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Mom's Perishky (Meat Buns)

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“I'm not sure where my mom got this recipe, but these are THE BEST MEAT BUNS EVER -- but sadly, they're NOT quick and easy, so make a day of it and fill your freezer! Plan ahead because the dough's easier to work with if it's refrigerated overnight. Serve with plum sauce -- that's right, plum sauce. You'll never be sorry.”
READY IN:
1hr 20mins
YIELD:
40 meat buns
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve yeast in warm water and then mix into remaining ingredients to make dough. It will be sticky, so refrigerate overnight.
  2. Mix filling ingredients.
  3. Working with small portions of the dough at a time, roll out and cut dough with circular cookie cutter. (A margarine container or soup can work well, too -- just depends how big you want the meat buns).
  4. Place meat filling in center of circle and fold dough to form pocket and seal. (perishky or perogie-makers work well for this, too).
  5. Bake at 350F for 20 minutes.

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