Bierocks
Soft yeast rolls stuffed with seasoned ground beef, cabbage, and onion, baked until golden. Closely related to fleischkuechle, these baked pockets are another German-Russian handheld staple.
- Prep
- 60 min
- Cook
- 25 min
- Total
- 85 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Large skillet
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14
- carbs
- 34
- protein
- 15
- calories
- 320
Instructions
- 1
Stir the yeast into warm milk with a pinch of sugar. Let it sit for 10 minutes until foamy.
- 2
Mix the flour, remaining sugar, and 1 teaspoon salt in a bowl. Stir in the yeast mixture, butter, and egg to form a soft dough.
- 3
Knead the dough until smooth. Cover and let it rise for 1 hour until doubled in size.
- 4
Brown the ground beef with onion in a skillet. Add the cabbage and cook, stirring, until wilted and most liquid is gone.
- 5
Season the filling with the remaining salt and pepper. Let it cool slightly.
- 6
Divide the dough into 10 pieces. Roll each piece into a 6-inch round.
- 7
Spoon filling into the center of each round. Gather and pinch the edges tightly to seal into a bun.
- 8
Place the buns seam-side down on a sheet pan. Cover and let them rise for 20-30 minutes.
- 9
Bake at 375°F for 20-25 minutes until golden brown.
Chef's tips
Cook the cabbage until most of the liquid evaporates. This keeps the dough from getting soggy while it bakes.
Storage
Refrigerate up to 4 days or freeze baked bierocks up to 2 months.
Reheating
Reheat in a 350°F oven for about 10-12 minutes until warmed through.
Common mistakes to avoid
- •Leaving too much liquid in the cabbage filling, which makes the dough soggy.
- •Skipping the second rise before baking, which makes the buns heavy and dense.
Serving suggestions
Cooked Bierocks?
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