Ukrainian Meat Buns Perishky Recipes

UKRAINIAN MEAT BUNS (PERISHKY)

Steps:

• In a large nonstick pan over medium high heat, brown ground chuck, onions, and garlic together until the meat is no longer pink. About 7-8 minutes.
• Season with salt and pepper.
• Turn heat down to medium, then add butter. Stir until melted, then add flour. Cook for 2-3 minutes.
• Slowly add beef stock and stir until mixture has thickened slightly and heated through.
• Stir in fresh dill and transfer to a container. Place in fridge to chill fully until required.
• In a dry pan, toast the caraway seeds over medium high heat until fragrant, careful not to burn. About 2 minutes. Transfer to a small bowl to cool.
• Melt butter and milk together until it reaches about 120°F. Stir to cool down if too hot.
• Add milk mixture to bowl of a mixer, fitted with dough hook attachment. Add yeast and stir to dissolve.
• Whisk in egg yolks.
• In a separate bowl, whisk together flour, sugar, salt, and caraway seeds. Add to wet mixture.
• With mixer on medium speed, knead dough for approximately 7-8 minutes until a smooth ball forms.
• Remove from bowl and transfer to a large, greased mixing bowl. Cover and allow dough to rise for about 1-1½ hours until doubled in size.
• Once dough has risen, punch down and divide into ~30g balls (about 30 portions). Be sure to cover with a towel to prevent drying out while portioning.
• Grease a 9×13 pan with butter along bottom and sides.
• With a rolling pin, roll each portion out to form a round of about 4"-4½" in diameter. With the round in the palm of your hand, spoon about 1 tablespoon of meat filling into centre and gather edges. Pinch firmly to create a seam.
• Place pinched buns, seam side down, in prepared 9×13 pan. Once the pan is filled, cover with a towel, and allow to rise for another 30-60 minutes until they're about 50% larger.
• Make an egg wash: Whisk together 1 egg and 1 Tablespoon of water until smooth and there are no streaks of egg white. Brush buns with egg wash, top with a pinch of extra toasted caraway seeds and bake at 375°F for 20-25 minutes until golden brown.
• Remove from oven and immediately generously brush with melted butter.
• Allow to rest for 15-20 minutes before serving.

UKRAINIAN PYRIZHKY WITH MEAT FILLING (STUFFED BUNS)

Steps:

• PYRIZHKY DOUGH: Dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
• To the hot scalded milk, add the butter, and cool to lukewarm.
• Add the eggs, salt, sugar, and yeast.
• Mix in enough flour to make a medium soft dough as for bread.
• Knead on a floured board until smooth and satiny.
• Return to the bowl, cover, and let it rise until double in bulk.
• Punch down, knead a few times in the bowl, and let it rise again.
• Use any favorite filling in the recipes that follow.
• TO MAKE THE PYRIZHKY, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick.
• Place a generous portion of the filling in the center, bring the edges together, and press to seal securely.
• (I wet the edges with a bit of beaten egg white and seal with well floured fingertips).
• All edges must be free of filling.
• Shape into an oblong with a plump center and tapering ends (like a football).
• This is the traditional shape of pyrizhky.
• As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.
• Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart.
• Cover and let them rise in a warm place until light, for about 1 hour.
• Brush them with a beaten egg diluted with 2 tablespoons of water or milk.
• Bake in a moderate oven (375 degree F) for 30 to 35 minutes depending on their size.
• MEAT FILLING: Cook the onion in half of the butter until it is tender.
• Add the remaining butter and the meat.
• Brown the meat lightly.
• Season with salt and pepper.
• Cover and cook over a low heat until done.
• Remove the meat.
• Stir the flour into the drippings.
• Add the soup stock or water, then cook, until the sauce comes to a boil.
• Combine with the meat and cool.
• Mix in the parsley and chopped eggs.
• *I like to use left-over cooked roast put through a meat grinder or food processor,is more flavourful.

MOM'S PERISHKY (MEAT BUNS)

Steps:

• Dissolve yeast in warm water and then mix into remaining ingredients to make dough. It will be sticky, so refrigerate overnight.
• Mix filling ingredients.
• Working with small portions of the dough at a time, roll out and cut dough with circular cookie cutter. (A margarine container or soup can work well, too -- just depends how big you want the meat buns).
• Place meat filling in center of circle and fold dough to form pocket and seal. (perishky or perogie-makers work well for this, too).
• Bake at 350F for 20 minutes.

PERISHKE

Steps:

• Dissolve the sugar in the lukewarm water, sprinkle the yeast over it and let stand 10 minutes. Combine the remaining ingredients add to the yeast mixture. Add enough flour to make a soft dough. Knead on a floured board or counter top until smooth and satiny. Place in a bowl cover and let rise until double, punch down knead a few times and let rise again. (About 1hr-11/2hr. total).
• Meanwhile peel,dice and boil potatoes until done, mash with potato masher, add salt and pepper and Cheez Whiz if using. Allow to cool.
• Roll dough out to about 1/4 inch thickness and cut into 11/2 or 2 inch squares or circles.
• Place about 1/2 tsp of potato mixture in the center of the dough fold over, sealing the edges well.
• Place on cookie trays and bake in pre-heated 350 deg oven for about 15 minutes or until golden brown.
• For the sauce, saute the butter over medium heat until bubbly, add onions, salt and pepper. When onions are translucent, turn heat down to medium low and add whipping cream.
• Bring to a boil and simmer 5 minutes more.
• Place baked perishkes in heat proof or oven proof container.
• When sauce is done, pour over perishkes, stir, let sit for 5 minutes and enjoy.
• Note: When they have cooled they can be placed in zip lock bags without the sauce-they freeze well.
• When you want to re-heat them, place in Corning Ware or similar dish, microwave for about 3-5 minutes and pour freshly made sauce over them, stir and serve.

FLEISCH PERISKY ( MEAT BUNS)

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 !