UKRAINIAN FILLED YEAST PYRIZHKY
(STUFFED BUNS WITH VARIATIONS)
Source: Olga D. Ont.
Makes 4 dozen
1 tsp. sugar
1/4 cup lukewarm water
1 pkg. dry granular yeast
1 cup scalded milk
1/4 cup butter or shortening or oil
2 eggs, beaten
1 1/2 tsp. salt
1/4 cup sugar
4 1/2 to 5 cups sifted flour
PYRIZHKY DOUGH:
Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes. To the hot scalded milk, add the butter, and cool to lukewarm. Add the eggs, salt, sugar, and yeast. Mix in enough flour to make a medium soft dough as for bread. Knead on a floured board until smooth and satiny. Return to the bowl, cover, and let it rise until double in bulk. Punch down, knead a few times in the bowl, and let it rise again. Use any favorite filling in the recipes that follow.
TO MAKE PYRIZHKY:
Cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick. Place a generous portion of the filling in the center, bring the edges together, and press to seal securely (I wet the edges with a bit of flour mixed with water for a better seal). All edges must be free of filling. Shape into an oblong with a plump center and tapering ends. This is the traditional shape of pyrizhky.
As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.
Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart. Cover and let them rise in a warm place until light, for about 1 hour.
Brush them with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a moderate oven (375°F) for 30 to 35 minutes depending on their size.
MEAT FILLING:
1 medium onion, chopped fine
4 tbsp. butter
1 lb. ground beef, or half pork and half beef, or even left over cooked meat.
Salt and pepper
1 tbsp. flour
1/2 cup soup stock or water
1 tsp. chopped parsley
2 hard cooked eggs, chopped
Cook the onion in half of the butter until it is tender. Add the remaining butter and the meat. Brown the meat lightly. Season with salt and pepper. Cover and cook over a low heat until done. Remove the meat. Stir the flour into the drippings. Add the soup stock or water, then cook, until the sauce comes to a boil. Combine with the meat and cool. Mix in the parsley and chopped eggs.
SAUERKRAUT FILLING:
1 1/2 to 2 qt. sauerkraut
1 lg. onion, chopped fine
4 to 5 tbsp. fat
Salt and pepper.
Rinse the kraut well in warm water, squeeze dry, and chop finely. Cook the onion in the fat until tender. Add the kraut and cook it for about 15 minutes, or until the kraut is tender but not overcooked. Season to taste with salt and pepper. For a mild flavored filling, add some fresh cabbage that has been cooked, squeezed dry, and chopped. This filling should be dry.
COTTAGE CHEESE FILLING:
1 lb. dry cottage cheese
1 tbsp. thick sour cream
2 eggs, beaten
Salt
1 tbsp. chopped dill, if desired
Press the cottage cheese through a sieve or mash it well. Add the remaining ingredients and mix thoroughly. Use with a yeast-raised dough.
MUSHROOM FILLING:
2 lb. mushrooms
1 sm. onion, chopped fine
4 tbsp. butter
1/3 cup sour cream
1 cup soft bread crumbs
1 tbsp. chopped dill
2 hard cooked eggs, chopped
Salt and pepper
Clean and wash the mushrooms. When using a wild variety of mushrooms, cook them in boiling water for 5 minutes and then drain thoroughly. Cultivated mushrooms need not be boiled. Chop the mushrooms very finely. Cook the onion in the butter until tender. Add the mushrooms and cream; cook over a low heat for 15 minutes. Stir in the remaining ingredients. Season to taste and cool the mixture. If the filling is crumbly, a raw egg may be added. This filling is good with a short pastry.
LIVER FILLING:
1 lb. veal liver, sliced
1/4 lb. bacon, sliced
1 sm. onion, sliced
1/2 cup soft bread crumbs
1/3 cup milk
Salt and pepper
Scald the liver, drain, and remove the membrane. Cook the bacon until crisp and remove it from the pan. Cook the liver and onion in the hot bacon fat until the liver is browned on both sides and the onion is tender. Grind the liver, onion, and bacon. Soak the bread crumbs in the milk and combine with the liver mixture. Season to taste with salt and pepper. an egg may be added to this mixture, if desired. Chill the filling when using it with a short pastry.
GREEN ONION FILLING:
4 cups green onions, cut fine
3 tbsp. butter
1/2 cup chopped dill
3 to 4 hard cooked eggs, chopped
Salt and pepper
Cook the onions in the butter until wilted. Stir in the dill and cook for 1 minute. Remove the onions from the range, add the eggs, and season to taste with salt and pepper. Use this filling with yeast-raised dough.
CABBAGE FILLING:
1 lg. head cabbage
1 tbsp. salt
1 lg. onion, chopped
1/3 cup butter
1 tbsp. lemon juice
Salt and pepper
2 hard cooked eggs, chopped
Shred the cabbage very finely, sprinkle with salt, and let it stand for 15 minutes. Squeeze it dry. Cook the onion in the butter until tender. Add the cabbage and cook until it is tender but not overcooked. Mix in the lemon juice. Season to taste with salt and pepper. Stir in the hard cooked eggs. If desired, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling in place of eggs. Use the filling with yeast-raised dough or short pastry. Allow a generous portion of the filling when making pyrizhky because cabbage settles in baking.
