Fleisch Perisky Meat Buns 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.

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 !

MEAT BUNS

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.

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.