MEAT BUNS
Make and share this Meat Buns recipe from Food.com.
Provided by Cheffet22
Categories Lunch/Snacks
Time 6h
Yield 144 buns
Number Of Ingredients 14
Steps:
- Mix dough following bread method.
- Brown beef in a saucepan. Spoon off as much fat as possible. Stir in soups and beef in a mug, add one tin of water, and heat and stir until onions are rehydrated and all water has evaporated.
- Divide dough into 12 sections.
- Divide each of those into 12 (careful to punch down other sections).
- Shape into buns by flattening a ball from dough about the size of a small egg
- Add a rounded teaspoon of meat to the middle of the ball.
- Gather edges of the dough around the meat and pinch it shut.
- Let buns rise until almost double.
- Bake at 400 F for about 22 min or until golden brown.
Nutrition Facts : Calories 97.1, Fat 3.6, SaturatedFat 1, Cholesterol 15.7, Sodium 143.8, Carbohydrate 10.7, Fiber 0.4, Sugar 0.6, Protein 5.1
MEAT BUNS RECIPE - BUNS STUFFED WITH MEAT
These meat buns are so soft and delicious. Ones you taste one bun you will not be able to stop eating more.
Provided by TheCookingFoodie
Categories Lunch Recipes Dinner Recipes Bread Recipes
Yield 16
Number Of Ingredients 17
Steps:
- 1. Make the dough: in a mixing bowl place flour, yeast and sugar. Mix. Add salt, water and oil. Knead the dough 7-8 minutes. 2. Transfer the dough to greased bowl and let rise for 1 hour. 3. Meanwhile make the filling: over medium heat sauté chopped onion for 2-3 minutes, add crushed garlic and sauté for 1-2 minutes more. Add ground beef, salt, pepper, thyme, cumin and pine nuts. cook for 3-5 minutes, stirring constantly. Let cool. 4. Divide the dough into 16-20 equal pieces and shape each piece into ball. Roll the balls into 3-3.5" (7-9cm) diameter circle. Place 1 tablespoon of the filling in the center, close the dough tight and shape a ball. Place all the balls in a baking try, cover and let rest 20 minutes. 5. Preheat oven to 355F (180C). 6. Brush the buns with egg wash, sprinkle with sesame. Bake 20 minutes.
FLEISCH PERISKY ( MEAT BUNS)
Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. A Mennonite lady in Winnipeg taught me how to make these. At Christmas they are very popular. Not many cooks make these, so if you are one that enjoys making them, you can have many customers. I have made over 300 DOZEN just before Christmas. If you have leftover dough, you can make zweibach or plain buns. These freeze well.
Provided by Shar-on
Categories Yeast Breads
Time 5h12m
Yield 20 dozen
Number Of Ingredients 16
Steps:
- Brown ground beef in a large skillet.
- Melt 1/2 cup margarine in a separate saucepan over medium heat.
- Add 2 T. flour, stirring to incorporate.
- Add dry onion soup mixes and water to make a thick gravy.
- Bring to boil.
- Pour gravy over browned beef and simmer for about 1 hour. (I do this in my oven),
- Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns.
- In my Bosch mixing bowl mix the warm water, sugar and yeast.
- Warm the milk, margarine and lard in the Microwave about 3 - 4 minutes, until marg and lard have melted.
- Add to yeast mixture, and add about 8 cups of flour.
- Allow this to proof, then add salt, egg and remaining flour, just enough to make a soft dough, allowing the machine to kneed the dough.
- Place dough in a large bowl ( I use my tupperware fix-n-mix bowl). Let rise 10 - 15 minutes.
- Form perisky by pinching off pieces of dough the size of a walnut. Flatten the dough in your palm of hand and put about 1 tsp. filling on the dough. Pinch dough around the filling to seal well.
- Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones.
- Bake at 400 deg. for 10 - 12 minutes or golden brown.
- Enjoy !
Nutrition Facts : Calories 458, Fat 13, SaturatedFat 5.5, Cholesterol 52.2, Sodium 500.5, Carbohydrate 63.4, Fiber 2.3, Sugar 1.2, Protein 19.7
MEAT BUNS
On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. -Sharon Leno, Keansburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 172mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
MEAT BUNS
Meat Buns - Hearty, perfectly seasoned beef wrapped in a fluffy bun? It's tough to go wrong with bread stuffed with meat, and this recipe allows you to experience these flavors together in perfect harmony.
Provided by Lola Osinkolu
Number Of Ingredients 17
Steps:
- While the dough is resting, heat the oil in a pan, add the diced onion, and cook till soft-about 5 minutes.
- Add the beef and break it up.
- Add the thyme, red chili flakes, grated carrots, green onions. Bouillon powder, salt, and pepper to taste.
- Cook till there's little to no more water in the meat
- Add the slurry and leave to simmer for a few more minutes. Remove from heat and leave to cool.
- Dissolve the Yeast and Sugar in the warm milk and leave to proof.
- In a large bowl, combine the flour, salt, and sugar, make a well at the center and add the proofed yeast, egg, and butter and mix together until a soft dough is formed.
- Transfer the dough to a lightly floured surface and knead until it's smooth and elastic, about 7 minutes by hand.
- Place the dough inside a very large oiled bowl (making sure you smear some oil on the surface of the dough) and leave to rise in a warm place for 1 hour or till doubled in size.
- Punch down the dough to remove the trapped air and place the dough on a lightly floured work surface.
- Divide the dough into 6 equal parts and mold each of them into a ball.
- Take the dough one at a time and roll them out into a circular disc. Scoop the filling inside the center of the dough and gather the dough at the top. Then, pinch the top a couple of times to securely close the dough.
- Place seam side down on a parchment-lined baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
- Brush with egg wash and bake at 350° for 20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 490 kcal, Carbohydrate 51 g, Protein 21 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 94 mg, Sodium 447 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
CHINESE STEAMED BUNS
Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.
Provided by Carol chi-wa Chung
Categories Bread Yeast Bread Recipes
Time 4h
Yield 24
Number Of Ingredients 10
Steps:
- Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
- Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
- Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g
CHEESY STUFFED MEAT BUNS
These meat buns have all of the components of a cheeseburger, but are much easier for little kids to eat! Plus: They store well in the fridge and freezer so can be made ahead of time.
Provided by Amy Palanjian
Categories Dinner
Time 1h43m
Number Of Ingredients 11
Steps:
- Stir the yeast and sugar into 1 cup warm water. Let sit for 5 minutes or until puffy.
- Add the flours, salt, egg, and water-yeast mixture to the bowl of a stand mixer fitted with a dough hook. Mix on medium-low for 10 minutes. Remove dough hook. Cover with a clean towel and let rise for 1-2 hours or until about doubled in size. It should look puffy.
- Heat the olive oil in a medium skillet. Add the beef and stir to break. Sprinkle with salt and spices cook for 8-10 minutes or until fully cooked through. Remove from heat.
- Divide the dough into 8 even sections. (I use a paring knife to cut it in half, then in half again and again, etc to make a pinwheel shape with 8 even triangles.)
- Working with one piece of dough at a time, coating with flour as needed if sticky, flatten into a disc that's about 6 inches wide. (It doesn't need to be precise!)
- Place 2 heaping tablespoons each cooked meat and cheese into the center and fold in the dough to enclose the fillings. The seams should press and hold together with slightly pressure and a little gentle pressing.
- Place roll onto a parchment-lined baking sheet and repeat to make all 8. Set aside and cover with a towel while the oven preheats.
- Preheat the oven to 400 degrees F. Bake the buns for 20-22 minutes or until firm to the touch. Let cool slightly and serve warm.
Nutrition Facts : ServingSize 1 bun, Calories 359 kcal, Sugar 1 g, Sodium 307 mg, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 37 g, Fiber 3 g, Protein 17 g, Cholesterol 63 mg, UnsaturatedFat 7 g
CHINESE STYLE MEAT BUNS
Steps:
- In a small bowl, mix the warm water, sugar and yeast and let it sit until it starts foaming, for about 15 minutes. In a large bowl add the flour and to it add the egg, oil, salt and the yeast mixture.
- Mix it all together using your hands, if you find the dough too sticky just add more flour. Knead the dough on a floured surface for a few more minutes, until it becomes elastic. Place the dough in a lightly oiled bowl and let it rise until doubled in size, in a warm spot.
- Cut up the pork loin in small pieces and set aside. In a medium sized bowl, add the garlic and ginger paste, vegetable oil, honey, Hoisin sauce, soy sauce, wine, pepper, salt, five spice powder, and sesame oil. Whisk everything all together and add the pork to it. Let the pork marinate for about 1 hour, or until the dough is almost ready.
- eat a skillet, over medium heat and add a tablespoon of vegetable oil to it. When the oil is hot add the pork mixture including the marinade to it and cook until the pork is cooked thoroughly, for about 5 minutes. Before removing it from heat, add the green onions to it and mix well.
- Preheat oven to 350 F degrees.
- Divide the dough into 12 equal pieces. Roll each piece into a ball.
- Using a rolling pin, roll out each ball into a disc, so that it's about 4 or 5 inches in diameter. Place heaping tablespoon of the meat mixture in the middle of it.
- Seal the bun by gathering up the edges of the disc.
- Place the sealed side down bun, on an ungreased baking sheet. Repeat with remaining balls and meat mixture.
- Brush the buns with egg wash and bake for about 15 to 20 minutes or until the buns are nice and golden brown.
Nutrition Facts : ServingSize 1 bun, Calories 437 kcal, Carbohydrate 28 g, Protein 46 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 144 mg, Sodium 381 mg, Fiber 1 g, Sugar 8 g
CHINESE STEAMED BUNS WITH MEAT FILLING
This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns.
Provided by Carol chi-wa Chung
Categories Main Dish Recipes Dumpling Recipes
Time 4h
Yield 24
Number Of Ingredients 12
Steps:
- Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
- Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
- Prepare dough for Chinese Steamed Buns.
- Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 32.9 calories, Carbohydrate 0.8 g, Cholesterol 14 mg, Fat 1.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 131.9 mg, Sugar 0.6 g
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- Combine all the dough ingredients and mix and knead — by hand, mixer, or bread machine — until a soft, smooth dough forms., Transfer the dough to a lightly greased bowl, cover, and allow to rest for about 90 minutes, until puffy but not necessarily doubled in bulk., To make the filling: Heat the oil in a sauté pan set over medium heat., Add the onion and cook until translucent., Add the garlic and ground beef and cook for 5 to 10 minutes, breaking the meat up as it browns, until it's cooked through., Season the filling with salt, pepper, and parsley, remove it from the heat, and cool to room temperature., Stir in the cheese.
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