Mom's Perishky (Meat Buns)

Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

I'm not sure where my mom got this recipe, but these are THE BEST MEAT BUNS EVER -- but sadly, they're NOT quick and easy, so make a day of it and fill your freezer! Plan ahead because the dough's easier to work with if it's refrigerated overnight. Serve with plum sauce -- that's right, plum sauce. You'll never be sorry.

Ingredients Nutrition

Directions

  1. Dissolve yeast in warm water and then mix into remaining ingredients to make dough. It will be sticky, so refrigerate overnight.
  2. Mix filling ingredients.
  3. 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).
  4. Place meat filling in center of circle and fold dough to form pocket and seal. (perishky or perogie-makers work well for this, too).
  5. Bake at 350F for 20 minutes.
Most Helpful

Wonderful Meat Buns! When it comes to recipes it's hard to beat those 'Mom' recipes. For those who are familiar with yeast doughs these really make up easily and they taste great. An added bonus is that they are freezer friendly. I used enough flour as to not have too sticky a dough and that worked very well for me. The filling was great to work with - all in all a recipe that is in my keeper file. Thank you Tammi and a big thank you to your mom.

Gerry February 25, 2007