Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, bierock. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Bierock is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Bierock is something that I have loved my whole life. They’re nice and they look wonderful.

Bierocks (pronounced bee-ROK) are yeast-raised rolls that are filled with a savory filling. They originated in Eastern Europe and are very common among German immigrants to the US. A bierock, also known as a runza, is a soft yeast roll stuffed with ground meat, cabbage, and onions.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook bierock using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Bierock:

1. Take Dough
2. Take 2 C warm milk
3. Make ready 2 packets active dry yeast
4. Prepare 4 Tblsp granulated sugar
5. Prepare 2 tsp salt
6. Prepare 6 Tblsp unsalted butter, softened
7. Get 2 large eggs
8. Prepare 5 1/2 C Flour, plus some for rolling
9. Get Filling
10. Take 1 large sweet onion, chopped
11. Prepare 2 lbs ground beef
12. Make ready 1 head green cabbage, coursely chopped
13. Get to taste salt and pepper

The dish is common among the Volga German community in the United States. My family is German so I used to eat bierocks as a kid and this is the first time since my childhood that I have eaten them. Bierock is a yeast dough pastry pocket sandwich with savory filling, originating in Eastern Europe, possibly in Russia. The dish is common among the Volga German community in the United States and Argentina.

Steps to make Bierock:

1. Start by making the dough. In a medium mixing bowl combine milk, yeast, butter, salt, sugar, adding the eggs last. Set aside.
2. In a large mixing bowl measure out the four. Using a whisk, or fork stir flour making a nice loose powder.
3. Stir the wet ingredients thoroughly and dump into large bowl of flour. Using your hands miss and knead into a soft dough. Maybe slightly sticky.
4. Butter the sides of the large mixing bowl. Roll the dough in the butter. Cover and set aside for about an hour to double in size.
5. Start the filing.
6. In a large stock pot, over medium to low heat add chopped onion and ground beef to pot. Cook until the ground beef is lightly browned.
7. Slowly stir coarsely chopped cabbage into the stock pot of meat. It will be a lot. Cook until cabbage it's soft. Remove from heat.
8. Preheat oven to 350°F.
9. Gently flour a surface to roll out your dough. Line cookie sheet with parchment paper.
10. Punch down the dough. Pinch off enough dough to make a dinner roll. Pat both sides of dough on floured surface. Roll into a rectangle, or circle. Either works. You don't want to see through the dough.
11. Spoon mixture into the center of your rolled out dough. You can add cheese, extra toppings, or spices as you like. Pull dough around filling. Pinch to seal dough. Place sealed side down on parchment lined cookie sheet. Repeat until you are out of filling or dough.
12. Bake in center of oven for about 25 minutes, our until light golden brown. Pull from oven. Brush with butter. Serve warm.

Bierocks—pronounced bee-rock and also known as runzas—are a German/Eastern European roll that made its way to the American Midwest. They're similar to the Russian pirozhki. If anyone knows where to get a bierock in Honolulu, please let me know! A look at what a bierock is, how it came to be and where you can try one. Join host Deborah Anderson and returning guest Korene Triplett to learn how to make bierocks.

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