FLEISCH PERISKY ( MEAT BUNS)
Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. A Mennonite lady in Winnipeg taught me how to make these. At Christmas they are very popular. Not many cooks make these, so if you are one that enjoys making them, you can have many customers. I have made over 300 DOZEN just before Christmas. If you have leftover dough, you can make zweibach or plain buns. These freeze well.
Provided by Shar-on
Categories Yeast Breads
Time 5h12m
Yield 20 dozen
Number Of Ingredients 16
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 !
Nutrition Facts : Calories 458, Fat 13, SaturatedFat 5.5, Cholesterol 52.2, Sodium 500.5, Carbohydrate 63.4, Fiber 2.3, Sugar 1.2, Protein 19.7
BAKED SIOPAO
This is my take on the Filipino steamed meat bun.
Provided by AvelaineS
Categories Main Dish Recipes Dumpling Recipes
Time 2h35m
Yield 24
Number Of Ingredients 18
Steps:
- Heat milk in a microwave-safe container in a microwave until lukewarm, but not scalding, 15 to 30 seconds. Mix warm milk, vegetable oil, water, and eggs together in a bowl.
- Mix flour, yeast, and salt together in a separate bowl. Stir in milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky to work with, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place dough ball into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 hour to 90 minutes.
- While dough is rising, prepare filling by placing pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and black pepper. Mix well to combine.
- Heat vegetable oil over medium heat in a large skillet. Cook and stir onion, garlic, and star anise in the hot oil for 2 minutes. Add ground pork mixture and cook until browned and crumbly, breaking up any large clumps of meat that may form, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until filling is glazed but not soupy, about 10 minutes. Refrigerate filling until dough is ready.
- Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.
- Portion dough out into golf ball-sized pieces (about 2 inches in diameter). Arrange on the prepared baking pan with 1 to 2 inches of space between them. Flatten dough balls using your hand to 1/4-inch thickness, or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist, and pinch to seal. Replace each bun back on the prepared baking sheet.
- Turn off the oven once it has reached temperature.
- Transfer the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.
- Heat the oven to 325 degrees F (165 degrees C), leaving buns inside.
- Bake buns until bottoms are lightly browned, 12 to 15 minutes.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 19.7 g, Cholesterol 28.6 mg, Fat 8.5 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 186.8 mg, Sugar 2.4 g
MEAT BUNS
Meat Buns - Hearty, perfectly seasoned beef wrapped in a fluffy bun? It's tough to go wrong with bread stuffed with meat, and this recipe allows you to experience these flavors together in perfect harmony.
Provided by Lola Osinkolu
Number Of Ingredients 17
Steps:
- While the dough is resting, heat the oil in a pan, add the diced onion, and cook till soft-about 5 minutes.
- Add the beef and break it up.
- Add the thyme, red chili flakes, grated carrots, green onions. Bouillon powder, salt, and pepper to taste.
- Cook till there's little to no more water in the meat
- Add the slurry and leave to simmer for a few more minutes. Remove from heat and leave to cool.
- Dissolve the Yeast and Sugar in the warm milk and leave to proof.
- In a large bowl, combine the flour, salt, and sugar, make a well at the center and add the proofed yeast, egg, and butter and mix together until a soft dough is formed.
- Transfer the dough to a lightly floured surface and knead until it's smooth and elastic, about 7 minutes by hand.
- Place the dough inside a very large oiled bowl (making sure you smear some oil on the surface of the dough) and leave to rise in a warm place for 1 hour or till doubled in size.
- Punch down the dough to remove the trapped air and place the dough on a lightly floured work surface.
- Divide the dough into 6 equal parts and mold each of them into a ball.
- Take the dough one at a time and roll them out into a circular disc. Scoop the filling inside the center of the dough and gather the dough at the top. Then, pinch the top a couple of times to securely close the dough.
- Place seam side down on a parchment-lined baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
- Brush with egg wash and bake at 350° for 20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 490 kcal, Carbohydrate 51 g, Protein 21 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 94 mg, Sodium 447 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
MOM'S PERISHKY (MEAT BUNS)
I'm not sure where my mom got this recipe, but these are THE BEST MEAT BUNS EVER -- but sadly, they're NOT quick and easy, so make a day of it and fill your freezer! Plan ahead because the dough's easier to work with if it's refrigerated overnight. Serve with plum sauce -- that's right, plum sauce. You'll never be sorry.
Provided by Swan Valley Tammi
Categories Meat
Time 1h20m
Yield 40 meat buns
Number Of Ingredients 13
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.
Nutrition Facts : Calories 164.4, Fat 10.4, SaturatedFat 4.2, Cholesterol 33.6, Sodium 121.9, Carbohydrate 12.6, Fiber 0.6, Sugar 1.3, Protein 4.6
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