Bierocks are a delightful fusion of soft, pillowy dough filled with a savory mixture of ground beef, onion, and cabbage. Originating from Eastern Europe, these hand-held meat pies are perfect for a hearty meal or a satisfying snack. The combination of flavors and textures makes them a favorite comfort food for many.
When preparing this recipe, you might need to pay special attention to active dry yeast if you don't bake often. It's crucial for the dough to rise properly. Additionally, ensure you have shredded cabbage on hand, as it forms a significant part of the filling. These ingredients might not be staples in every household, so a trip to the supermarket might be necessary.
Ingredients For Bierocks Recipe
All-purpose flour: The base for the dough, providing structure and texture.
Active dry yeast: Essential for the dough to rise and become fluffy.
Warm milk: Activates the yeast and adds richness to the dough.
Sugar: Feeds the yeast and adds a touch of sweetness.
Butter: Adds flavor and tenderness to the dough.
Egg: Helps bind the dough and adds richness.
Salt: Enhances the flavor of both the dough and filling.
Ground beef: The main protein component of the filling.
Chopped onion: Adds flavor and moisture to the filling.
Shredded cabbage: Provides texture and a slight sweetness to the filling.
Black pepper: Adds a hint of spice to the filling.
Technique Tip for This Recipe
When kneading the dough, ensure that you use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, resulting in a smooth and elastic dough. If the dough is too sticky, sprinkle a little more flour on the surface, but be careful not to add too much, as this can make the dough tough.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the dough denser.
active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be activated in warm liquid first.
warm milk - Substitute with warm almond milk: Almond milk is a good dairy-free alternative that provides a similar texture.
sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor.
butter, melted - Substitute with coconut oil, melted: Coconut oil is a dairy-free option that provides a similar fat content and texture.
egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) is a vegan alternative that helps bind the dough.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
ground beef - Substitute with ground turkey: Ground turkey is a leaner option that provides a similar texture and flavor.
chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.
shredded cabbage - Substitute with shredded kale: Kale provides a different texture and a slightly more robust flavor, adding more nutrients.
salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, though it will also add moisture to the filling.
black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.
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How to Store or Freeze This Dish
Allow the bierocks to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
For short-term storage, place the bierocks in an airtight container or wrap them individually in plastic wrap. Store in the refrigerator for up to 3 days.
To freeze, wrap each bierock individually in plastic wrap or aluminum foil. Place the wrapped bierocks in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
Once frozen, transfer the bierocks to a large, resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.
When ready to enjoy, thaw the bierocks in the refrigerator overnight. For a quicker option, microwave on a defrost setting for a few minutes until thawed.
To reheat, preheat your oven to 350°F. Place the bierocks on a baking sheet and bake for 10-15 minutes, or until heated through and the crust is crispy.
Alternatively, you can reheat individual bierocks in the microwave. Place on a microwave-safe plate and heat on high for 1-2 minutes, checking for desired warmth.
For an extra crispy crust, you can reheat thawed bierocks in an air fryer at 350°F for 5-7 minutes.
If you prefer, you can also reheat bierocks directly from frozen. Preheat your oven to 375°F and bake for 20-25 minutes, or until heated through and golden brown.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F. Place the bierocks on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until they are warmed through. This method helps maintain the crust's crispiness.
Microwave Method: Place the bierocks on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. This method is quicker but may result in a softer crust.
Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the skillet. Place the bierocks in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until they are warmed through. This method can give the crust a nice, crispy texture.
Air Fryer Method: Preheat your air fryer to 350°F. Place the bierocks in the air fryer basket in a single layer. Heat for about 5-7 minutes, or until they are warmed through and the crust is crispy. This method is quick and helps maintain the crust's texture.
Best Tools for This Recipe
Mixing bowl: Use this to combine the flour and yeast initially and later to mix the dough with the milk mixture and egg.
Saucepan: Heat the milk, sugar, butter, and salt in this until warm.
Electric mixer: Beat the milk mixture and flour mixture together with this tool.
Spatula: Scrape the bowl constantly while mixing to ensure all ingredients are well incorporated.
Floured surface: Use this to knead the dough until it becomes smooth and elastic.
Greased bowl: Place the kneaded dough in this to let it rise.
Large skillet: Cook the ground beef and onion in this until the meat is browned and the onion is tender.
Baking sheet: Place the filled dough portions on this for baking.
Oven: Bake the bierocks in this at 375°F until they are golden brown.
Rolling pin: Roll each portion of dough into a 6-inch circle with this tool.
Measuring cups: Measure out the flour, milk, sugar, and other ingredients accurately with these.
Knife: Chop the onion and shred the cabbage with this tool.
Meat thermometer: Optionally, use this to ensure the internal temperature of the filling is safe to eat.
Pastry brush: Optionally, use this to brush melted butter on the bierocks before baking for a golden finish.
How to Save Time on Making This Recipe
Prepare the filling: Cook the ground beef and onion mixture while the dough is rising to save time.
Use a stand mixer: Knead the dough with a stand mixer to reduce manual effort and save time.
Pre-shred cabbage: Buy pre-shredded cabbage to cut down on prep time.
Batch rolling: Roll out multiple dough portions at once to streamline the assembly process.
Preheat oven early: Preheat your oven while assembling the bierocks to ensure it's ready to go.
Bierocks Recipe
Ingredients
Dough
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm milk
- ¼ cup sugar
- ¼ cup butter, melted
- 1 egg
- 1 teaspoon salt
Filling
- 1 lb ground beef
- 1 cup chopped onion
- 4 cups shredded cabbage
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1. In a large mixing bowl, combine 2 cups of flour and yeast.
- 2. In a saucepan, heat milk, sugar, butter, and salt until warm (120°F to 130°F).
- 3. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in remaining flour to make a soft dough.
- 4. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until doubled (about 1 hour).
- 5. For filling, in a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain fat. Stir in cabbage, salt, and pepper. Cook and stir for 2 to 3 minutes or until cabbage is just tender.
- 6. Punch dough down. Turn out onto a lightly floured surface. Divide dough into 16 portions. Roll each portion into a 6-inch circle. Place about ¼ cup filling onto each circle. Fold dough over filling and pinch edges to seal. Place on a greased baking sheet.
- 7. Bake in a 375°F oven for 20 to 25 minutes or until golden brown. Serve warm.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Dish
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