Ukrainian Pyrizhky With Meat Filling (stuffed Buns)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 teaspoon sugar
• 1/4 cup lukewarm water
• 1/4 teaspoon dry powdered ginger
• 1 package dry yeast
• 1 cup scalded milk
• 1/4 cup butter or 1/4 cup shortening or 1/4 cup oil
• 2 eggs, beaten
• 1 1/2 teaspoons salt
• 1/4 cup sugar
• 4 1/2-5 cups sifted flour
• 1 medium onion, chopped fine
• 4 tablespoons butter
• 1 lb ground beef (or half lamb and half beef)
• salt and pepper
• 1 tablespoon flour
• 1/2 cup soup stock or 1/2 cup water
• 1 teaspoon chopped parsley
• 2 hardboiled egg, chopped

Recipe

• 1 pyrizhky dough: dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
• 2 to the hot scalded milk, add the butter, and cool to lukewarm.
• 3 add the eggs, salt, sugar, and yeast.
• 4 mix in enough flour to make a medium soft dough as for bread.
• 5 knead on a floured board until smooth and satiny.
• 6 return to the bowl, cover, and let it rise until double in bulk.
• 7 punch down, knead a few times in the bowl, and let it rise again.
• 8 use any favorite filling in the recipes that follow.
• 9 to make the pyrizhky, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick.
• 10 place a generous portion of the filling in the center, bring the edges together, and press to seal securely.
• 11 (i wet the edges with a bit of beaten egg and seal with well floured fingertips).
• 12 all edges must be free of filling.
• 13 shape into an oblong with a plump center and tapering ends (like a football).
• 14 this is the traditional shape of pyrizhky.
• 15 as an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.
• 16 place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart.
• 17 cover and let them rise in a warm place until light, for about 1 hour.
• 18 brush them with a beaten egg diluted with 2 tablespoons of water or milk.
• 19 bake in a moderate oven (375 degree f) for 30 to 35 minutes depending on their size.
• 20 meat filling: cook the onion in half of the butter until it is tender.
• 21 add the remaining butter and the meat.
• 22 brown the meat lightly.
• 23 season with salt and pepper.
• 24 cover and cook over a low heat until done.
• 25 remove the meat.
• 26 stir the flour into the drippings.
• 27 add the soup stock or water, then cook, until the sauce comes to a boil.
• 28 combine with the meat and cool.
• 29 mix in the parsley and chopped eggs.
• 30 *i like to use left-over cooked roast put through a meat grinder or food processor,is more flavourful.