Uszki remain one of the most labor-intensive elements of the Christmas Eve menu, because they are much smaller than classic dumplings require precise gluing. They are cut out of very thin dough, most often in the form of small squares or circles, which, when joined together, create characteristic dumplings served with borscht. In many homes, a dozen or so pieces are prepared for one person, which means in a large family the need to make up to several hundred ears in one day. For this reason, it is increasingly often planned to prepare them in advance.
The biggest difficulty in organizing work in this way turns out to be proper freezing, because freshly cooked dumplings easily stick together and after a few hours in the freezer they form one solid block. To prevent this, you need to follow two simple rules: let each dumpling cool completely and separate it. After cooking, place the ears on a large tray in one layer so that they do not touch each other, and when they stop steaming, gently cover them with a thin layer of neutral oil, e.g. rapeseed oil (you can use a small brush for this purpose). The fat creates a protective layer that acts as a barrier against sticking, and freezing on trays helps maintain shape and elasticity. Only after initial freezing is it worth pouring them into bags, then they remain in perfect condition even after many weeks of storage.
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In addition to the issue of freezing, other mistakes, often made, also affect the quality of the ears preparation stage. A stuffing that is too moist and not steamed enough softens the dough from the inside, causing it to tear during cooking. A poorly kneaded dough loses its shape, cracks and is difficult to stick together. Another common problem is applying too much filling and not sealing the edges properly. which ends with the stuffing leaking out.
The first step to successful dumplings is the right dough – thin, elastic and… resistant to cracking. The best option is 450 or 550 wheat flour combined with hot water, a pinch of salt and a small amount of oil, which improves elasticity and makes rolling easier. After thorough kneading, the dough should be smooth and uniform. Leave them covered for a few minutes so that the gluten binds the structure and allows you to roll them out a very thin layer.
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Equally important is the stuffing, which must be intense in flavor and compact enough to hold its form well. Dried boletes, bay boletes or mixtures of forest mushrooms, after soaking and cooking, create an aromatic base, which is combined with fried onion and spices. A small amount of breadcrumbs helps stabilize the moisture of the mixture, which reduces the risk of the dough cracking during cooking. Carefully prepared stuffing also facilitates subsequent portioning forming small dumplings.
The sticking process itself requires precision, but it is not complicated if you follow it basic rules. Small squares or circles are cut out of thin dough, a minimal amount of filling is applied and the edges are carefully glued, moistening them as necessary to make them tight. Too much filling or inaccurate mixing leads to the ears falling apart during cooking. Only carefully prepared, well-cooked and properly cooled dumplings are suitable for cooking further storage.
