Polish "Little Ears" Dumplings (Uszka)

Uszka Dumplings

Zbigniew Lewczak / Getty Images

Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 12 servings
Nutrition Facts (per serving)
137 Calories
3g Fat
24g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 137
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 36mg 12%
Sodium 155mg 7%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 4g
Vitamin C 1mg 7%
Calcium 13mg 1%
Iron 1mg 8%
Potassium 193mg 4%
*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.


For the Dried Mushrom Filling:

  • 4 ounces dried Polish mushrooms, 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

  • Pepper, to taste

For the Uszka Dough:

  • 2 cups all-purpose flour

  • 1 large egg, beaten

  • 1/2 teaspoon salt

  • 3 tablespoons water, or more as needed

Steps to Make It

Make the Dried Mushroom Filling

  1. Gather the ingredients.

  2. Carefully lift the mushrooms from the soaking liquid so as not to disturb the grit at the bottom of the bowl. Save this liquid for beet soup or another purpose. Chop mushrooms very finely and set aside.

  3. Heat butter in a large skillet. Add onions and sauté 5 minutes or until translucent.

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

  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. Set aside and let cool completely while you make the dough. The mushroom filling will keep, refrigerated, for up to 24 hours.

Make the Uszka Dough

  1. Gather the ingredients.

  2. Place the all-purpose flour in a stand mixer or large bowl. Blend in the beaten egg, salt, and 3 tablespoons of water (add more if needed).

  3. Knead until a smooth dough forms, adding additional water, if necessary. Remove dough from the bowl, cover with plastic wrap, and let rest 20 minutes.

  4. 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. (Note: Alternatively, the dough can be cut into small circles and folded as for pierogi.)

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

  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 tri-cornered hat. Repeat with remaining dough.

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