Homemade Runzas (Bierocks): A Savory Comfort Food Recipe

Runzas, also known as bierocks, are savory filled bread pockets originating from the Volga German immigrants who settled in the Midwestern United States. These delicious hand pies typically consist of a yeast dough filled with seasoned ground beef, cabbage, and onions. They are a hearty and satisfying meal, perfect for a cozy dinner or a grab-and-go lunch. While regional variations exist, the classic runza is a culinary experience worth exploring. This recipe provides a detailed guide to making your own homemade runzas, ensuring a flavorful and authentic taste.

What are Runzas (Bierocks)?

Before diving into the recipe, let’s understand what makes runzas so special. Runzas are essentially dough pockets filled with a savory mixture, usually beef, cabbage, and onions. The dough is similar to a soft bread dough, providing a slightly sweet and comforting base for the flavorful filling. The filling is cooked until the vegetables are tender and the beef is browned, resulting in a juicy and delicious center. They are then baked until golden brown, making them easy to eat and great for meal prepping or traveling.

The History of Runzas

The story of runzas is deeply rooted in the history of Volga Germans, a group of Germans who migrated to Russia in the 18th century and later to the United States in the late 19th and early 20th centuries. They brought their culinary traditions with them, and the runza is believed to have originated from a similar German dish called a *Krautwickel*, which consists of cabbage leaves stuffed with meat and rice. Over time, the recipe evolved, and the runza emerged as a distinct and beloved dish, particularly popular in Nebraska and Kansas. The name “runza” itself is believed to be derived from a German word for “bun” or “roll.”

Why Make Runzas at Home?

While you can find runzas in some bakeries and restaurants, making them at home offers several advantages:

* **Control over Ingredients:** You can use high-quality ingredients and adjust the seasonings to your preference.
* **Freshness:** Homemade runzas are always fresher and more flavorful than store-bought ones.
* **Customization:** You can experiment with different fillings and dough variations to create your own unique runza recipe.
* **Cost-Effective:** Making runzas at home is often more economical than buying them.
* **Satisfaction:** The process of making runzas from scratch can be incredibly rewarding.

Ingredients for Homemade Runzas

Here’s a comprehensive list of ingredients you’ll need for both the dough and the filling:

For the Dough:

* 1 cup warm milk (105-115°F)
* 2 ¼ teaspoons (1 packet) active dry yeast
* ¼ cup granulated sugar
* ½ teaspoon salt
* ¼ cup unsalted butter, melted
* 1 large egg, lightly beaten
* 3-3 ½ cups all-purpose flour, plus more for dusting

For the Filling:

* 1 tablespoon olive oil
* 1 large onion, chopped
* 1 ½ pounds ground beef (80/20 blend recommended)
* 4 cups shredded cabbage (about ½ medium head)
* ½ teaspoon salt
* ¼ teaspoon black pepper
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ¼ teaspoon dried thyme
* ¼ cup beef broth (optional, for added moisture)
* 1 tablespoon Worcestershire sauce (optional, for added depth of flavor)
* 1 egg, beaten (for egg wash)

Equipment You’ll Need

* Large mixing bowl
* Measuring cups and spoons
* Liquid measuring cup
* Baking sheet
* Parchment paper or silicone baking mat
* Large skillet or Dutch oven
* Rolling pin
* Pastry brush

Step-by-Step Instructions for Making Runzas

Follow these detailed instructions to create the perfect homemade runzas:

Step 1: Prepare the Dough

1. **Activate the Yeast:** In a large mixing bowl, combine the warm milk, yeast, and sugar. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use.
2. **Add the Remaining Wet Ingredients:** Add the melted butter and beaten egg to the yeast mixture. Stir to combine.
3. **Add the Dry Ingredients:** In a separate bowl, whisk together 3 cups of flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding more flour as needed, until the dough is smooth and elastic. The dough should be slightly tacky but not sticky.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1 ½ hours, or until doubled in size. This rise is crucial for developing the dough’s flavor and texture.

Step 2: Prepare the Filling

1. **Sauté the Onion:** Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. This step helps to develop the flavor base of the filling.
2. **Brown the Ground Beef:** Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Properly browning the beef is essential for a rich and savory flavor.
3. **Add the Cabbage and Seasonings:** Add the shredded cabbage, salt, pepper, garlic powder, onion powder, and dried thyme to the skillet. Stir to combine. If desired, add the beef broth and Worcestershire sauce for extra moisture and flavor.
4. **Cook the Filling:** Cover the skillet and cook, stirring occasionally, until the cabbage is tender, about 15-20 minutes. Make sure the filling is not too wet; if necessary, cook uncovered for a few minutes to allow excess moisture to evaporate. Taste and adjust seasonings as needed.
5. **Cool the Filling:** Remove the skillet from the heat and let the filling cool slightly before assembling the runzas. This prevents the dough from becoming soggy.

Step 3: Assemble the Runzas

1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents the runzas from sticking to the pan.
2. **Punch Down the Dough:** Gently punch down the risen dough to release the air.
3. **Divide the Dough:** Divide the dough into 12 equal pieces. You can use a kitchen scale for accuracy.
4. **Roll Out the Dough:** On a lightly floured surface, roll out each piece of dough into a 6-inch circle. The dough should be thin enough to easily fold over but not so thin that it tears.
5. **Fill the Runzas:** Place about ½ cup of the cooled filling in the center of each dough circle. Be careful not to overfill, as this can make the runzas difficult to seal.
6. **Seal the Runzas:** Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal, ensuring that no filling escapes. You can also crimp the edges with a fork for a decorative touch and extra security.
7. **Place on Baking Sheet:** Place the assembled runzas on the prepared baking sheet, leaving some space between each one.

Step 4: Bake the Runzas

1. **Egg Wash (Optional):** Brush the tops of the runzas with the beaten egg. This will give them a golden-brown and glossy finish. This step is optional but highly recommended.
2. **Bake:** Bake for 20-25 minutes, or until the runzas are golden brown. Keep a close eye on them during the last few minutes of baking to prevent them from burning.
3. **Cool Slightly:** Remove the runzas from the oven and let them cool slightly on the baking sheet before serving. This allows the filling to set a bit and prevents you from burning your mouth.

Tips for Perfect Runzas

* **Use Warm Milk:** Ensure the milk is warm (105-115°F) to activate the yeast properly. Too hot, and it will kill the yeast; too cold, and it won’t activate.
* **Don’t Overcrowd the Skillet:** When browning the ground beef, work in batches if necessary to avoid overcrowding the skillet. Overcrowding can steam the beef instead of browning it.
* **Adjust Seasonings to Taste:** Feel free to adjust the seasonings in the filling to your preference. Some people like to add a pinch of red pepper flakes for a little heat.
* **Prevent Soggy Runzas:** Make sure the filling is not too wet before assembling the runzas. If necessary, cook it uncovered for a few minutes to allow excess moisture to evaporate.
* **Seal the Edges Well:** Pinch the edges of the dough tightly to seal the runzas properly. This will prevent the filling from leaking out during baking.
* **Don’t Overbake:** Overbaking can make the runzas dry. Bake until they are golden brown, but still soft to the touch.
* **Experiment with Fillings:** While the classic runza filling is beef, cabbage, and onions, you can experiment with other fillings, such as sausage, sauerkraut, cheese, or even vegetarian options like lentils and mushrooms.

Variations on the Classic Runza

The beauty of runzas lies in their versatility. Here are a few variations you can try:

* **Cheese Runzas:** Add shredded cheddar cheese or Swiss cheese to the filling for a cheesy twist.
* **Spicy Runzas:** Add a pinch of red pepper flakes or a diced jalapeño pepper to the filling for a spicy kick.
* **Sausage Runzas:** Replace the ground beef with ground sausage for a different flavor profile.
* **Sauerkraut Runzas:** Add sauerkraut to the filling for a tangy and slightly sour flavor.
* **Vegetarian Runzas:** Replace the ground beef with lentils, mushrooms, or other vegetables for a vegetarian option.
* **Pizza Runzas:** Incorporate pizza flavors like pepperoni, mozzarella, and tomato sauce into the filling.

Serving Suggestions

Runzas are delicious on their own, but they can also be served with a variety of sides:

* **Mustard:** A classic accompaniment to runzas.
* **Ketchup:** Another popular condiment.
* **Sour Cream:** Adds a creamy and tangy element.
* **Soup:** Pair with a hearty soup for a complete meal.
* **Salad:** Serve with a fresh salad for a lighter option.
* **Coleslaw:** A traditional side dish that complements the savory flavors of the runza.

Storage Instructions

* **Refrigerating:** Leftover runzas can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** For longer storage, freeze the runzas in a single layer on a baking sheet until solid. Then, transfer them to a freezer bag or airtight container. Frozen runzas can be stored for up to 2-3 months.

Reheating Instructions

* **Oven:** Preheat your oven to 350°F (175°C). Place the runzas on a baking sheet and bake for 10-15 minutes, or until heated through.
* **Microwave:** Place the runzas on a microwave-safe plate and microwave for 1-2 minutes, or until heated through. Be careful not to overheat, as this can make them tough.
* **Air Fryer:** Preheat your air fryer to 350°F (175°C). Place the runzas in the air fryer basket and cook for 5-7 minutes, or until heated through.

Detailed Recipe Card

**Recipe Name:** Homemade Runzas (Bierocks)

**Prep Time:** 45 minutes

**Rise Time:** 1-1 ½ hours

**Cook Time:** 40-45 minutes

**Total Time:** Approximately 3 hours

**Yield:** 12 runzas

**Ingredients:**

* **For the Dough:**
* 1 cup warm milk (105-115°F)
* 2 ¼ teaspoons (1 packet) active dry yeast
* ¼ cup granulated sugar
* ½ teaspoon salt
* ¼ cup unsalted butter, melted
* 1 large egg, lightly beaten
* 3-3 ½ cups all-purpose flour, plus more for dusting
* **For the Filling:**
* 1 tablespoon olive oil
* 1 large onion, chopped
* 1 ½ pounds ground beef (80/20 blend recommended)
* 4 cups shredded cabbage (about ½ medium head)
* ½ teaspoon salt
* ¼ teaspoon black pepper
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ¼ teaspoon dried thyme
* ¼ cup beef broth (optional, for added moisture)
* 1 tablespoon Worcestershire sauce (optional, for added depth of flavor)
* **Egg Wash:**
* 1 egg, beaten

**Instructions:**

1. **Prepare the Dough:**
* In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes until foamy.
* Add melted butter and beaten egg. Stir to combine.
* Gradually add 3 cups of flour and salt, mixing until a shaggy dough forms.
* Knead on a lightly floured surface for 5-7 minutes, adding more flour as needed, until smooth and elastic.
* Place in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
2. **Prepare the Filling:**
* Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
* Add ground beef and cook, breaking it up, until browned. Drain off any excess grease.
* Add shredded cabbage, salt, pepper, garlic powder, onion powder, and dried thyme. Stir to combine. Add beef broth and Worcestershire sauce if desired.
* Cover and cook, stirring occasionally, until the cabbage is tender, about 15-20 minutes. Let cool slightly.
3. **Assemble the Runzas:**
* Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
* Punch down the risen dough.
* Divide the dough into 12 equal pieces.
* Roll out each piece into a 6-inch circle.
* Place about ½ cup of the cooled filling in the center of each circle.
* Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal.
* Place on the prepared baking sheet.
4. **Bake the Runzas:**
* Brush the tops of the runzas with the beaten egg (optional).
* Bake for 20-25 minutes, or until golden brown.
* Let cool slightly before serving.

**Notes:**

* Adjust seasonings in the filling to your preference.
* Ensure the filling is not too wet before assembling the runzas.
* Seal the edges of the dough tightly to prevent filling from leaking out.

Conclusion

Making homemade runzas is a rewarding culinary experience that allows you to recreate a classic comfort food with your own personal touch. With this detailed recipe and helpful tips, you can easily bake a batch of delicious and satisfying runzas for your family and friends. Enjoy the process and savor the taste of these savory filled bread pockets!