Uszka are small, stuffed soup dumplings made in Poland.
They are about ⅓ the size of Pierogi, of a size easy to pick up with your spoon.
The dough for the dumplings is made from white flour, egg yolk, a little water, and kneaded until stiff.
A filling is prepared, such as lamb or mushroom (particularly wild mushrooms.) The fillings are already cooked in advance before they are used for the dumplings.
The dough is rolled out thin, and cut into 1 ½ inch (3 ¾ cm) squares. In the centre of each you put a small amount of filling, then fold it up and stick the edges together. You cook the dumplings in boiling water for 5 minutes or until they come to the surface.
They are served in broth or clear soups normally, but on Christmas Eve they are served with borsch. Often you place them in the soup tureen or in the bowl and then put the borsch on top.
Uszka means “little ears” in Polish.