Bierocks Recipe

How to Make Bierocks

1. **Get started with the dough:**
2. In a large bowl, combine 2 cups (473ml) warm water, 2 packages (2 1/4 teaspoons) active dry yeast, and 1/2 cup (100g) granulated sugar. Let stand until foamy (about 5-10 minutes).
3. Add 1 large egg, lightly beaten, and 1/2 cup (118ml) vegetable oil or melted unsalted butter. Stir to combine.
4. Gradually add 6 cups (720g) all-purpose flour and 1 teaspoon salt, mixing until a soft dough forms. Add the remaining 1 cup (120g) flour, if needed, to achieve a workable consistency.
5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
6. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1-1.5 hours).
7. Punch down the dough, knead briefly, and refrigerate for at least 2 hours or up to overnight.
8. **Prepare the savory filling:**
9. In a large skillet over medium-high heat, brown 1 lb (454g) ground beef and 1 medium onion, chopped. Drain any excess grease.
10. Add 1 medium head of cabbage, finely shredded (about 4 cups), 1 teaspoon salt, 1/2 teaspoon black pepper, and a dash of Tabasco sauce (to taste).
11. Reduce heat to low and cook, stirring occasionally, until the cabbage is tender (about 15-20 minutes). Do not add any liquid.
12. Remove from heat and let the filling cool completely.
13. **Assemble and bake your Bierocks:**
14. On a lightly floured surface, roll out the dough into a large, thin rectangle (about 1/8 inch thick).
15. Cut the dough into 5-inch squares.
16. Place approximately 2 tablespoons of the cooled filling in the center of each square.
17. Bring opposite corners of each square together and pinch firmly to seal, forming an ‘X’.
18. Place the Bierocks seam-side down on a greased baking sheet.
19. Let rise for 15 minutes.
20. Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until golden brown.
21. Serve warm. Enjoy with a side of creamy white sauce (optional).