Mini Pierogies – Uszka – Christmas Menu Recipe #52


  • 2 and 1/4 cup of all purpose flour (300 grams)
  • 1/2 tsp of salt
  • 1 egg
  • around 1/2 cup of hot water (120 ml)
  • 100 grams of dried wild mushrooms
  • 1/2 of a large onion
  • salt and pepper


  1. Soak your dried mushrooms overnight or minimum for 4 hours. After soaking your mushrooms cook them in a water they were soaking in until they are soft. Mix from time to time and add more water if needed.
  2. Strain your mushrooms reserving the liquid (we might need it if the stuffing is too dry).
  3. Heat up few tbs of oil on your frying pan and fry your chopped onion until soft and glossy.
  4. Add your mushrooms and onion to your food processor and process until it looks like thick paste.
  5. Season with salt and pepper and set aside.
  6. In to your food processor add your flour, egg and salt. Pulse few times and then start adding your water very slowly, watching the flour. When you see ball of dough in your food processor you don’t need any more water. Let the food processor process the dough for another minute.
  7. Put a large pot full of water to boil, add one tsp of salt.
  8. Flour your surface slightly and transfer your dough from your food processor. Knead it few times. It should get elastic and not sticky very quickly.
  9. Divide the dough in two parts, one put aside in a zip lock bag. Roll the remaining dough with your rolling pin flipping from side to side to prevent sticking to your working surface. Add some more flour if you have to. Keep rolling until you get 1 to 2 mm thick dough.
  10. Lightly flour large plate.
  11. With a cookie or pizza cutter cut squares more or less 4 cm by 4 cm. 
  12. Pick up your squares of dough and flip it over so you place the stuffing on the side which was touching your working surface (they will close better this way). Stretch it a bit and then place in the centre about  1 tsp of stuffing.  Fold the dough in half creating a triangle and then seal together the longer corners. (best to watch the video). Put your uszka on the floured plate.
  13. When you done with all your squares put your uszka into the boiling water. Stir gently with a wooden spoon so they don’t stick to the bottom. Do not overcrowd your pot.
  14. When the uszka come to the surface boil them for one more minute.
  15. Spray your plate with some non stick spray and put your drained uszka on it. Spray the uszka on top as well. You can use butter if you prefer.
  16. Serve with Red Borscht.


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