Runzas (Bierocks)

Becky Graves


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


★★★★★ 1 vote

1 Hr 40 Min
30 Min



  • 4 1/2 c
    all purpose flour, divided
  • 1/4 c
  • 2 pkg
    (0.25) active dry yeast
  • 1 tsp
  • 3/4 c
    milk, 1% or 2%
  • 1/2 c
    butter flavored crisco
  • 2

  • 1 lb
    lean ground beef (i use 93/7 or 95/5 so i don’t have to drain it)
  • 2 small
    yellow onions, chopped
  • 4 c
    chopped cabbage
  • 1 tsp
    course salt, plus more for seasoning
  • 1/2 tsp
    pepper, plus more for seasoning
  • 1 1/4 c
    shredded mild cheese, ( or any cheese of your choosing), optional

How to Make Runzas (Bierocks)


  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.)
  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.
  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

Printable Recipe Card

About Runzas (Bierocks)

Main Ingredient: Beef
Regional Style: German

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