Bierocks
Soft yeast dough pockets filled with seasoned ground beef and cabbage, baked until golden, brought to the Midwest by German-Russian immigrant families.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Baking sheet
- •Rolling pin
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14
- carbs
- 34
- protein
- 15
- calories
- 320
Instructions
- 1
Stir the yeast and sugar into warm milk. Let it sit until foamy, about 5 minutes.
- 2
Mix in the melted butter, flour, and a pinch of salt. Knead the dough 8 minutes until smooth.
- 3
Place the dough in a greased bowl and cover it. Let it rise until doubled, about 1 hour.
- 4
Brown the ground beef and onion in a large skillet. Break up the meat as it cooks.
- 5
Add the shredded cabbage, salt, and pepper. Cook and stir often until soft, about 12 minutes.
- 6
Drain any extra liquid from the skillet. Let the meat mixture cool to room temperature.
- 7
Punch down the dough and cut it into 12 equal pieces. Roll each piece into a 5-inch circle.
- 8
Spoon filling into the center of each round. Gather the edges and pinch tightly to seal.
- 9
Place the buns seam-side down on a parchment-lined sheet pan. Cover and rest for 20 minutes.
- 10
Brush the buns with beaten egg. Bake at 375°F for 20 to 25 minutes until deep golden brown.
Chef's tips
Cool the filling completely before making the buns so the dough seals well. Pinch seams tightly to prevent leaks while baking.
Storage
Store in an airtight container in the refrigerator for up to 4 days, or freeze baked bierocks for up to 2 months.
Reheating
Reheat in a 350°F oven for 10 minutes, or microwave briefly for a softer texture.
Common mistakes to avoid
- •Adding too much filling so the dough bursts open during baking.
- •Skipping the 20-minute rest, which makes the baked buns dense.
Serving suggestions
Cooked Bierocks?
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