In Poland Mushroom Pierogi called “Uszka” are traditionally served in Borscht on Christmas Eve. They’re made from both dry and fresh mushrooms, and a simple pierogi dough of flour, water, milk, and butter. They’re beautiful and easier to make than you’d think.
Dry Porcini Mushrooms Fresh Mushrooms Sweet Onion | Butter Pepper | Flour | Milk
MUSHROOM FILLING Bring water to boil and cook dry mushrooms for about an hour. Rinse in a colander under running water.
Saute onions in butter, then add fresh mushrooms and cook until soft. In a food processor, combine cooked dry mushrooms with sauteed fresh mushrooms and pulse a few times.
MAKE DOUGH Mix flour, melted butter and warm milk on low speed. Add a little bit of warm water, your dough should be elastic. Cover and let rest. Then divide into four pieces and roll out until thin.
ASSEMBLING PIEROGI Cut out rounds, add filling and stick the edges together. Grab the opposite ends and stick them together to create an “ear” shape dumpling. Boil for 2 minutes, then serve covered with borscht.