Best 6 Runzas Bierocks Recipes
**Runzas and Bierocks: A Taste of History and Comfort**
Hailing from the heart of Central and Eastern Europe, runzas and bierocks are delectable savory pastries with a rich history and unique culinary charm. These enticing pockets of dough are filled with savory fillings, most commonly seasoned ground beef, cabbage, and onions, and are a testament to the ingenuity and culinary traditions of the regions they originate from.
**Runzas**
Runzas, a specialty of Nebraska, are large yeast-raised buns filled with a hearty mixture of ground beef, cabbage, onions, and seasonings. These savory pastries are a staple of Nebraska's culinary heritage and can be found in bakeries, restaurants, and even convenience stores across the state.
**Bierocks**
Bierocks, also known as kraut pockets, are similar to runzas, but they have a dough made with baking powder instead of yeast. The filling typically consists of ground beef, cabbage, onions, and seasonings, but variations may include the addition of sauerkraut, sausage, or cheese. Bierocks originated in the Volga German community in Russia and were brought to the United States by German immigrants in the 19th century.
**Taste the Heritage**
Runzas and bierocks are a testament to the enduring legacy of European cuisine in America. These comforting pastries offer a unique blend of flavors and textures that have captivated taste buds for generations. Whether you're a local resident or a curious traveler, indulging in a runza or a bierrock is a delightful way to experience the culinary heritage of the Midwest.
**Explore the Recipes**
This article presents two delectable recipes: one for runzas and one for bierocks. Each recipe provides step-by-step instructions, ensuring that you can recreate these iconic pastries in the comfort of your own kitchen. With detailed ingredient lists and clear instructions, you'll be able to impress your family and friends with these mouthwatering treats.
**Savor the Flavors**
Whether you choose to make runzas or bierocks, you're in for a culinary adventure. The combination of savory fillings wrapped in soft, golden dough creates a symphony of flavors that will leave you craving more. So, gather your ingredients, preheat your oven, and embark on a journey to savor the rich heritage and comforting flavors of runzas and bierocks.
RUNZAS (BIEROCKS)
My mother-in-law introduced me to this and it kinda stuck. I am from Iowa, now in Kentucky, and the only way I can get this is by making it at home.
Provided by Krista Tank
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h20m
Yield 9
Number Of Ingredients 6
Steps:
- Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry.
- Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.
Nutrition Facts : Calories 750.2 calories, Carbohydrate 79.9 g, Cholesterol 78.8 mg, Fat 27.5 g, Fiber 8.6 g, Protein 41.2 g, SaturatedFat 10 g, Sodium 1221.7 mg, Sugar 9.9 g
RHODES RUNZAS (BIEROCKS)
Steps:
- Saute cabbage and onion in oil. Cover and steam for 40 minutes. Brown ground beef in a large pan and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 20 minutes. Flatten each Texas roll or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup). Place 1 tablespoon mozzarella cheese on top of filling. Pull edges around filling and pinch to close. Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. Bake at 350 degrees F. 30-35 minutes.
RUNZAS II (BIEROCKS)
Ground beef, onions, and cabbage wrapped in bread dough and then baked. Can be made smaller and served as an appetizer. We called these sandwiches Bierocks. I assume they must have originated in Europe and each country has a name for them. I have heard them called Runzas also. They really are simple. I have found that I cannot substitute anything for the MSG. They just lose the flavor. If your ground beef is too lean, these tend to be dry. I sometimes add cheese to them to offset this problem. I have also added fennel seed, about 1 teaspoon, although the recipe does not call for it.
Provided by nancy schaefer
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Divide thawed bread dough into 6 pieces and roll into balls. Saute onion in a large saucepan until browned; add beef and cook until beef loses its red color (overcooking beef will cause Runzas to be very dry). Stir in cabbage and MSG, cover and steam until cabbage is wilted.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove beef/cabbage mixture from heat and let cool. Roll each dough ball into a 5 x 5 inch square. Fill center of each square with about 1/2 cup of beef mixture. Bring opposite corners of dough square together and seal. Place smooth-side-down on a lightly greased cookie sheet and flatten slightly.
- Bake in preheated oven for 20 to 25 minutes. Remove from oven and butter top of each pastry as soon as they come out of the oven.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.6 g, Cholesterol 42.5 mg, Fat 15.9 g, Fiber 4 g, Protein 15.1 g, SaturatedFat 6.9 g, Sodium 539.1 mg, Sugar 4.9 g
RUNZAS (BIEROCKS) RECIPE - (4/5)
Provided by á-17891
Number Of Ingredients 11
Steps:
- Saute cabbage and onion in oil. Cover and steam for 30 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 10 minutes. Flatten each Texas™ roll, or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup). Place 1 tablespoon mozzarella cheese on top of filling. Pull edges around filling and pinch to close. Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. Bake at 350°F 30-35 minutes. Servings: 12 Prep Time: 15 min (not including thaw time) Bake Time: 30-35 min
RUNZAS (BIEROCKS)
If you grew up in Nebraska, these were a favorite food !! I found this recipe on Sweet & Saucy. The picture is from allrecipes.com
Provided by Becky Graves
Categories Other Breads
Time 2h10m
Number Of Ingredients 15
Steps:
- 1. Method: In a large mixing bowl, place 1 3/4 cups of flour, sugar, yeast, and salt. Heat milk, water, and shortening to 120F - 130F. (I heated the mixture in a saucepan on the stove and used a candy thermometer to check the temperature.) Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat an additional 3 minutes on high. Stir in the remaining flour (2 3/4 cups); knead dough on a lightly floured surface until smooth and elastic (about 6 - 8 minutes). Place dough in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour.)
- 2. Meanwhile, brown beef and onions in skillet. Add cabbage, salt, and pepper; cook until cabbage is wilted and starting to become translucent. Continue seasoning filling with additional salt and pepper to taste.
- 3. Punch dough down. Divide into 10 equal pieces and roll each piece into a square on a lightly floured surface. Top each square with 1/3 cup meat mixture and 2 tablespoons of shredded cheese. Fold dough over the filling, crimp edges tightly to seal, and place on greased baking sheets. (I used a pizza stone; you could also line your baking sheets with parchment [but NOT wax paper].) Bake at 350F for 20 minutes or until golden brown. Serve hot
RUNZAS (BIEROCKS) RECIPE - (4/5)
Provided by Reen
Number Of Ingredients 4
Steps:
- Preheat oven to 350. Cut each roll of dough into 3 pieces and set aside. Brown beef and cabbage in large skillet. Season to taste. Roll out dough and cut into squares. Place a spoonful of mixture onto center of each. Sprinkle cheese on top. Fold over and pinch sides to seal. Rub a bit of vegetable oil on outstide of each pastry. Place in 9x13 pan for 45-60 min.
Tips:
- Chill the dough before rolling it out. This will make it easier to work with and less likely to stick to your hands.
- Use a sharp knife to cut the dough. This will ensure clean edges and prevent the dough from tearing.
- Be careful not to overfill the dough rounds. Otherwise, they will be difficult to seal and may burst open during baking.
- Seal the dough rounds tightly. This will prevent the filling from leaking out.
- Bake the runzas at a high temperature. This will create a crispy crust and prevent the filling from becoming soggy.
- Serve the runzas hot. They are best enjoyed fresh out of the oven.
Conclusion:
Runzas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer or snack. With a variety of fillings to choose from, there is sure to be a runza that everyone will enjoy. So next time you are looking for a new and exciting meal to try, give runzas a try. You won't be disappointed.
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