Bierocks: A Deliciously Authentic German Meat Turnover Recipe
Bierocks, also known as runzas, are savory meat-filled pockets of dough that have been a staple in German communities for generations. These hearty and flavorful pastries are a perfect combination of seasoned ground beef, shredded cabbage, onions, and spices, all wrapped in a soft, slightly sweet dough. Whether you’re looking for a comforting family meal, a unique appetizer, or a delicious snack on the go, bierocks are sure to satisfy your cravings.
This recipe will guide you through the process of making authentic bierocks from scratch, ensuring a delightful culinary experience that captures the essence of German home cooking. While the process may seem a bit involved, the end result is well worth the effort. You’ll be rewarded with tender, juicy bierocks that are bursting with flavor and will transport you straight to a traditional German kitchen.
What are Bierocks?
Bierocks are a type of filled yeast dough pastry, similar to a pirog or a Cornish pasty. The filling typically consists of ground beef, cabbage, onions, and seasonings, all cooked together until tender and flavorful. The filling is then wrapped in a soft, slightly sweet dough and baked until golden brown. The name “bierock” is believed to have originated in Germany and is derived from the German word “Brot,” meaning bread. Another popular name for them, “runza”, is said to have started from a Nebraska restaurant chain. However, both names essentially describe the same delicious pastry. These savory pockets are incredibly versatile. Enjoy them as a hearty lunch, a satisfying dinner, or even as a portable snack for road trips or picnics. They are particularly popular during colder months, providing warmth and comfort with every bite.
The History of Bierocks
The exact origins of bierocks are somewhat debated, but they are generally believed to have originated in Eastern Europe, particularly among German-Russian immigrants who settled in the United States during the late 19th and early 20th centuries. These immigrants brought their culinary traditions with them, including the recipe for bierocks, which quickly became a popular dish in their communities.
Bierocks are especially popular in the Midwest, particularly in states like Kansas, Nebraska, and Iowa, where large German-Russian communities settled. Over time, the recipe for bierocks has been adapted and modified to suit local tastes and ingredients, but the basic concept of a savory meat-filled pastry remains the same.
Why You’ll Love This Bierock Recipe
* Authentic Flavor: This recipe captures the traditional flavors of bierocks, using simple yet flavorful ingredients that create a truly satisfying culinary experience.
* Homemade Goodness: Making bierocks from scratch allows you to control the quality of ingredients and customize the flavors to your liking. Plus, there’s nothing quite like the aroma of freshly baked bread filling your kitchen.
* Versatile: Bierocks can be enjoyed as a main course, side dish, or snack. They are also perfect for meal prepping and can be easily reheated.
* Freezer-Friendly: You can make a big batch of bierocks and freeze them for later. This is a great way to have a quick and easy meal on hand whenever you need it.
* Customizable: Don’t be afraid to experiment with different fillings and seasonings to create your own unique bierock variations. Try adding different types of cheese, vegetables, or spices to customize the flavor.
Ingredients You’ll Need
Before you start baking, gather all the necessary ingredients. This ensures a smooth and efficient cooking process.
For the Dough:
* 1 package (2 1/4 teaspoons) active dry yeast
* 1/4 cup warm water (105-115°F)
* 1 cup milk, scalded and cooled to lukewarm
* 1/4 cup granulated sugar
* 1 teaspoon salt
* 1/4 cup unsalted butter, melted
* 1 large egg, lightly beaten
* 4-4 1/2 cups all-purpose flour, plus more for dusting
For the Filling:
* 2 tablespoons vegetable oil
* 1 large onion, chopped
* 1 1/2 pounds ground beef
* 1 medium head of cabbage, shredded (about 6 cups)
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1/2 teaspoon garlic powder
* 1/4 teaspoon caraway seeds (optional)
Equipment
* Large mixing bowl
* Measuring cups and spoons
* Baking sheets
* Parchment paper (optional)
* Rolling pin
* Small bowl for egg wash (optional)
* Pastry brush (optional)
Step-by-Step Instructions
Now, let’s dive into the detailed steps to create these mouthwatering bierocks. Follow these instructions carefully for the best results.
Making the Dough:
1. Activate the Yeast: In a large mixing bowl, dissolve the yeast in 1/4 cup of warm water. Let it stand for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use.
2. Combine Wet Ingredients: Add the lukewarm milk, sugar, salt, melted butter, and beaten egg to the yeast mixture. Mix well to combine all the wet ingredients.
3. Add Flour Gradually: Gradually add the flour, one cup at a time, mixing well after each addition. Continue adding flour until a soft dough forms. The dough should be slightly sticky but not too wet.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Alternatively, you can use a stand mixer with a dough hook to knead the dough.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This allows the yeast to work its magic and create a light and airy dough.
Making the Filling:
1. Sauté the Onion: In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. This step helps to develop the flavor of the onion and prevent it from being too strong in the final product.
2. Brown the Ground Beef: Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess grease.
3. Add Cabbage and Seasonings: Add the shredded cabbage, salt, pepper, garlic powder, and caraway seeds (if using) to the skillet. Cook, stirring occasionally, until the cabbage is softened and wilted, about 10-15 minutes. The cabbage should be tender but still have a little bit of texture.
4. Cool the Filling: Remove the skillet from the heat and let the filling cool completely. This is important to prevent the dough from becoming soggy and to make it easier to handle.
Assembling the Bierocks:
1. Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper for easy cleanup and to prevent the bierocks from sticking.
2. Divide the Dough: Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 12-16 equal pieces. Keep the pieces you are not working with covered to prevent them from drying out.
3. Roll Out the Dough: Roll out each piece of dough into a circle, about 5-6 inches in diameter. The dough should be thin but not too thin that it tears easily.
4. Fill the Dough: Place about 1/2 cup of the cooled filling in the center of each dough circle. Be careful not to overfill the dough, as this can make it difficult to seal.
5. Seal the Bierocks: Bring the edges of the dough up and over the filling, pinching them together to form a sealed packet. Make sure the seal is tight to prevent the filling from leaking out during baking. You can twist the top of the dough to create a decorative finish.
6. Place on Baking Sheets: Place the assembled bierocks on the prepared baking sheets, seam-side down, leaving some space between each one.
7. Egg Wash (Optional): In a small bowl, whisk together one egg with a tablespoon of water to create an egg wash. Brush the tops of the bierocks with the egg wash to give them a golden brown color and a shiny finish. This step is optional, but it does enhance the appearance of the bierocks.
Baking the Bierocks:
1. Bake: Bake the bierocks in the preheated oven for 20-25 minutes, or until they are golden brown and the dough is cooked through. The baking time may vary depending on your oven, so keep an eye on them and adjust as needed.
2. Cool: Remove the bierocks from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Tips for Perfect Bierocks
* Use Fresh Yeast: Make sure your yeast is fresh and active. Expired yeast will not rise properly, resulting in a dense and flat dough.
* Don’t Overheat the Milk: When scalding the milk, be careful not to overheat it. The milk should be warm but not boiling, as this can kill the yeast.
* Knead the Dough Well: Kneading the dough is essential for developing gluten, which gives the dough its structure and elasticity. Knead the dough for at least 5-7 minutes, or until it is smooth and elastic.
* Let the Dough Rise Properly: Give the dough enough time to rise in a warm place. This allows the yeast to work its magic and create a light and airy dough.
* Cool the Filling Completely: Make sure the filling is completely cooled before assembling the bierocks. This prevents the dough from becoming soggy and makes it easier to handle.
* Seal the Bierocks Tightly: Seal the edges of the dough tightly to prevent the filling from leaking out during baking. You can use a fork to crimp the edges for a decorative finish and extra security.
* Don’t Overbake: Overbaking the bierocks can make the dough dry and tough. Bake them until they are golden brown and the dough is cooked through, but not overdone.
Variations and Substitutions
* Meat: Instead of ground beef, you can use ground pork, ground turkey, or a combination of meats. You can also add cooked bacon or sausage for extra flavor.
* Vegetables: Feel free to add other vegetables to the filling, such as carrots, celery, or potatoes. Just make sure to chop them finely and cook them until tender before adding them to the filling.
* Cheese: Add shredded cheese to the filling for a cheesy twist. Cheddar, mozzarella, and Gruyere are all good options.
* Spices: Experiment with different spices and herbs to customize the flavor of the filling. Try adding paprika, cumin, chili powder, or dried oregano.
* Dough: If you’re short on time, you can use store-bought pizza dough or bread dough instead of making the dough from scratch. Just make sure to adjust the baking time accordingly.
* Vegan Bierocks: To make vegan bierocks, use a plant-based ground meat substitute and a vegan dough recipe. You can also add vegetables like mushrooms and lentils to the filling for added flavor and texture.
Serving Suggestions
Bierocks are delicious on their own, but they can also be served with a variety of accompaniments. Here are some serving suggestions:
* Sauerkraut: Serve bierocks with a side of sauerkraut for a traditional German meal.
* Mustard: Offer a variety of mustards, such as Dijon, brown mustard, and honey mustard, for dipping.
* Pickles: Serve bierocks with a side of pickles, such as dill pickles, sweet pickles, or pickled onions.
* Soup: Pair bierocks with a hearty soup, such as potato soup, cabbage soup, or beef stew.
* Salad: Serve bierocks with a fresh salad, such as a green salad, a coleslaw, or a potato salad.
Storage and Reheating Instructions
Storage:
* Refrigerator: Store leftover bierocks in an airtight container in the refrigerator for up to 3-4 days.
* Freezer: To freeze bierocks, let them cool completely and then wrap them individually in plastic wrap or foil. Place the wrapped bierocks in a freezer-safe bag or container and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating:
* Oven: Preheat your oven to 350°F (175°C). Place the bierocks on a baking sheet and bake for 10-15 minutes, or until heated through.
* Microwave: Place the bierocks on a microwave-safe plate and microwave for 1-2 minutes, or until heated through. Be careful not to overheat them, as this can make the dough tough.
* Skillet: Heat a skillet over medium heat. Add a little bit of oil or butter to the skillet and cook the bierocks for 2-3 minutes per side, or until heated through and the dough is crispy.
Conclusion
Bierocks are a delicious and satisfying German meat turnover that is perfect for any occasion. With this recipe, you can easily make authentic bierocks from scratch and enjoy the flavors of German home cooking in your own kitchen. So gather your ingredients, roll up your sleeves, and get ready to bake some delicious bierocks! Your family and friends will thank you for it.
Enjoy the process of creating these delightful pockets of flavor, and don’t hesitate to experiment with variations to make them your own. Happy baking!