Perishke Recipes

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.

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.

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.