runzas (bierocks)

Name: Runzas (Bierocks)
Prep time: 1 h 40 min
Cook time: 30 min
Yield: 10
Cuisine: German
Ingredients: ## DOUGH INGREDIENTS; 4 1/2 cup(s) all purpose flour, divided; 1/4 cup(s) sugar; 2 package(s) (0.25) active dry yeast; 1 teaspoon(s) salt; 3/4 cup(s) milk, 1% or 2%; 1/2 cup(s) butter flavored crisco; 2 - eggs; ## FILLING INGREDIENTS; 1 pound(s) lean ground beef (i use 93/7 or 95/5 so i don’t have to drain it); 2 small yellow onions, chopped; 4 cup(s) chopped cabbage; 1 teaspoon(s) course salt, plus more for seasoning; 1/2 teaspoon(s) pepper, plus more for seasoning; 1 1/4 cup(s) shredded mild cheese, ( or any cheese of your choosing), optional

(1 RATING)

192 Pinches 2 Photos

Becky Graves

Kingman, AZ

Updated on Oct 11, 2012

If you grew up in Nebraska, these were a favorite food !! I found this recipe on Sweet & Saucy. The picture is from allrecipes.com

Rate

prep time 1 Hr 40 Min

cook time 30 Min

method Bake

yield 10 serving(s)

Ingredients

DOUGH INGREDIENTS
4 1/2 cups all purpose flour, divided
1/4 cup sugar
2 packages (0.25) active dry yeast
1 teaspoon salt
3/4 cup milk, 1% or 2%
1/2 cup butter flavored crisco
2 - eggs
FILLING INGREDIENTS
1 pound lean ground beef (i use 93/7 or 95/5 so i don’t have to drain it)
2 small yellow onions, chopped
4 cups chopped cabbage
1 teaspoon course salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
1 1/4 cups shredded mild cheese, ( or any cheese of your choosing), optional

How To Make runzas (bierocks)

Step 1

Method: In a large mixing bowl, place 1 3/4 cups of flour, sugar, yeast, and salt. Heat milk, water, and shortening to 120F – 130F. (I heated the mixture in a saucepan on the stove and used a candy thermometer to check the temperature.) Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat an additional 3 minutes on high. Stir in the remaining flour (2 3/4 cups); knead dough on a lightly floured surface until smooth and elastic (about 6 – 8 minutes). Place dough in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour.)

Step 2

Meanwhile, brown beef and onions in skillet. Add cabbage, salt, and pepper; cook until cabbage is wilted and starting to become translucent. Continue seasoning filling with additional salt and pepper to taste.
Step 3

Punch dough down. Divide into 10 equal pieces and roll each piece into a square on a lightly floured surface. Top each square with 1/3 cup meat mixture and 2 tablespoons of shredded cheese. Fold dough over the filling, crimp edges tightly to seal, and place on greased baking sheets. (I used a pizza stone; you could also line your baking sheets with parchment [but NOT wax paper].) Bake at 350F for 20 minutes or until golden brown. Serve hot
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