Ukrainian Pyrizhky With Meat Filling (Stuffed Buns)

Recipe by Olha7397
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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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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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