Pam’s Bierocks Recipe: A Deliciously Savory Handheld Treat

Bierocks, also known as Runzas in some regions, are savory yeast dough pockets filled with seasoned ground beef, cabbage, and onions. They’re a comforting and satisfying meal, perfect for a chilly evening or a potluck gathering. This recipe, inspired by Pam’s Bierocks, aims to recreate that classic, homemade flavor that everyone loves. Get ready to embark on a culinary adventure to create these delightful handheld treats!

What are Bierocks?

Before we dive into the recipe, let’s understand what bierocks actually are. Originating from Eastern Europe, specifically Germany and Russia, bierocks are traditionally made with a yeast dough similar to bread. The filling consists of ground beef, shredded cabbage, onions, and sometimes other vegetables like carrots. The mixture is seasoned with salt, pepper, and other spices, then enclosed in the dough and baked until golden brown. Bierocks are a popular comfort food in many parts of the world, with regional variations in both the dough and the filling.

Why Pam’s Bierocks?

“Pam’s Bierocks” is often a shorthand for a specific style or tradition of making bierocks, likely passed down through generations. While there isn’t one definitive “Pam’s Bierocks” recipe readily available online, this recipe aims to capture the essence of a classic, homemade bierock, incorporating elements that are commonly associated with traditional recipes. Expect a tender, flavorful dough and a savory, well-seasoned filling.

Ingredients You’ll Need

Let’s gather the ingredients for both the dough and the filling. The quality of your ingredients will directly impact the final result, so choose fresh, good-quality items whenever possible.

For the Dough:

* 1 package (2 1/4 teaspoons) active dry yeast
* 1/4 cup warm water (105-115°F)
* 1 cup warm milk (105-115°F)
* 1/4 cup granulated sugar
* 1 teaspoon salt
* 1/4 cup shortening or melted butter
* 3 1/2 – 4 cups all-purpose flour
* 1 large egg, lightly beaten (for egg wash, optional)

For the Filling:

* 1 pound ground beef (80/20 or 85/15 blend is ideal)
* 1 medium yellow onion, finely chopped
* 1/2 medium head of cabbage, shredded
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon garlic powder (optional)
* 1/4 teaspoon onion powder (optional)
* 1 tablespoon butter or oil

Equipment Needed

* Large mixing bowl
* Measuring cups and spoons
* Sauté pan or skillet
* Baking sheet
* Parchment paper (optional)
* Rolling pin
* Pastry brush (optional, for egg wash)

Step-by-Step Instructions

Now, let’s get to the fun part – making the bierocks! Follow these detailed instructions carefully to ensure success.

Part 1: Preparing the Dough

1. **Activate the Yeast:** In a large mixing bowl, dissolve the active dry yeast in 1/4 cup of warm water. Let it sit for 5-10 minutes until it becomes foamy. This indicates that the yeast is alive and active.
2. **Combine Wet Ingredients:** Add the warm milk, sugar, salt, and shortening (or melted butter) to the yeast mixture. Stir to combine well.
3. **Add Flour Gradually:** Begin adding the flour, one cup at a time, mixing well after each addition. Start with 3 1/2 cups and add more as needed until the dough comes together and pulls away from the sides of the bowl. The dough should be soft and slightly sticky, but not overly wet. Don’t add too much flour, or the bierocks will be tough.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step. If using a mixer, knead on medium speed for about 5 minutes.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. The warm place can be inside your oven (turned off!), a sunny spot in your kitchen, or any draft-free area.

Part 2: Preparing the Filling

1. **Brown the Ground Beef:** Heat the butter or oil in a large sauté pan or skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease. Use a paper towel to absorb all of the grease for a healthier final product.
2. **Sauté the Onions:** Add the chopped onion to the skillet with the ground beef. Cook until the onion is softened and translucent, about 5-7 minutes. Stir frequently to prevent burning.
3. **Add the Cabbage:** Add the shredded cabbage to the skillet. Cook, stirring occasionally, until the cabbage is tender and slightly wilted, about 10-15 minutes. If the mixture starts to stick to the bottom of the pan, add a tablespoon or two of water or broth to deglaze the pan.
4. **Season the Filling:** Season the filling with salt, pepper, garlic powder (optional), and onion powder (optional). Stir well to combine. Taste and adjust the seasoning as needed. Remember that the dough will also absorb some of the seasoning, so don’t be afraid to be generous.
5. **Cool the Filling:** Remove the filling from the heat and let it cool slightly before assembling the bierocks. This will prevent the dough from becoming soggy.

Part 3: Assembling the Bierocks

1. **Punch Down the Dough:** Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface.
2. **Divide the Dough:** Divide the dough into 12-16 equal portions. The number of portions will depend on the desired size of your bierocks. Larger portions will result in larger bierocks, while smaller portions will result in smaller bierocks.
3. **Roll Out the Dough:** Roll out each portion of dough into a circle, about 4-5 inches in diameter. The dough should be thin but not so thin that it tears easily.
4. **Fill the Dough:** Place about 1/4 to 1/3 cup of the cooled filling in the center of each dough circle. Avoid overfilling the dough, as this can make it difficult to seal and may cause the bierocks to burst during baking.
5. **Seal the Bierocks:** Bring the edges of the dough circle together to form a half-moon shape. Pinch the edges tightly to seal, ensuring that there are no gaps. You can also use a fork to crimp the edges for a decorative finish and to further secure the seal.
6. **Place on Baking Sheet:** Place the assembled bierocks on a baking sheet lined with parchment paper (optional, but recommended to prevent sticking). Leave some space between each bierock to allow for expansion during baking.

Part 4: Baking the Bierocks

1. **Preheat Oven:** Preheat your oven to 375°F (190°C). Make sure your oven is fully preheated before placing the bierocks inside.
2. **Egg Wash (Optional):** If desired, brush the tops of the bierocks with a lightly beaten egg. This will give them a golden brown and glossy finish. You can skip this step if you prefer a less shiny appearance.
3. **Bake:** Bake the bierocks for 20-25 minutes, or until they are golden brown and the dough is cooked through. The internal temperature of the filling should reach 165°F (74°C).
4. **Cool Slightly:** Remove the bierocks from the oven and let them cool slightly on the baking sheet before serving. This will allow the filling to set and prevent burning your mouth.

Tips for Success

* **Yeast Activation:** Make sure your yeast is fresh and active. If the yeast doesn’t foam after 5-10 minutes, it may be expired and you’ll need to start with a new batch.
* **Dough Temperature:** The warm water and milk should be between 105-115°F. This is the optimal temperature for yeast activity. If the liquids are too hot, they can kill the yeast. If they are too cold, the yeast may not activate properly.
* **Don’t Overfill:** Overfilling the bierocks can make them difficult to seal and may cause them to burst during baking. Use a moderate amount of filling for each bierock.
* **Seal Tightly:** Make sure to seal the edges of the bierocks tightly to prevent the filling from leaking out during baking. Crimp the edges with a fork for extra security.
* **Baking Time:** Baking times may vary depending on your oven. Keep an eye on the bierocks and adjust the baking time as needed. They are done when they are golden brown and the dough is cooked through.
* **Rest the Dough:** Giving the dough ample time to rise is crucial for a light and airy final product. Don’t rush the rising process.
* **Cooling Time:** Allow the bierocks to cool slightly before serving. This allows the filling to set and prevents burning.

Variations and Substitutions

* **Meat:** You can substitute ground turkey, ground chicken, or even ground sausage for the ground beef.
* **Vegetables:** Add other vegetables to the filling, such as shredded carrots, diced bell peppers, or chopped mushrooms.
* **Cheese:** Add shredded cheese, such as cheddar, mozzarella, or Monterey Jack, to the filling for extra flavor.
* **Spices:** Experiment with different spices, such as paprika, chili powder, or cumin, to customize the flavor of the filling.
* **Dough:** Use a pre-made pizza dough or bread dough for a quicker and easier option.
* **Vegan Bierocks:** Substitute the ground beef with plant-based ground meat substitute and use a vegan-friendly dough recipe. You can also omit the egg wash or use a plant-based milk for brushing.

Serving Suggestions

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

* **Soup:** Serve bierocks with a bowl of hearty soup, such as potato soup, tomato soup, or vegetable soup.
* **Salad:** Pair bierocks with a fresh salad, such as a garden salad, coleslaw, or potato salad.
* **Sauce:** Dip bierocks in a creamy sauce, such as ranch dressing, sour cream, or mustard.
* **Pickles:** Serve bierocks with a side of pickles or sauerkraut for a tangy complement.

Storage Instructions

* **Refrigerator:** Store leftover bierocks in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Freeze bierocks for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Frozen bierocks can be stored for up to 2-3 months.

Reheating Instructions

* **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:** Microwave the bierocks on high for 1-2 minutes, or until heated through. Be careful not to overheat them, as they can become tough.
* **Skillet:** Reheat the bierocks in a skillet over medium heat. Add a tablespoon of water or oil to the skillet to prevent sticking. Cook, turning occasionally, until heated through.

Nutritional Information (Approximate)

* Calories: 300-400 per bierock
* Protein: 15-20 grams
* Fat: 15-25 grams
* Carbohydrates: 30-40 grams

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

Conclusion

Pam’s Bierocks, or a variation thereof, represent a wonderful culinary tradition of creating comforting and satisfying meals from simple ingredients. This recipe provides a detailed guide to making delicious bierocks at home, from the initial dough preparation to the final baking and serving. Whether you’re looking for a hearty weeknight dinner or a crowd-pleasing dish for a gathering, these bierocks are sure to be a hit. So gather your ingredients, put on your apron, and get ready to enjoy the delicious flavors of homemade bierocks! Enjoy your culinary adventure!