RECIPE: Bierocks - beef and cabbage-filled buns

Photo credit: https://indianamommy.com/bierocks-runzas/ - who also has a great recipe on her site. 

When I was young, I remember my mom and dad occasionally buying these yummy beef and cabbage turnovers from a bakery in the small town of Oakhurst, California, where I grew up and went to school. We would eat them with mustard. Later, when I grew older and had kids, I wanted to make them myself because I couldn't find them anywhere. My mom found two recipes and gave them to me. One was from the Fresno Bee newspaper and one from a good family friend, Kathy Burrow (thanks for sharing, Kathy)! Here they are:

Bierock Recipe #1 - from the Fresno Bee (makes 12)

(Beef and cabbage turnovers)

Dough:          

Any pre-made or frozen/thawed bread dough (like Rhodes) will do OR make recipe below:

2 packages dry yeast (or 2 teaspoons)

2 cups warm water (110° or lukewarm)

2/3 cup oil

1 teaspoon salt

1 teaspoon sugar

1 egg

6-7 cups flour

Filling:           7 pounds chuck roast in 1-inch cubes

                        4 bay leaves

                        1 cup chopped onion

10 to 12 black peppercorns

2 heads shredded white cabbage

4 additional onions, chopped

Oil

Salt and pepper

MAKING DOUGH FROM SCRATCH: In large mixing bowl, dissolve yeast in warm water. Let set until yeast foams (5-8 minutes). Whisk in salt, sugar, oil, and egg. Add flour 1/2 cup at a time, stirring until 4 ½ cups are in. Dough should start to pull away from sides of the bowl. Put dough on well-floured surface (use 1 cup remaining flour) and knead, adding flour until dough is smooth and elastic. Place in oiled bowl, cover with plastic wrap, set in warm place to rise until doubled in size (about an hour). Punch dough down and allow to rise again to double. Punch down again and then divide into 12 equal balls and let rest 10 minutes. Pat and stretch each ball into a 6-inch circle. Fill with beef/cabbage filling and fold over and seal edges completely. Place on greased baking sheet. Let rise about 30 minutes or until puffy. For soft crust, brush bierocks with oil before baking. Bake at 350°F for 25 minutes, or until golden brown.

IF USING PRE-MADE FROZEN DOUGH: Thaw and let rise before stretching and filling.

FOR THE FILLING: Brown meat cubes in a little oil. Add enough water to cover meat and add peppercorns, bay leaves, and 1 cup chopped onion. Bring water to a boil, cover pan and lower heat to a simmer. Cook until meat is fork tender and can easily be shredded.

Shred cabbage and chop four onions. Coat a large pot with oil, add cabbage and 4 additional chopped onions. Sauté over medium heat, stirring often to not burn. When cooked through, increase heat to boil off remaining liquid. Don’t brown the cabbage. Add shredded meat to cabbage and mix. Add salt and pepper to taste. Cool completely and put 1/4 to 1/2 cup filling on each 6-inch circle of prepared bread dough.

Bierock Recipe #2 – from Kathy Burrow, a good family friend)

(Beef and cabbage turnovers) – makes 20-25 turnovers

DOUGH:       

Any pre-made or frozen/thawed bread dough (like Rhodes) will do OR make recipe below:

                        2 Tbsp dry yeast

                        2 ½ cups warm water

                        1 Tbsp salt

                        1 Tbsp sugar

                        1/4 cup canola oil

                        3 eggs, beaten

                        7 to 7 ½ cups flour

FILLING:

            1/4 cup oil

            1 medium head white cabbage, finely shredded

            1 large onions, finely chopped

            4 cups cooked cold roast beef (or cooked ground beef) finely chopped in food processor

            Salt and lots of pepper

IF MAKING DOUGH FROM SCRATCH: I large mixing bowl, sprinkle yeast and sugar into warm water. Let stand until yeast is dissolved (about 5 minutes) and then add salt, eggs, and oil. Mix. Add flour and stir until very elastic and batter falls from spoon in sheets. Beat in remaining flour as needed and knead until dough is easy to handle. Turn dough out onto lightly floured surface. Cover and let stand 10 minutes to tighten up. Add flour and knead again until smooth and elastic. Place in large oiled bowl and turn to grease all sides. Cover and place in warm area until doubled in size (about an hour). Roll dough on floured board to 1/2-inch thick. Cut 5-inch squares and place a heaping Tbsp cooled filling on each square. Bring four corners together and pinch open sides to enclose completely. Set on large cookie sheet, cover and set in warm place for 15 minutes to rise. Bake at 375 F for 15-20 minutes until golden brown. Remove and brush hot bierocks with butter. Eat with mustard, BBQ sauce or nothing at all.

IF USING PRE-MADE FROZEN DOUGH: Thaw and let rise before stretching and filling.

FOR THE FILLING: Heat oil in large skillet. Add onions and sauté for 2 minutes. Add cabbage shreds and toss to mix. Cover and steam cabbage until softened. Stir occasionally so cabbage won’t brown and to not overcook. Add cooked, chopped meat and mix well. Add salt and lots of pepper. Cool and then place by tablespoons onto dough squares.

ENJOY!

Photo credit: https://www.muttandchops.com/bierocks/ - who also has another really good recipe on her site