Ukrainian Pyrizhky With Meat Filling (Stuffed Buns) Recipe

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Ukrainian Pyrizhky With Meat Filling (Stuffed Buns)
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Ingredients
18
Count
Nutrition
572
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  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 white 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 572.33 Kcal (2396 kJ)
Calories from fat 384.86 Kcal
% Daily Value*
Total Fat 42.76g 66%
Cholesterol 296.23mg 99%
Sodium 1154.72mg 48%
Potassium 610.78mg 13%
Total Carbs 17.51g 6%
Sugars 12.43g 50%
Dietary Fiber 1.31g 5%
Protein 31.29g 63%
Vitamin C 2.4mg 4%
Vitamin A 0.3mg 9%
Iron 3.4mg 19%
Calcium 138.5mg 14%
Amount Per 100 g
Calories 170.52 Kcal (714 kJ)
Calories from fat 114.66 Kcal
% Daily Value*
Total Fat 12.74g 66%
Cholesterol 88.26mg 99%
Sodium 344.03mg 48%
Potassium 181.97mg 13%
Total Carbs 5.22g 6%
Sugars 3.7g 50%
Dietary Fiber 0.39g 5%
Protein 9.32g 63%
Vitamin C 0.7mg 4%
Vitamin A 0.1mg 9%
Iron 1mg 19%
Calcium 41.3mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.7
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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