Best 3 Moms Perishky Meat Buns Recipes
**Perishky Meat Buns: A Culinary Delight from the Heart of Ukraine**
Perishky meat buns, a beloved dish from the Ukrainian culinary repertoire, are a testament to the region's rich gastronomic heritage. These delectable buns, also known as pirozhki or perizhky, are a symphony of flavors and textures, featuring a soft and fluffy dough enveloping a savory filling of minced meat, aromatics, and spices. This article presents a collection of perishky recipes that capture the essence of this Ukrainian delicacy, offering both traditional and contemporary variations to cater to diverse tastes and preferences.
1. **Classic Perishky Meat Buns:**
- This recipe showcases the traditional perishky meat buns, a staple in Ukrainian households for generations. The dough is prepared using a combination of flour, yeast, milk, eggs, and butter, resulting in a soft and airy texture. The filling is a hearty blend of ground beef or pork, onions, garlic, and an assortment of seasonings, providing a savory and flavorful core.
2. **Perishky with Cabbage and Mushroom Filling:**
- This variation introduces a vegetarian twist to the classic perishky. The filling features a vibrant combination of shredded cabbage, sautéed mushrooms, onions, and carrots, seasoned with herbs and spices. The result is a delicious and nutritious alternative to the meat-based filling, offering a symphony of flavors and textures.
3. **Perishky with Potato and Cheese Filling:**
- This recipe offers a comforting and indulgent filling, featuring mashed potatoes, grated cheese, and sautéed onions. The creamy and savory filling, encased in the soft and fluffy dough, creates a delightful balance of textures and flavors.
4. **Perishky with Spinach and Feta Filling:**
- This contemporary variation incorporates the vibrant flavors of spinach and tangy feta cheese into the perishky filling. Sautéed spinach, crumbled feta, and a blend of herbs and spices create a flavorful and healthy alternative to traditional fillings.
5. **Mini Perishky Appetizers:**
- These bite-sized perishky are perfect for parties or gatherings. Made with the same dough and filling as the traditional buns, these mini versions are a delightful finger food, offering a burst of flavors in every bite.
These diverse perishky recipes provide a culinary journey through the heart of Ukrainian cuisine. Whether you prefer the classic meat filling, the vegetarian delights, or the contemporary twists, these recipes offer a taste of tradition and innovation.
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
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
MEAT BUNS
On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. -Sharon Leno, Keansburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 172mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
Tips:
- To make the dough, use warm milk and butter to activate the yeast. This will help the dough rise properly.
- If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, until it is smooth and elastic.
- When shaping the buns, be sure to pinch the edges together tightly. This will help prevent the filling from leaking out.
- If you are using a frozen meat mixture, be sure to thaw it completely before using it in the buns.
- Bake the buns at a high temperature for a short amount of time. This will help to create a crispy crust.
Conclusion:
These perishky meat buns are a delicious and easy-to-make treat. They are perfect for a snack or a light meal. The dough is soft and fluffy, and the filling is savory and flavorful. Serve them with your favorite dipping sauce for a complete meal.
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