Ukrainian Pyrizhky With Meat Filling (Stuffed Buns)
Ready In: 1 hr
Yields: 24 filled meat buns
Ingredients
PYRIZHKY
- 1 teaspoon sugar
- 1⁄4 cup lukewarm water
- 1⁄4 teaspoon dry powdered ginger
- 1 package dry yeast
- 1 cup scalded milk
- 1⁄4 cup butter or 1⁄4 cup shortening or 1⁄4 cup oil
- 2 eggs, beaten
- 1 1⁄2 teaspoons salt
- 1⁄4 cup sugar
- 4 1⁄2-5 cups sifted flour
MEAT FILLING
- 1 medium onion, chopped fine
- 4 tablespoons butter
- 1 lb ground beef (or half pork and half beef)
- salt and pepper
- 1 tablespoon flour
- 1⁄2 cup soup stock or 1⁄2 cup water
- 1 teaspoon chopped parsley
- 2 hardboiled egg, chopped
Directions
- 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.
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