Sunday, January 27

Bierocks

Bierocks (pronounced beer-rocks) are a type of german meat turnovers that have been a part of my family for as long as I can remember. This is my mom's recipe that I love to make. It's a perfect combination of warm homemade bread with a tasty meat filling on the inside. This is definitely one of the more time-consuming recipes on my blog, but it is definitely worth trying!

Bierocks
Dough:
  • 2 cups warm water
  • 2 pkgs. dry yeast
  • 1/4 cup sugar
  • 1 1/2 tsp. salt
  • 1 egg
  • 1/4 cup margarine, melted
  • 6 1/2 cups flour
Dissolve yeast in warm water. 

 Then add other ingredients and knead until dough is smooth. 


Cover with towel and allow dough to rise for about 3 hours at room temperature. 

Meat Filling:
  • 1 1/4 lb. ground all-white turkey (or you can use lean ground beef)
  • 1/2 cup chopped onion
  • 3 cups chopped cabbage
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • shredded cheddar cheese (optional)
Combine meat, onion, cabbage and salt and pepper in skillet and cook until meat is brown and cabbage is tender. 

While the meat filling is cooking, roll out dough into a thin sheet, about 1/4 inch thick. 

Cut dough into 5'' squares. Allow meat filling to cool slightly, then place 1/4 cup into center of each dough square. Sprinkle with shredded cheese if desired. 

Bring four corners of dough to center and pinch edges together. 

Place, pinched side down, on greased cookie sheet. Cover with towel and let bierocks rise for 30 minutes at room temperature. 

Bake at 350 degrees for 20 minutes, covering with foil for the last 5 minutes. Makes about 20 bierocks. 

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