Meat stuffed rolls - Recipe wanted.

D

dodgeman2004

New member
Years ago, I had a motorcycle parts stall at the San Jose Flea Market
in California.

There was a very elderly women who spoke in what I think was Russian,
who sold meat and cabbage stuffed rolls that she carried around the
market in a woven basket, covered with a checkered towel.

The rolls were like large dinner rolls and had a filled cavity of
cabbage and meat about 2 inches in diameter. They were awesomely
delicious and at 25 cents each, I always got four of them to munch on
while selling my motorcycle parts.

I have no idea what this stuffed roll was called, but if someone has a
recipe for this type of thing, I'd love to have it.

TIA
 
On Tue, 26 Apr 2011 13:17:16 -0400, George
wrote:



That looks almost exactly like I remember! Thanks George!

I also found another:


---

Manapua (meat-filled dinner rolls)

Serving Size : 16
-------- ------------ --------------------------------
CHAR SUI (SAUCE):

5 1/2 tablespoons soy sauce
4 tablespoons water
4 tablespoons honey
1 teaspoon hoisin sauce
1 teaspoon oyster-flavored sauce
1 teaspoon toasted sesame oil
1/8 teaspoon five-spice powder

FILLING:

1/2 pound ground pork or chicken
1 scallion -- finely chopped
1 garlic clove -- minced
1 teaspoon fresh ginger -- minced
2 tablespoons water chestnuts -- minced
1/2 tablespoon cornstarch
1 tablespoon cold water
2 cans dinner -- (11.3-ounces each)
rolls -- such as Pillsbury



Heat the oven to 350?.

In a small bowl, whisk together the char sui ingredients and set them
aside.

In a large nonstick skillet, cook the meat over medium-high heat until
it's no longer pink, about 7 minutes.

Reduce the heat to medium, add the scallion, garlic, ginger, and water
chestnuts and saut? 1 minute.

Stir in the char sui and bring the mixture to a gentle simmer.

In a small cup, dissolve the cornstarch in the water and pour it over
the simmering meat.

Cook for another minute or two until the juices have thickened,
stirring constantly.

Remove the pan from the heat and allow it to cool for 10 minutes.

Line two small baking sheets with aluminum foil and spray with
nonstick cooking spray.

Remove the biscuits from the cans and flatten each one into a 4-inch
circle.

Place a level tablespoon of the filling in the center of each circle.

Gather the dough edges together and pinch tightly to close.

Place the biscuits on a baking sheet pinched side down and brush the
tops with water or egg wash (1 egg whisked with 1 tablespoon of
water).

Bake for 15 minutes or until golden brown.

Makes 16 biscuits.

Description:
"Meat Filled Dinner Rolls"
Yield:
"16 rolls"
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In article ,
Landon wrote:


Bierocks is the German name, I'm sure the Slavs and others make it as
well. Dead simple: Dough, thin mashed potatoes, ground beef cooked
with onions, cabbage and/or sauerkraut, salt and pepper, fill the dough,
bake. They freeze well and are tasty eaten with mustard.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
Landon wrote:

-snip-

Thanks for asking about these-- and thanks to George, Ranee & whoever
else pipes up with ideas.

Last week Mr. Food made some buns that he stuffed with cranberries and
iced. So, Sunday, when I made my usuall 3-dozen batch of dough for
rolls, I got to thinking that I should stuff a batch. I stuffed
them with cranberries, walnuts & cinn/sugar - then iced them with an
orange glaze. Today they need a few seconds in the microwave--
but they are still pretty good.

As I was eating one this morning, I was wondering what else could be
used as a filling. Savory will fit in my diet much better than these
sweet ones.

I'm thinking ham & swiss cheese in a rye roll.

Jim
 
On Tue, 26 Apr 2011 15:43:25 -0400, Jim Elbrecht
wrote:


Man, ham and Swiss in rye sounds damn good! I see lots of variations.
I think it might not be a very good reheated, but if frozen in batches
and cooked only in the quantity that can be eaten in one sitting, I
think this might just be a new menu item in my house. I'm picking up
some rolls this afternoon.
 
On 4/26/2011 12:17 PM, George wrote:

They sound yummy. I'm gonna look for them in Russia when we go.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Tue, 26 Apr 2011 13:39:09 -0700, "M. JL Esq."
wrote:


Thanks! That recipe looks good, but if it doesn't have beets or
cabbage in it, I'm afraid the Russians would get mad! hehe

I drove through east Germany one time when traveling from Berlin and
the highway was lined with mile after mile after mile of cabbage
fields as far as I could see in every direction. To this day, I've
always been astounded at how much cabbage that represented.

I love cabbage. I think I could eat a Russian diet easily.
 
On Tue, 26 Apr 2011 15:50:04 -0500, Janet Wilder
wrote:


Take me! Take me! Man, that's one of the places I want to go to for
the food. I'm pretty much a food traveler. I like looking at the
regular tourist stuff, but I'm really only there for the food.
 
On Apr 26, 7:27?am, Landon wrote:

Meat pies are great. You don't really need a recipe. Your main options
are to go with a pie crust dough or a bread dough or heck, even a
pasta wrapper. You can fill it with anything you want.

Manapua is served at many places here - even 7-11s. Typically, it's
steamed but it's a good idea to try baking it first. Char Sui is the
most common filling but there's also a curry version that I like and
they'll even make it with the dough wrapped around a hot dog. Pierogi
seems like a good idea - like an Irish pastie except smaller. If you
want something smaller, you could try Korean mandoos. It's all good if
you ask me. :-)
 
On 4/26/2011 4:50 PM, Janet Wilder wrote:

Something (meat, fruit etc) in a small pie seems to be a Russian classic
and tasty too.
 
Landon wrote:


I'm a homebody these days- but I travel vicariously with food. When
the kids were small I had this great idea that once a week we'd spin
the globe & someone would poke their finger to stop it. We'd do a
little geography & history lesson and then I'd try to find a recipe
that reflected the country.

About the third time they cried 'uncle'. They didn't mind all the
lessons-- 'But can't we just eat American food." They were too
young. Now they are a lot more adventurous in the eating.

Jim
 
On 4/26/2011 3:57 PM, Landon wrote:

I wish I could afford to take you!

I will e keeping a travel diary, so I'll report back on any delicious
aspects of the trip. I do know that we are to have a meal with a
Russian family somewhere. The boat is supposed to be serving
Russian-style meals.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Tue, 26 Apr 2011 18:25:36 -0400, Jim Elbrecht
wrote:


That's pretty cool Jim. I wish my folks had done that, but American
food was all I got to eat until I was about 16. Then I got a job at
the Washingtonian Restaurant in Maryland and learned about foods from
other cultures and countries.
 
On Tue, 26 Apr 2011 18:11:42 -0500, Janet Wilder
wrote:


Outstanding! I look forward to hearing about it.

Maybe you'll have a chance to try bear meat in a Russian stew of some
kind.

One of the things I miss the most in Germany was the food. Damn those
folks love food. Rich, hearty food!

My apartment there was directly across the street from a Mom+Pop
Bakery in its umpteenth generation. The smells that greeted me at 4am
when they opened were heaven itself!

They had a "Mini-Loaf" of most of their breads. I always got one for
breakfast. Fresh out of the oven and a crispy crust. Still warm when I
sat down for breakfast.

I really love food....
 
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