Bierocks

 Who doesn’t love a meal you can carry in your hand that’s packed with meat, veggies, and tons of flavor? No one, that’s who. Enter: Bierocks to satisfy.

 The dough took quite awhile to make and while Chris was busy punching a mass of carbs I was burning calories of my own.

 Chris didn’t follow the filling recipe much at all. Though he used all ingredients listed he also added two hatch chili peppers, some crazy mix of seasonings(I’ll give them to ya if interested as I have absolutely no idea what he added besides celery salt,) and cheese once the mixture cooled off some.

Even K got in on the action. She’s always our little assistant and tore up some meat filled dough. Start to finish the process was just over three hours and the dough was very similar to a kolache.

Changes for next time: double the meat and use about a third less cabbage.

  • DOUGH:
  • 10 to 11 cups all-purpose flour, divided
  • 1 package (1/4-ounce) active dry yeast
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2-1/2 cups water
  • 1 cup milk
  • 1/2 cup butter, cubed
  • 2 eggs
  • FILLING:
  • 2 pounds ground beef

  • 1 large onion, chopped
  • 2 teaspoons salt
  • 1 teaspoon ground white pepper
  • 2 pounds shredded cabbage, cooked and drained

Directions

  • For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside.
  • In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough.
  • Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled.
  • Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15-in. x 10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets.
  • Bake at 375° for 30 minutes or until brown. Yield: 24 servings.

Nutritional Facts1 serving (1 each) equals 323 calories, 9 g fat (4 g saturated fat), 48 mg cholesterol, 475 mg sodium, 47 g carbohydrate, 2 g fiber, 14 g protein.
Originally published as Bierocks in Country Ground Beef , p60

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