Best 4 Fleisch Perisky Meat Buns Recipes
**Uncover the Delights of Fleisch Perisky: A Culinary Journey Through History and Taste**
Embark on a tantalizing culinary adventure with Fleisch Perisky, a traditional dish that has captivated taste buds for generations. Originating in the vibrant Jewish communities of Central and Eastern Europe, these delectable meat buns have woven their way into the fabric of culinary history, leaving a trail of tantalizing aromas and satisfied palates in their wake.
Dive into the heart of this beloved dish, where juicy minced meat is lovingly encased in a soft, pillowy dough, creating a symphony of flavors and textures that dance on the tongue. Discover the secrets behind the perfect Fleisch Perisky, from selecting the finest ingredients to mastering the art of crafting the perfect dough.
Indulge in a diverse collection of Fleisch Perisky recipes, each offering unique takes on this culinary masterpiece. From the classic version to variations that incorporate unexpected ingredients and preparation methods, this article is your gateway to Fleisch Perisky perfection.
Prepare to be captivated by the traditional Fleisch Perisky, a testament to the enduring power of culinary heritage. Delight in the simplicity of the classic recipe, where the harmonious blend of minced meat, onions, and spices shines through in every bite.
Embark on a culinary adventure as you explore creative twists on this timeless dish. Discover recipes that incorporate a variety of meats, from succulent beef to tender chicken, ensuring that every taste preference is catered to. Experiment with different seasonings and herbs, adding layers of flavor that elevate the Fleisch Perisky experience to new heights.
Whether you're a seasoned cook or just starting your culinary journey, this article provides the guidance and inspiration you need to create unforgettable Fleisch Perisky. Immerse yourself in the rich history and diverse flavors of this beloved dish, and prepare to tantalize your taste buds with every bite.
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
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
SHANGHAI MEAT BUNS
Make and share this Shanghai Meat Buns recipe from Food.com.
Provided by Dienia B.
Categories Lunch/Snacks
Time 40m
Yield 15 serving(s)
Number Of Ingredients 9
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
Make and share this Meat Buns recipe from Food.com.
Provided by Cheffet22
Categories Lunch/Snacks
Time 6h
Yield 144 buns
Number Of Ingredients 14
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.
Nutrition Facts : Calories 97.1, Fat 3.6, SaturatedFat 1, Cholesterol 15.7, Sodium 143.8, Carbohydrate 10.7, Fiber 0.4, Sugar 0.6, Protein 5.1
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling during the cooking process.
- Proper Dough Consistency: The dough for the meat buns should be soft and slightly sticky. If it's too dry, add a little more water. If it's too wet, add a little more flour.
- Use Quality Meat: The quality of the meat you use will greatly impact the flavor of the meat buns. Choose high-quality,新鮮的肉類.
- Seasoning is Key: Don't be afraid to season the meat filling generously. This is what will give the buns their delicious flavor.
- Proper Steaming: When steaming the meat buns, make sure the water is boiling before you place the buns in the steamer. This will help them cook evenly.
- Let the Buns Rest: After steaming the buns, let them rest for a few minutes before serving. This will help them set and develop their full flavor.
Conclusion:
Fleisch Perisky Meat Buns are a delicious and satisfying snack or meal. They are perfect for any occasion, from casual gatherings to special庆祝活动. With a little planning and effort, you can easily make these buns at home. So next time you're in the mood for something delicious and unique, give Fleisch Perisky Meat Buns a try. You won't be disappointed!
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