Summer-Time Uszka

Directions

• Preparation of the dough:
• Sift the flour into a mixing bowl (you can use a sifting cup, a sieve or just a whisk) together with a pinch of salt.
• Add 1 egg yolk, mix a little with a spatula or a spoon.
• Put 2 tablespoons of oil into the mixture. Stir slightly.
• Start mixing in the warm water. Beware that you should not put all the water at once – depending on the flour or your egg yolk, you may not need to use all of it. I start by adding a quarter of the amount of the water I have, mix it with the flour, then add another portion until the dough comes together.
  Make sure that the dough is not too ‘watery’ or sticky – as soon as you see that it is not too dry and starts to combine, stop adding the water and put it on a flour-dusted surface (you can also do it in a mixing bowl), work it with your hands by kneading it until it is smooth and
  elastic (it takes up to 5 minutes).
• Form a ball from the dough, dust is with some flour and set aside for around 15 to 20 minutes under a slightly wet cloth to let it rest.
• Preparation of the filling:
• Finely dice the onion and the red chili.
• Grate the zucchini using the largest shredding holes and squeeze it to remove the extra liquid. Put in a colander with a paper cloth under it to absorb any additional liquid.
• In the meantime, switch on your grill at 180 C or warm up the oven to 200 C (180 C if using the fan oven).
• Put the cherry tomatoes on a baking tray lined with a parchment paper (or a grilling plate if using a grill), pour over 1 tablespoon of olive oil and rub it into the tomatoes. Bake or grill them for about 15 to 20 minutes until they are lightly charred. Put them aside to let them cool and then chop them into smaller pieces*.
• Heat a pan on a medium heat and then add 2 tablespoons of olive oil.
• Fry the diced onion until it becomes translucent, then add the red chili and continue to fry for a minute or two.
• Press the clove of garlic through the garlic press into the onion and chili mixture and fry for a minute.
• Add the shredded zucchini – carry on frying until the zucchini is slightly browned, stirring occasionally.
• Sprinkle a pinch of salt and some pepper and remove the pan from the heat and let the mixture cool down.
• Once the mixture has cooled down, add the cherry tomatoes, ricotta cheese and crumble in the feta. Stir together to combine.
• Put in then remaining spices into the cheese mixture and mix until combined.
• Now you can start preparing the little dumplings!
• How to shape the ‘uszka’:
• Divide the dough into 4 equal parts, thinly roll out one part on a dusted surface (keep the 3 remaining parts under the wet cloth in order to prevent them from drying out)*.
• Using a cookie cuter or a glass (diameter between 7 and 7,5 cm), cut out circles.
• Put 1 teaspoon of the filling in the middle of each circle, then brush the ends with some water to help them hold shape.
• Fold each circle in half (it should resemble a triangle, with one edge being half a circle).
• Seal the combined ends so that the dumplings do not open when cooking.
• Take the two opposite sides of the folded dumpling and bring them together in the middle of the dumpling, pinch to bring them together. There should be a hole in the center.
• Cooking method:
• Boil some water, add a generous amount of salt and put in the uszka – remember not to overload the pot, cook them in batches. They should be ready when they come to the top, it takes about 3-5 minutes.