Fleisch Perisky Meat Buns Food

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 !

OMI'S FLEISCH PERISHKY

Steps:

• Dissolve yeast and 1/4 tsp sugar in warm water; cover and set aside until light and fluffy, about 20 minutes. =
• Stir in milk, shortening, remaining sugar, salt and eggs; mix until well combined.
• Add flour, a bit at a time, mixing until it comes away from bowl. Knead until elastic, about 8 minutes.
• Place dough in greased bowl; cover and let rise, turning once, for 1 hour.
• In skillet, cook beef and onion until beef is no longer pink inside and onion is softened; season with salt and pepper to taste.
• Add mashed potatoes, if using, to form paste.
• To finish, pinch dough into about 24 to 36 pieces.
• Flatten each to form oval; add about 1 tsp (5 mL) filling to centre. Wrap and close dough around edges to seal. Repeat with remaining dough, placing each dumpling on greased baking sheet to rise for about 30 minutes, until doubled in size.
• Mix egg yolks with equal amount of water. Brush dumplings with egg yolk mixture.
• Bake in 350°F (180°C) oven for 25 to 30 minutes, until nicely browned. Serve hot or cold.

" QUICK BUNS"

Steps:

• Grease or parchment paper 1 or 2 cookie sheets, depending on the size.
• Dissolve sugar in warm water. Sprinkle yeast over liquid.
• Combine milk, salt, and butter in saucepan and heat until warm.
• Add yeast and flour. Work and knead dough for about 10 minutes.
• Cover and let rise in warm place for about 30 minutes.
• Turn on floured surface and pat to 3/4" thickness.
• Cut with round (or any shape that takes your fancy) cookie cutter and place on prepared sheets.
• Let rise in warm place for about 45 minutes or until double in size.
• I usually put some flour in a hand sieve and sprinkle the tops before baking.
• Bake at 375 degrees for 15-20 minutes.

SHANGHAI MEAT BUNS

Steps:

• Make the outside by mixing the first 4 ingredients together.
• Let rest for 30 minutes; refrigerate for 10 minutes.
• Divide into 15 equal portions.
• Roll out into small circles.
• Place meat and cabbage filling in and twist tops to seal.
• Steam over boiling water in a steamer for 20 minutes until cooked through.

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.