Mennonite Fleisch Perishke recipe

If there’s a dish that feels like a warm hug from my childhood, it’s the Mennonite Fleisch Perishke recipe. These heavenly little buns are stuffed with a creamy, savory beef filling, all wrapped up in the softest homemade dough. Whether you grew up in a Mennonite kitchen or are discovering this treasure for the first time, every bite of these perogies delivers pure comfort and nostalgia. This is a classic recipe to keep in your back pocket for cozy family dinners, potlucks, or anytime you want to treat someone to something lovingly homemade.

this Recipe

Ingredients You’ll Need

You’ll only need a handful of straightforward, pantry-friendly ingredients for this delightful Mennonite Fleisch Perishke recipe. Each one plays a special role, helping you get those golden, filled buns just right, from the fluffy dough to the creamy, savory meat filling.

• All-Purpose Flour: Gives the dough structure and that pillowy texture we all adore in perishke.
• Active Dry Yeast: This little powerhouse helps the dough rise and become irresistibly light and tender.
• Warm Milk: Adds richness to the dough and helps everything bind together beautifully.
• Butter: Don’t skimp here — a bit in the filling and the dough adds so much flavor and softness.
• Eggs: Essential for dough elasticity and a beautiful golden color (plus a bit of extra richness in the filling).
• Ground Beef: The star of the filling, cooked until flavorful and juicy for that hearty bite.
• Onion: Sautéed until sweet and golden, giving depth to the meat filling.
• Cream Cheese: Mixes into the filling for creaminess; it gives the Mennonite Fleisch Perishke recipe its signature melt-in-your-mouth center.
• Salt and Pepper: Key for seasoning both dough and filling — don’t forget to taste and adjust!

How to Make Mennonite Fleisch Perishke recipe

Step 1: Make the Dough

Start by dissolving your active dry yeast in the warm milk, then let it sit for a few minutes until it’s frothy. This will help you know your yeast is alive and ready to make the dough light. Add in melted butter, eggs, and a pinch of salt, then gradually work in the flour to create a soft, slightly sticky dough. Knead until smooth, cover with a clean kitchen towel, and let the dough rise until doubled — that’s when you know it’s ready to go!

Step 2: Prepare the Filling

While your dough is rising, gently cook the ground beef and chopped onion in a skillet. Season generously with salt and pepper, sautéing until the meat is crumbly and the onions are translucent and aromatic. Off the heat, stir in the softened cream cheese until you have a creamy, dreamy filling. Allow this mixture to cool before filling your perishke so it doesn’t make the dough soggy.

Step 3: Assemble the Perishke

Punch down your risen dough and roll it out on a lightly floured surface to about 1/4-inch thickness. Cut into circles using a biscuit cutter or the rim of a glass. Place a spoonful of the cooled meat filling onto each round. Fold dough over to create a half-moon shape, pinching the edges well to seal. The Mennonite Fleisch Perishke recipe is all about those perfectly crimped edges for a lovely finish and to keep all that goodness inside!

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F and arrange the assembled perishke onto a parchment-lined baking sheet. Brush each with a touch of beaten egg for a golden, glossy top. Bake for about 18–22 minutes, or until the buns are deeply golden and the kitchen smells absolutely amazing. Let them cool just slightly before serving so no one burns their tongue in their excitement!

How to Serve Mennonite Fleisch Perishke recipe

Garnishes

Finish your Mennonite Fleisch Perishke recipe with a sprinkle of fresh chives, parsley, or even a small dollop of sour cream. These little extras brighten up the flavors and add a pop of color that makes them nearly as pretty as they are tasty.

Side Dishes

These stuffed buns are hearty, but they pair wonderfully with a crisp green salad, pickled vegetables, or a light homemade soup. For a truly traditional feast, serve them alongside borscht or a simple tomato soup to soak up all that comforting flavor.

Creative Ways to Present

Arrange your perishke in a basket lined with a linen napkin for a rustic, cozy feel. You can also stack them on a platter and surround them with pickles and fresh herbs. For brunch, try presenting them on a board with smoked sausage and cheese for an irresistible spread.

Make Ahead and Storage

Storing Leftovers

Leftover Mennonite Fleisch Perishke keep beautifully! Store them in an airtight container in the refrigerator for up to three days. A quick reheat brings them right back to their pillowy perfection.

Freezing

If you want to get ahead, freeze the assembled but unbaked perishke on a baking sheet. Once frozen solid, transfer them to a freezer bag. When ready, bake from frozen, adding a few extra minutes — this Mennonite Fleisch Perishke recipe really is freezer-friendly, making it perfect for future comfort meals.

Reheating

Warm up chilled or frozen perishke in a low oven (around 300°F) until heated through. This keeps the outside soft and the filling hot and creamy. Microwave works for a quick fix, but the oven is best for that bakery-fresh result.

FAQs

Can I use a different meat for the filling?

Absolutely! While ground beef is classic, you can substitute ground chicken, turkey, or even a plant-based alternative for your own spin on this Mennonite Fleisch Perishke recipe.

Is it possible to use store-bought dough?

If you’re in a hurry, refrigerated biscuit or crescent roll dough can stand in, but making the dough from scratch delivers that authentic, tender bite that elevates the whole recipe.

What if I don’t have cream cheese?

You can try using cottage cheese, ricotta, or even sour cream in the filling; just make sure to blend it to a smooth consistency for that creamy texture unique to the Mennonite Fleisch Perishke recipe.

Can I make the filling ahead of time?

Definitely! The filling can be cooked, cooled, and refrigerated a day or two ahead, so it’s ready and waiting when you want to assemble your perishke.

What dipping sauces go well with Mennonite Fleisch Perishke?

Sour cream is a classic choice, but you could also try a tangy mustard dip or a herbed yogurt sauce for a modern twist. Each brings out something special in the Mennonite Fleisch Perishke recipe.

Final Thoughts

I hope you’ll give this Mennonite Fleisch Perishke recipe a special place at your table. Every batch feels like baking up a piece of tradition and sharing the coziest kind of comfort. Whether for a holiday or a simple family dinner, these are favorites you’ll want to make again and again!

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