Meat-filled Uszka by Tata’s Pierogi

Now available at Polana Polish Food, Tata’s Pierogi has long been a Chicago favorite, renowned for its dedication to crafting authentic Polish dumplings. Known for their tender, delicate dough and perfectly seasoned fillings, Tata’s products bring the rich flavors of Poland to your table, using family recipes passed down through generations.

These Meat-filled Uszka—tiny, hand-shaped dumplings—are a delicious new addition. Traditionally smaller than pierogi, uszka (meaning "little ears" in Polish) are an integral part of Polish holiday meals. While mushroom-filled uszka are typically served during Wigilia (Christmas Eve) with red barszcz (beet soup), meat-filled uszka often make their debut on Christmas Day, adding a hearty and flavorful touch to the feast.

Serve these savory dumplings in a steaming bowl of red barszcz for a traditional Polish experience, or enjoy them as a delightful side dish or snack. With Tata’s Pierogi, every bite captures the essence of Polish culinary tradition.

Weight: 13oz (372g) - approx 11-12 pierogi

Ingredients

pork, wheat flour 100%, water, canola oil, egg, salt, onions, carrots, black pepper, allspice, bay leaf

Contains: egg, wheat

Nutrition Facts

Serving Size 93g/3 pierogi, Amount per serving: Calories 290, Total Fat 14g (18% DV), Sat Fat 3.5g (18% DV), Trans Fat 0g, Cholesterol 545mg (14% DV), Sodium 340mg (15% DV), Total Carb 26g (9% DV), Dietary Fiber 1g (4% DV), Total Sugars <1g, Includes 0g Added Sugars (0% DV), Protein 14g, Vitamin D 2%, Potassium 4%, Calcium 2%, Iron 10%, Folate 100mcg DFE (50mcg Folic Acid) 25%

*The % Daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for a general nutrition advice. 

Cooking Instructions

• Classic

For Best Quality, quicker prep time and a classic taste, quicker prep time and a classic taste, heat 3-4 qtrs. of water in a pot and bring to a slow boil. Add a tsp. of salt for taste. Place frozen pierogi in boiling water and cook uncovered for 2 to 3 minutes or until they rise to the top. Stir occasionally, and drain thoroughly once done. Do not overcook.

IMPORTANT: Overcooking will decrease the quality of the dough.

Option: Once the pierogi have cooked, and have been thoroughly drained, you can fry them on a pan for a crispy taste. Place pierogi on a skillet with a bit of oil and fry on low heat until evenly brown on both side.

• Fried

For Best Quality and a crunchy taste, take pierogi out of the freezer and allow them to thaw for about 3-4 hours (As a faster option you may also defrost in the microwave, but this is a less healthy option). Once the pierogi have thawed, place them evenly in a skillet with a bit of oil and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.

IMPORTANT: Make sure to keep on low heat as you fry the pierogi as high heat toughens the dough.

Smacznego!