Uszka (pronounced oo-sh-ka) are essentially miniature pierogi. In Polish, the name translates to “little ears.” These bite-sized dumplings are especially popular among children. Prior to serving, they are often mixed with a little melted butter. Traditionally, mushroom-filled uszka are served with red borsch on Christmas Eve.
Overcook the product (check packaging for cooking time)
Separate frozen Uszka by force
Pan fry frozen Uszka
1. Add a teaspoon of salt to 1 gallon of water, and bring water to a boil
2. Add uszka to water and gently stir
Important: Cook only one package per pot
3. Cover pot and bring water back to a boil
4. Once boiling, reduce heat to achieve a light simmer
5. Wait until the product begins to float to the surface
6. Boil for 1 more minute
7. Drain and transfer to plate
8. Allow product to cool for 1 minute before serving
1. Boil product as directed above
2. Remove from water and drain
3. Add vegetable oil to frying pan and set to low heat
Note: In place of vegetable oil, butter can be used for better taste. However, the temperature of the pan should be adjusted to avoid burning the butter.
4. Once pan heats up, add uszka and fry to a light golden-brown color on both sides.