Runza Cabbage Rolls (Bierocks)
One of the original eastern european pocket pies brought to the midwest and plains states by those that worked the land. Traditional filling of beef and cabbage in an enriched dinner roll dough. Check out the notes for vegetarian substitutes and alternate fillings.
Ingredients
Filling
- 1/2 pound ground beef and/or mushrooms
- 2 cloves garlic minced
- 1/2 each cabbage thinly sliced 2″ lengths
- 1 each large onion sliced
- 2 Tbsp Kosher salt
- 2 Tbsp Coarse black pepper
Dough
- 1 Tbsp Dry Activated Yeast
- 3 oz warm milk
- 6 oz warm water
- 1/4 cup honey
- 2 oz lard or butter
- 2 1/2 cups Flour
- 1/2 tsp salt
- 1 each egg
Instructions
Dough Method
- 1. Bloom yeast in warm milk and water with dissolved honey until bubbles form. Using half the flour combine all ingredients, except the egg, and in a stand mixer bowl or large mixing bowl by hand.
- 2. Once a rough dough is formed, add the egg and the remaining flour.
- 3. Knead for about 10 minutes, adding flour as needed. When done the dough should pass the window pane test (stretch small portion of dough between fingers to a thin rectangular shape as far as to become translucent without ripping)
- 4. Rest and proof covered until doubled. Make Filling while first proofing dough.
Filling Method
- 1. Brown meat (or mushrooms). Saute cabbage, onions and garlic until translucent, stirring frequently to keep garlic and onions sugars from over carmelizing.
- 2. Season to taste with salt and black pepper. Remove from heat and reserve mixture for assembly
Assembly
- 1. Portion dough into golf ball size pieces. (weigh about 45 g each)
- 2. Flatten into a circle, fill with 1/4 cup of filling mixture, pinch closed
- 3. Place rolls onto parchment lined sheet pans 3" apart
- 4. Once all rolls have been formed brush with egg wash, cover and let rise for 30 minutes. Preheat oven to 375°F.
- 5. Rebrush with eggwash again and bake for 20 minutes or until the dough has baked.
Notes
Serve with hot pepper mustard, beer cheese sauce, or mushroom cream sauce.
Freeze rolls on a tray before second proofing if you wish to save for a later date. Remove from freezer and let slack thaw and proof covered at room temperature, then resume baking instructions at dough step 9.
Freeze rolls on a tray before second proofing if you wish to save for a later date. Remove from freezer and let slack thaw and proof covered at room temperature, then resume baking instructions at dough step 9.