This recipe was inspired by a reminiscence from my youth. Let me tell you, my mother was more like Bridget Jones than Julia Childs. But the bierocks she produced were excellent. Many of the bierock recipes I tried relied for frozen dough, which I detested. Even if I use a bread maker, it’s not required. Mine are fantastic, mom’s were decent!
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 small onion, chopped
- 2 ½ pounds ground chuck
- 2 teaspoons monosodium glutamate (such as Ac’cent®)
- 2 teaspoons red pepper flakes
- salt and ground black pepper to taste
- 1 head cabbage, shredded
- 3 ¼ cups bread flour
- 1 ¼ cups milk, slightly warmed
- ½ cup all-purpose flour
- 1 egg, beaten
- ¼ cup white sugar
- 2 tablespoons butter, softened
- 1 ¼ teaspoons bread machine yeast
- ¾ teaspoon salt
Instructions
- Cook and stir onion in a nonstick skillet over medium heat until tender, about 5 minutes. Add ground chuck; cook and stir until browned, about 8 minutes. Drain well. Season with monosodium glutamate, red pepper flakes, salt, and pepper. Reduce heat to low; simmer, stirring often, until flavors combine, about 5 minutes.
- Bring a lightly salted pot of water to a boil. Add cabbage; reduce heat to low. Simmer, covered, until cabbage is just tender, about 15 minutes. Drain well and let cool, 5 to 10 minutes. Fold into the ground chuck mixture.
- Place bread flour, milk, all-purpose flour, egg, sugar, butter, bread machine yeast, and salt in the bread machine in the order recommended by the manufacturer. Run “Dough” cycle.
- Turn dough out onto a floured surface. Cut in half; roll each piece of dough to 1/3-inch thickness. Cut each piece into 5 smaller pieces.
- Place a large spoonful of ground chuck-cabbage mixture in the center of each piece of dough. Fold dough over and seal around filling.
- Arrange bierocks on greased baking sheets. Cover with a clean dish towel and place in a warm, dry place to rise for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake bierocks in the preheated oven until golden brown, 12 to 15 minutes.
- Substitute active dry yeast for the bread machine yeast if preferred.
- Make the meat mixture your own. You can add or subtract from the meat mixture: use ground pork, sprinkle cheese over meat once it’s in the pastry, or add a little barbeque sauce to the meat. But don’t change the dough – the secret is in the dough!
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 9 g |
| Sodium | 413 mg |
| Sugars | 11 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
The bread flour measurement is under the filling… almost missed it because I was just making the dough. I should always read the whole recipe before making it! 🙂