowl. Blend in the beaten egg, salt, and 1/4 cup water.

    Uszka Dough in a stand mixer

    The Spruce / Julia Hartbeck

  3. Mix until a dough forms, adding additional water if necessary. Knead dough until smooth, about 10 minutes. Cover with plastic wrap, and let rest 20 minutes.

    dough ball wrapped in plastic

    The Spruce / Julia Hartbeck

  4. Put a large pot of broth or salted water on to boil. Cut the dough in half. On a lightly floured surface, roll out half the dough into a thin square or rectangle, about 10 x 14 inches. Cut into 2-inch squares. (Note: Alternatively, the dough can be cut into small circles and folded as for pierogi.)

    rolled out dough cut into pieces

    The Spruce / Julia Hartbeck

  5. Place a teaspoon of the mushroom filling or the filling of choice on each square. Moisten the edges of the dough with water and fold in half to form a triangle, pressing out any air.

    filling wrapped with dough

    The Spruce / Julia Hartbeck

  6. Dab one of the points with water and lap the other point over and press them together. It will look a little like a tricornered hat. Repeat rolling and filling with remaining dough.

    shaped dumplings on a cutting board

    The Spruce / Julia Hartbeck

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

    Polish "Little Ears" Dumplings (Uszka) cooking in a pot

    The Spruce / Julia Hartbeck