Best 3 Runzas Ii Bierocks Recipes

Indulge in a delectable journey as we explore the world of Runzas and Bierocks, two culinary wonders that have captivated taste buds for generations. Originating from the kitchens of German immigrants, these savory pockets of goodness have become iconic symbols of comfort food. Discover the secrets behind their irresistible charm as we delve into their history and present you with two enticing recipes, each offering a unique twist on the traditional delights.

First, we embark on a culinary adventure with the Runzas. These delectable pastries hail from the heart of Nebraska, where they have earned a reputation as a beloved local specialty. Runzas feature a tender yeast dough enveloping a symphony of savory fillings, often featuring ground beef, cabbage, onions, and a blend of herbs and spices. Their golden-brown crust and tantalizing aromas create an irresistible allure that beckons food enthusiasts from far and wide.

Next, we venture into the realm of Bierocks, a close cousin of the Runza, originating from the Volga German communities of the Great Plains. Bierocks share many similarities with their Runza counterparts, boasting a flaky yeast dough exterior and a flavorful filling. However, they distinguish themselves with the addition of sauerkraut, imparting a tangy, slightly sour dimension to the overall taste profile. The combination of textures and flavors in Bierocks creates a harmonious culinary experience that leaves a lasting impression.

As we delve deeper into the article, we unveil two exceptional recipes that capture the essence of these culinary gems. The first recipe guides you through the steps of creating classic Runzas, using a combination of ground beef, cabbage, and carefully selected seasonings. Detailed instructions ensure every bite delivers the perfect balance of flavors and textures, resulting in a dish that will become a family favorite.

The second recipe takes us on a slightly different path, introducing a unique variation of Bierocks. This recipe incorporates the classic sauerkraut filling but adds a delightful twist with the inclusion of bratwurst. The combination of these two German delicacies elevates the Bierocks to new heights, offering a burst of savory flavors in every bite.

So, prepare your taste buds for an extraordinary culinary adventure as you explore the world of Runzas and Bierocks. With these two recipes at your disposal, you can recreate these iconic dishes in the comfort of your own kitchen and impress your family and friends with your newfound mastery of German-inspired cuisine.

Let's cook with our recipes!

HOMEMADE RUNZAS

Homemade Runzas image

Make Nebraska's famous Runza Sandwich at home! A bread dough pocket, filled with cabbage, onion, and seasoned ground beef, baked until golden brown. This recipe makes one dozen sandwiches but is easily cut in half. OR you can make them and freeze them!

Provided by Michaela Kenkel

Categories Sandwiches

Time 4h

Number Of Ingredients 6

Ingredients

1 1/2 pounds of lean ground beef
1 small head of cabbage, shredded (about 4 cups)
1 small onion, diced (about 1/2 cup)
24 Frozen Bread Dough Dinner Rolls
salt and pepper
melted butter

Steps:

Place frozen dinner roll dough on a sheet pan and rise according to package instructions. It will use 2 rolls for each sandwich.
While dough rises, begin browning your ground beef and onion in a large skillet. When the meat is about halfway done, add in the shredded cabbage and cover with a lid. Cook until meat and cabbage are done. Drain off any excess grease or liquid. Set aside.
When rolls have risen completely, lightly flour your surface. Remove two rolls and form a ball. Roll the ball out into a rectangle approximately 5"x7".
Place approximately 1/3 cup of the filling in the center of the dough and spread out from top to bottom.
Fold the bottom up and the top of the dough down and press to seal. Fold the left side over, pinching to seal. Then do the right side, gently stretching to cover the left. Pinch closed.
Place each sandwich on a greased cookie sheet, seam side down.
Let rise again for another 30-45 minutes.
Preheat oven to 375 degrees F.
Brush the tops with melted butter.
Bake in a preheated oven for 30 minutes, or until bread dough is golden brown.
Serve hot.

Nutrition Facts : Calories 530 calories, Carbohydrate 67g grams carbohydrates, Cholesterol 40g milligrams cholesterol, Fat 20 g grams fat, Fiber 4g grams fiber, Protein 20g grams protein, SaturatedFat 6g grams saturated fat, ServingSize 1 sandwich, Sodium 1370g milligrams sodium, Sugar 10g grams sugar, TransFat 3g grams trans fat, UnsaturatedFat 0 grams unsaturated fat

EASY GERMAN BIEROCKS (RUNZA)

Easy German Bierocks (Runza) image

This is a quick and easy version of German Bierocks; dough filled with cabbage, hamburger, and onions. They can then be baked or fried. If you have your own roll recipe they are even better.

Provided by HEATHER C

Categories Appetizers and Snacks Pastries

Time 1h35m

Yield 36

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
2 pounds ground beef
1 small onion, chopped
1 head cabbage, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper
36 frozen dinner rolls, thawed
2 quarts vegetable oil for deep frying

Steps:

Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 22.9 g, Cholesterol 16.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 267.2 mg, Sugar 3.4 g

RUNZAS (BIEROCKS)

Runzas (Bierocks) image

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

Ingredients

DOUGH INGREDIENTS
4 1/2 c all purpose flour, divided
1/4 c sugar
2 pkg (0.25) active dry yeast
1 tsp salt
3/4 c milk, 1% or 2%
1/2 c butter flavored crisco
2 eggs
FILLING INGREDIENTS
1 lb lean ground beef (i use 93/7 or 95/5 so i don't have to drain it)
2 small yellow onions, chopped
4 c chopped cabbage
1 tsp course salt, plus more for seasoning
1/2 tsp pepper, plus more for seasoning
1 1/4 c shredded mild cheese, ( or any cheese of your choosing), optional

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

Tips:

For the dough, use bread flour or all-purpose flour. Bread flour will result in a chewier dough, while all-purpose flour will result in a softer dough.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
When making the filling, be sure to cook the meat and vegetables thoroughly. You can also add other ingredients to the filling, such as cheese, sauerkraut, or mushrooms.
To seal the runzas, pinch the edges of the dough together and then fold them under. You can also use a fork to crimp the edges.
Bake the runzas at a high temperature for a short amount of time, or until the crust is golden brown and the filling is bubbly.

Conclusion:

Runzas are a delicious and easy-to-make dish 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 few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.