Pyrizhky z Myasom (Fried Meat Buns)

Name: Pyrizhky z Myasom (Fried Meat Buns)
Yield: 8
Cuisine: Ukraine
Ingredients: All-purpose flour — 500 g (4 cups); Whole milk, warmed — 250 ml (1 cup); Fresh yeast — 15 g (0.5 oz (or 1 1/2 tsp active dry yeast)); Granulated sugar — 2 tbsp; Egg — 1; Sunflower oil, plus extra for frying — 3 tbsp; Fine salt — 1 tsp; Ground beef or pork — 400 g (14 oz); Onion, finely chopped — 1; Black pepper — 1/4 tsp

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour — 500 g (4 cups)
Whole milk, warmed — 250 ml (1 cup)
Fresh yeast — 15 g (0.5 oz (or 1 1/2 tsp active dry yeast))
Granulated sugar — 2 tbsp
Egg — 1
Sunflower oil, plus extra for frying — 3 tbsp
Fine salt — 1 tsp
Ground beef or pork — 400 g (14 oz)
Onion, finely chopped — 1
Black pepper — 1/4 tsp

Method

Dissolve the yeast and sugar in the warm milk and leave for 10 minutes until foamy.
Mix the flour and salt in a large bowl, then work in the yeast mixture, egg and 3 tbsp oil to form a soft dough. Knead for 8 minutes until smooth.
Cover and prove in a warm place for 1 hour, until doubled in size.
Meanwhile, cook the ground meat and onion in a frying pan over medium heat for 8-10 minutes until browned, season with salt and pepper, then cool.
Divide the dough into 16 pieces, flatten each into a small disc, and place a spoonful of filling in the centre. Pinch the edges closed to seal into an oval bun.
Leave the shaped buns to prove, seam-side down, for a further 20 minutes.
Heat oil to 170°C (340°F) in a deep pot and fry the buns in batches, seam-side down first, for 3-4 minutes per side, until deep golden.
Drain on paper towel and serve warm.

Introduction: Pyrizhky are soft, pillowy yeasted buns filled with savoury fillings, sold from street stalls, train station kiosks and bus stops all over Ukraine as a beloved on-the-go snack.

Cultural Background: Pyrizhky are soft, pillowy yeasted buns filled with savoury fillings, sold from street stalls, train station kiosks and bus stops all over Ukraine as a beloved on-the-go snack. The meat-filled version is one of the most popular, often eaten as a quick breakfast or lunch by commuters.

Tips: Seal the seam firmly and let the buns rest seam-side down so they don't burst open while frying. Let the meat filling cool before filling the dough, or it will make the dough too soft to shape.

Variations: Fill with mashed potato and fried onion for a vegetarian version. Bake at 190°C (375°F) for 18-20 minutes instead of frying, brushed with egg wash, for a lighter alternative. See variation above using a mashed potato and onion filling in place of meat. Can be made vegan with a potato and onion filling and a dairy-free, egg-free enriched dough using plant milk.

Storage: Refrigerate in an airtight container for up to 2 days, or freeze for up to 1 month.

Reheating: Reheat in a 180°C (350°F) oven for 8-10 minutes, or microwave briefly if a softer texture is acceptable.

FAQs:

Q: Can pyrizhky be baked instead of fried?

A: Yes, though frying gives the traditional golden, slightly crisp exterior; baking produces a softer, lighter bun.

Q: What other fillings are traditional?

A: Cabbage, mashed potato, and liver are all classic pyrizhky fillings alongside meat.