Dinner Stuffed Bread Buns
"Whenever we get close to the end of a paycheck our meals become more cheap and oft times more original because we have to use whatever we have on hand. We made this up last night and I will certainly be making it a part of our regular menu. I served it with gravy and had steamed zucchini and yellow squash on the side.
The dough I chose was a harder, crusty type of bread. The type that keeps all the filling inside. I don't know how different kinds of dough will turn out with this. You can also use different fillings. I added corn to a couple of mine and it was delicious. I really want to try replacing the onion with lipton onion soup mix.
Note: I made 6 dumplings with mine but dough can easily make 8"
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Yields:
-
6 dumplings
- Serves:
- 6
ingredients
-
Dough
- 1 1⁄2 cups lukewarm water
- 5 teaspoons granulated yeast (2 packets)
- 5 teaspoons sea salt or 5 teaspoons kosher salt
- 3 1⁄4 cups flour
-
Filling
- 1 lb hamburger
- 4 potatoes
- 1⁄2 onion
- season salt
- cheese slice
directions
- Dough: Mix yeast together with warm water.
- Mix in salt; add all the flour.
- Stir until everything is blended.
- Cover and let rise in a warm place 2 hours.
- Filling: Brown hamburger in skillet. Drain and set aside.
- Chop potatoes and onions into small pieces.
- Fry onion and potatoes with season salts with oil in skillet.
- Once the oil starts to burn off add hamburger and cook until done.
- Preheat oven to 450 degrees.
- After the dough has risen, divide it into half, then half again. If those are still too big, divide them down further.
- Stretch a section of dough out about the size of a hand. Be careful not to rip it.
- Place a few small scoops of hamburger/potato/onion mix in the middle.
- Place a piece of cheese on top.
- Fold up the edges of the dough until pinched shut on top.
- Grease pan and bake for about 30 minutes or until dough turns golden brown.
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Reviews
-
This was awesome. I doubled the recipe and had good results. The pouches were very easy to make and the dough handled beautifully. I had better results with my second batch, when I made sure my oven was completely heated and I added seven minutes to the cooking time for more color. What a wonderful, useful recipe. I plan to use this dough to create pouches for different fillings from various leftovers.
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Thank you, thank you, thank you! My husband is a truck driver and he LOVES it when I make these, because he loves taking them cold in the truck. I wasn't sold the first time I made them, the cheese seemed to get lost in the crust and the bread was very tough and chewy, but since then, I make the dough using a plain white bread recipe in my breadmaker and do 2 slices of cheese, one on top of the filling and one underneath. I made these again yesterday and tried the onion soup mix instead of the onion and like it even better! I just put in the mix and 2 cups of water before mixing the beef back in and it makes them very moist and gravy-y, but not so much that they leak. Thanks again for the recipe!
RECIPE SUBMITTED BY
My boyfriend and I just recently moved into our first place and we are running really thin right now. His last roomates pretty much cleaned him out so we're starting again from scratch.
Cooking wise, it's actually given us a good chance to be creative and create dishes with what little utensils and ingredients we have. We've made things from a slow cooked elk stew with potatoes and carrots to a mac-n-cheese with eggs and tuna. That last one was the boyfriend's idea. He liked it but I wasn't too impressed.
I work for a trucking company and my drivers are always bringing me the most interesting foods... who would have thought that homemade rattlesnake burritos would have been amazing? I'm really trying to get all their recipes chronicled because it would make the most far-out cookbook I've ever seen.
