Germans from Russia Bierocks/Runza

Dough Ingredients

2 ¼ tsp. (1 packet) active dry yeast
1 ½ cups warm water (110°F)
1 tbsp granulated sugar
1 ½ tsp salt
2 tbsp vegetable oil or melted butter
4 cups all-purpose flour (plus more for kneading)

Filling Ingredients

1 ½ lbs ground beef (80–85% lean)
1 small head cabbage, finely chopped (about 6 cups)
1 medium yellow onion, chopped
1 ½ tsp salt, divided (or to taste)
2 tsp coarse ground black pepper
2 tbsp butter or neutral oil (for sautéing cabbage)
3 tbsp melted butter (for brushing top of buns)

Make the Dough:

1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until foamy, 5–10 minutes.
2. Add salt, oil or butter, and 2 cups flour. Stir well.
3. Gradually add the remaining 2 cups flour, kneading until a smooth, elastic dough forms.
4. Knead for 6–8 minutes on a lightly floured surface.
5. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1½ hours.
6. Punch down the dough and divide into 12 equal pieces. Cover and let rest 10 minutes.

Prepare the Filling:

1. In a large skillet over medium-high heat, brown the ground beef with ¾ tsp salt and 1 tsp black pepper until fully cooked. Drain excess fat if needed. Set aside.
2. In a separate skillet, sauté the onions in butter or oil until translucent, then add chopped cabbage with the remaining ¾ tsp. salt and 1 tsp. black pepper. Cook until soft and golden, about 10–12 minutes.
3. Combine the beef and cabbage mixtures in a large bowl. Mix thoroughly.

Assemble the Bierocks

1. Preheat oven to 350°F. Grease a large baking sheet or 9x13 pan.
2. Roll each dough piece into a 4–5 inch square.
3. Place a heaping scoop of filling in the center.
4. Fold the corners over the filling and pinch to seal tightly.
5. Place seam-side down in the prepared pan.
6. Brush each bierock with melted butter.

Bake:

• Bake at 350°F for 45 minutes, or until golden brown.
• Brush with more melted butter right out of the oven.

Notes: sauerkraut can be used instead of or in addition to cabbage. Don’t fry the cabbage and hamburger together, it’s better if they’re fried separately. These can be deep-fried rather than baked if desired.

Serve with soup or salad, cucumber salad is good.

Another version:

For the Dough:

1 1/4 cups whole milk
3 tablespoons butter
4 cups all-purpose flour or bread flour
2 1/4 teaspoons instant yeast
1 large egg , lightly beaten with fork
1/4 cup sugar
1 teaspoon salt
1/4 cup melted butter for brushing , optional for a shinier finish

For the Filling:

4 slices thick-cut bacon , diced
1 pound lean ground beef
1 large yellow onion , finely chopped
4 cups finely shredded cabbage or combination cabbage and sauerkraut (if including sauerkraut, drain thoroughly)

2 tablespoons dill pickle brine (if you don't have any, simply omit)
1 teaspoon German mustard or Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon caraway seeds
1/2 teaspoon dried marjoram , optional
1 cup shredded Swiss cheese or Gruyere , optional

Scald the milk: To do this, place it in a small saucepan and heat it just it begins to form bubbles around the edges and is nearly bur no quite at boiling point. Remove it from the heat, stir in the butter until melted, and let it cool to room temperature.

To make the filling: Heat a large skillet over medium-high heat and cook the bacon until done. Add ground beef and cook until no longer pink. Add onion and cook until tender, about 5 minutes. Add cabbage and sauerkraut (if using), pickle brine, mustard and seasonings and cook until cabbage is tender, 7-10 minutes. Add more salt and pepper to taste. Let the filling cool to room temperature. Stir in shredded Swiss cheese or Gruyere if using.

To make the dough: Place all ingredients in stand mixer with dough hook, knead on medium for 5-7 minutes until it forms a soft, cohesive dough, adding a little more flour or milk as needed. Roll into a ball, spray the bowl with oil, return the dough ball to the bowl, cover with plastic wrap and let rise in a warm place for 60-90 minutes or until doubled in size.  Punch down dough and divide into 8 equal pieces and shape into balls. Roll each ball out on a floured surface to a thickness 1/4 inch. The dough will initially spring back, just let it rest and then roll it out again.

Divide the cabbage filling, placing it in the center of each round (roughly 2 heaping tablespoons), making sure to leave the edges clear of any filling so that it will seal properly. Fold the sides of the dough up and pinch the seams to seal. Place the filled dough balls seam side down on a parchment lined baking sheet and gently and just slightly flatten them. Cover loosely with plastic wrap and let rise in a warm place for about 30-60 minutes or until nearly doubled in size. During this final rise, preheat the oven to 350 F. Bake the bierocks for about 25 minutes or until golden brown. If you prefer a shinier finish, brush the tops with melted butter while they're still hot and serve the bierocks warm. They can be reheated in the oven, toaster oven, or microwave.