Yeast-raised dough, a favourite of grandma’s day is seldom used by modern Ukrainian commercial kitchens, or by Ukrainian home makers. However, this old-time method has many advantages because yeast gives lightness to the cooked product. Tit-for-tat, Pyrizhky have become a very “hot” item in Chinese Bakeries where they are known as filled buns.
1 tsp. sugar
¼ cup lukewarm water
2 pkgs. dry granulated yeast
1 cup scalded milk
¼ cup butter or shortening
2 eggs beaten
1½ tsps. salt
¼ cup sugar
4 ½ to 5 cups flour
Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let 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 medium soft dough as for bread. Knead on a floured board until smooth and satiny. Return to the bowl, cover, and let rise until it doubles in bulk. Punch down, knead a few times in the bowl, and let it rise again.
· Use any favourite filling
· Cut dough as for regular Varenyky
· To make Pyrizhky, place sealed side down on a greased baking sheet, spacing them 1 to 1- ½ inches apart. Cover and let them rise in a warm place until light, for about 1 hour.
· Brush them with beaten egg diluted with 2 Tbsps. of water or milk. Bake, in a moderate oven (375 F.) for 30 to 35 minutes, depending on their size.
Fillings:
Cooked Meat: Use any kind of cooked ground meat. Combine the neat with a diced or minced onion sautéed in butter or olive oil. Add a little suitable gravy to moisten the mixture sufficiently. Season to taste.
Meat:
1 medium onion, fine dice
4 Tbsps butter (divided)
1 lb. ground beef, pork or chicken
Salt and pepper
1 Tbsp. flour
1/2 cup stock
1 tsp. minced parsley
2 hard coddled eggs, diced
Cook the onion in half the butter until it is tender. Add the remaining butter and the meat. Brown lightly. Season with salt and pepper. Cover and cook until done. Remove the meat. Stir flour into the drippings, to form a cooked roux. Add the stock then cook until the sauce comes to a boil. Combine with the meat and cool. Mix in the parsley and eggs.
Sauerkraut:
1 1/2 to 2 quarts sauerkraut
1 large onion, minced
4 to 5 Tbsps. fat
Salt and pepper
Cottage Cheese:
1 lb. dry cottage cheese
1 Tbsp. thick sour cream
2 eggs, beaten
1/4 Tsp. salt
1 Tbsp. minced dill, if desired
Mushroom:
2 lbs. mushrooms, fine dice
1 onion, fine dice
4 Tbsps. butter or olive oil
1/3 cup sour cream
1 cup soft bread crumbs
1 Tbsp. minced dill
2 hard coddled eggs, diced
Salt
Pepper
Liver:
liver
bacon
onion
soft bread crumbs
1/3 cup milk
Salt and pepper
Green onion:
4 cups onions, diced
3 Tbsps. olive oil or butter
1/2 cup, minced dill
3 hard coddled eggs, diced
Salt and pepper
Fillings:
Cooked Meat: Use any kind of cooked ground meat. Combine the neat with a diced or minced onion sautéed in butter or olive oil. Add a little suitable gravy to moisten the mixture sufficiently. Season to taste.
Meat:
1 medium onion, fine dice
4 Tbsps butter (divided)
1 lb. ground beef, pork or chicken
Salt and pepper
1 Tbsp. flour
1/2 cup stock
1 tsp. minced parsley
2 hard coddled eggs, diced
Cook the onion in half the butter until it is tender. Add the remaining butter and the meat. Brown lightly. Season with salt and pepper. Cover and cook until done. Remove the meat. Stir flour into the drippings, to form a cooked roux. Add the stock then cook until the sauce comes to a boil. Combine with the meat and cool. Mix in the parsley and eggs.
Sauerkraut:
1 1/2 to 2 quarts sauerkraut
1 large onion, minced
4 to 5 Tbsps. fat
Salt and pepper
Cottage Cheese:
1 lb. dry cottage cheese
1 Tbsp. thick sour cream
2 eggs, beaten
1/4 Tsp. salt
1 Tbsp. minced dill, if desired
Mushroom:
2 lbs. mushrooms, fine dice
1 onion, fine dice
4 Tbsps. butter or olive oil
1/3 cup sour cream
1 cup soft bread crumbs
1 Tbsp. minced dill
2 hard coddled eggs, diced
Salt
Pepper
Liver:
liver
bacon
onion
soft bread crumbs
1/3 cup milk
Salt and pepper
Green onion:
4 cups onions, diced
3 Tbsps. olive oil or butter
1/2 cup, minced dill
3 hard coddled eggs, diced
Salt and pepper
© Al (Alex-Alexander) D. Girvan. All rights reserved.
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