Low German from Russia, Mennonite History: March 2012

Today I am sharing a wonderful Recipe for Bierocks you may know them from the Runza Restaurant chain. We no longer have them in our area and that is okay since I have the authentic ethnic recipe and can make them anytime I feel like it.

The dough is a task and takes a good part of the day however, it is yummy and if you are going to make them you might as well go all the way!

(If you don't agree I will also post the short cut for you;)

Bierock History

A meat filled Pocket Pastry brought to America by Mennonite German's from Russia c. 1870's.

Similar to Empanadas or Hot Pockets

They are made palm sized and round making them easy to tuck into your pocket.

The recipe is from Mennonite Foods and Folkways from South Russia Volume 2 by Norma Voth

I have also included my variations

See link in side bar, want to borrow the book just ask;)

OH MAN, these babies are to die for! So YUMMY!!!!

Bierocks

2 T active Dry Yeast

2 C lukewarm water

1/2 C sugar

1 t salt

1/2 C butter softened

2 eggs

6 1/2 C bread flour

Ground Beef and Cabbage Filling

Dissolve yeast in 1/4 C lukewarm water, let stand about 5 minutes until bubbly. In mixing bowl combine remaining water with sugar, salt, shortening and eggs. Add yeast and 2 cups of the flour. Beat for about 5 minutes. Cover with warm moist towel and let stand in a warm place until mixture is bubbly 30-40 minutes.

Gradually, add 4 more C of flour.

Turn dough onto floured board, knead until smooth and elastic 5-8 minutes.

Add extra flour if needed so the dough is not sticky.

Place dough in greased bowl, turning to grease top of the dough.

Cover with warm moist towel and set in warm place until doubled. About 1 to 1 1/2 hours.

This dough is so fluffy and sweet it is well worth the effort.

However, if you are short on time and are not in need

of the authentic traditional meat pocket

you can substitute with two cans of refrigerated crescent roll dough.

Separate each packet into 4 rectangles.

Place on ungreased cookie sheet.

Pinch the perforations

and place an equal amount of mixture on each piece of dough.

Bring sides together, sealing edges tightly.

Place, seam side down, on the cookie sheet.

Bake 375 degrees for about 10 minutes

or until crust is light brown.

Filling

2 lbs ground beef

2 large onions chopped ( I like to have them small so I run them through the food processor)

2 cloves of minced garlic

6 cups chopped cabbage (again I use food processor)

1/2 cup water

1 beef bullion cube

2 tsp salt

My variation to the meat filling: I brown the beef in 2 tsp butter and do not drain.

I do not use the bullion cube.

I add 1/4 t of crushed red pepper flakes and 1/4 t ground black peppercorns

Brown Beef in a large skillet when meat has started to brown add onion and garlic. Add cabbage, water, salt and bullion cube. Cover and steam until cabbage is tender and juice has cooked away.

LET COOL

Punch down dough and divide in half.

Roll out one half into a 12 by 24 rectangle

cut into eight squares

Place filling in the center of the square

Fold up the sides and corners, moisten with water dipped fingers to seal.

(you want to create a round shape)

Place sealed side down onto a greased cookie sheet 1" apart

Cover with warm moist towel and set aside in warm place until they are light and fluffy.

Repeat with the remaining dough

I do not have a proofing oven

so I am sharing my little trick as to what I do when baking yeast dough.