Bierocks, also known as runzas or krautburgers, are delicious baked buns filled with a savory mixture of ground meat, cabbage, onions, and spices. This mouthwatering dish has a rich history and is popular in various culinary traditions. Bierocks are believed to have originated in Eastern Europe, particularly in regions like Russia, Germany, and Poland. They were brought to the United States by German and Russian immigrants in the late 19th and early 20th centuries.
The name “bierock” is derived from the Russian word “pirozhki,” which refers to a stuffed pastry. As people migrated to different countries, the recipe evolved and adapted to local ingredients and preferences. The traditional filling typically consists of ground beef, onions, and shredded cabbage, seasoned with salt, pepper, and other spices. However, variations of bierocks can also include ingredients like sauerkraut, cheese, bacon, or even vegetarian fillings.
Bierocks gained popularity in the United States, particularly in the Midwest, where communities with German or Russian heritage thrived. Places like Kansas, Nebraska, and South Dakota are known for their bierocks. These tasty treats became a staple in local diners, cafes, and community events. Many towns even host annual festivals or celebrations centered around bierocks, showcasing the cultural significance and culinary artistry associated with this dish.
The appeal of bierocks lies in their hearty and comforting flavors. The golden, flaky pastry encases a filling that is both savory and slightly sweet. The combination of ground meat, onions, and cabbage creates a satisfying blend of textures and tastes. Bierocks are often enjoyed as a handheld meal or snack, perfect for on-the-go consumption. They can be served fresh out of the oven or reheated later, making them versatile and convenient for busy individuals.
Today, bierocks continue to be cherished in communities that have embraced this culinary tradition. They have also gained recognition in the broader culinary world, with variations and adaptations popping up in different cuisines and restaurants. Whether enjoyed as a nostalgic reminder of ancestral roots or as a new discovery, bierocks offer a delightful combination of flavors and a glimpse into the rich history of Eastern European cuisine.
Bierocks
Ingredients
For the dough:
- – 4 cups all-purpose flour
- – 1 tablespoon active dry yeast
- – 1/4 cup granulated sugar
- – 1 teaspoon salt
- – 1 cup warm milk
- – 1/4 cup unsalted butter melted
- – 2 eggs
For the filling:
- – 1.5 pounds ground beef
- – 1 medium onion finely chopped
- – 3 cups cabbage shredded
- – 2 cloves garlic minced
- – 2 tablespoons vegetable oil
- – 1 teaspoon salt
- – 1/2 teaspoon black pepper
- – 1 teaspoon dried thyme
- – 1 teaspoon dried rosemary
- – 1 teaspoon paprika
- – 1/2 cup beef broth
For assembly:
- – 1/4 cup unsalted butter melted
- – 1 egg beaten (for egg wash)
Instructions
- In a large bowl, combine the flour, yeast, sugar, and salt for the dough. Make a well in the center and pour in the warm milk, melted butter, and eggs. Mix until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, prepare the filling. In a large skillet, heat the vegetable oil over medium heat. Add the ground beef, onion, and garlic, and cook until the beef is browned and the onions are translucent.
- Stir in the shredded cabbage, salt, black pepper, thyme, rosemary, and paprika. Cook for another 5 minutes until the cabbage is tender. Pour in the beef broth and simmer for a few minutes until the liquid is absorbed. Remove from heat and set aside to cool.
- Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
- Punch down the risen dough and divide it into 12 equal portions. Roll out each portion into a circle or oval shape, about 1/4 inch thick.
- Place a generous scoop of the filling onto one side of each dough portion. Fold the dough over the filling and press the edges firmly to seal. Crimp the edges with a fork to ensure they are sealed properly.
- Transfer the filled bierocks onto the prepared baking sheet. Brush the tops with melted butter and make a few small slits on each bierock to allow steam to escape.
- In a small bowl, beat an egg and brush the egg wash over the bierocks. This will give them a beautiful golden color when baked.
- Bake the bierocks in the preheated oven for about 25-30 minutes, or until they are golden brown and cooked through.
- Remove from the oven and let them cool for a few minutes before serving. Bierocks are best enjoyed warm.
