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PYRIZHKY DOUGH: Dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
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To the hot scalded milk, add the butter, and cool to lukewarm.
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Add the eggs, salt, sugar, and yeast.
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Mix in enough flour to make a medium soft dough as for bread.
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Knead on a floured board until smooth and satiny.
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Return to the bowl, cover, and let it rise until double in bulk.
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Punch down, knead a few times in the bowl, and let it rise again.
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Use any favorite filling in the recipes that follow.
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TO MAKE THE PYRIZHKY, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick.
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Place a generous portion of the filling in the center, bring the edges together, and press to seal securely.
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(I wet the edges with a bit of beaten egg white and seal with well floured fingertips).
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All edges must be free of filling.
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Shape into an oblong with a plump center and tapering ends (like a football).
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This is the traditional shape of pyrizhky.
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As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.
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Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart.
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Cover and let them rise in a warm place until light, for about 1 hour.
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Brush them with a beaten egg diluted with 2 tablespoons of water or milk.
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Bake in a moderate oven (375 degree F) for 30 to 35 minutes depending on their size.
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MEAT FILLING: Cook the onion in half of the butter until it is tender.
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Add the remaining butter and the meat.
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Brown the meat lightly.
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Season with salt and pepper.
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Cover and cook over a low heat until done.
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Remove the meat.
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Stir the flour into the drippings.
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Add the soup stock or water, then cook, until the sauce comes to a boil.
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Combine with the meat and cool.
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Mix in the parsley and chopped eggs.
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*I like to use left-over cooked roast put through a meat grinder or food processor,is more flavourful.
