Pan-Fried Buns with Ground Meat and Cheese
Soft, fluffy pan-fried buns stuffed with juicy ground meat and melty cheese. A simple homemade recipe that works great for lunch, dinner, or a party snack.
Prep time
35 min
Cook time
20 min
Total
55 min
Servings
8
Difficulty
Łatwy
Ingredients
Dough
- 500 gwheat flour type 550
- 250 gplain yogurt
- 80 glukewarm water
- 15 gfresh yeast (or 5 g dry yeast)
- 1 łyżeczkasugar
- 10 gsalt
- 20 golive oil
Filling
- 600 gground pork neck
- 1 sztonion
- 2 ząbkigarlic
- 1 łyżeczkasalt
- ½ łyżeczkipepper
- 1 łyżeczkasmoked paprika
- ½ łyżeczkioregano🛒 buy
- 250 gmozzarella or cheddar
Garlic butter
- 40 gbutter
- 1 ząbekgarlic
- parsley (to taste)
Nutrition facts* / 8 servings
of which saturated 3.4 g
of which sugars 0.3 g
* Approximate values, calculated from 3 of 18 recipe ingredients.
Instructions
- 1
Pour lukewarm water and plain yogurt into a bowl. Add the yeast and sugar, then stir together.
- 2
Add the flour and knead the dough for about 2-3 minutes until the ingredients come together.
- 3
Add the salt and olive oil and knead for another 4-5 minutes until the dough is soft and smooth.
- 4
Cover the bowl and let the dough rise for about an hour.
- 5
In a pan, sauté the finely diced onion, then add the meat and fry over high heat until well browned and the liquid has evaporated.
- 6
Add the pressed garlic and the spices and fry for a bit longer. Set the filling aside to cool.
- 7
Gently knock back the risen dough, divide it into 8 pieces and shape balls of about 105-110 g each.
- 8
Cover the balls and let them rest for 10-15 minutes.
- 9
Stretch or gently roll out each ball. Place the filling and cheese in the center.
- 10
Pinch the edges tightly together and flatten slightly with your hand.
- 11
Fry the buns in a well-heated dry pan for a few minutes on each side until golden and crisp.
- 12
Mix the melted butter with garlic and parsley, then brush it over the hot buns.
- 13
They taste best straight after frying, while the cheese is still melty.
Tip
Don't overfill the buns - this way they'll seal more easily and won't burst while frying.
Common mistake
The most common mistake is adding hot or too-wet filling, which makes the dough hard to seal and prone to bursting.
Serving suggestion
Serve with garlic sauce, spicy ketchup, or a fresh coleslaw.
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