Bierocks Recipe

Bierocks Recipe

This delicious Bierocks recipe is a hearty and simple meal, perfect for busy weeknights or a cozy weekend treat. Made with soft, homemade dough and a flavorful beef and cabbage filling, it’s both comforting and versatile. You can easily use common pantry staples to whip up these warm, golden pockets of goodness in no time!

Ingredients Needed

For the Dough:

  • 2 cups warm water (about 110°F)
  • 2 packages (0.25 oz each) active dry yeast
  • 7 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup margarine, softened
  • 1 large egg
  • 2 teaspoons salt

For the Filling:

  • 1 pound lean ground beef
  • 6 cups shredded cabbage
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the Garnish:

  • ¼ cup melted butter

How To Make Bierocks Recipe

  1. Activate the yeast: In a large bowl, stir together warm water and yeast. Let it stand for about 10 minutes until creamy.
  2. Mix the dough: Add half of the flour, sugar, margarine, egg, and salt to the yeast mixture. Beat until smooth. Gradually mix in the remaining flour by hand until the dough pulls together.
  3. Let the dough rise: Place the dough into a greased medium bowl, cover it with foil, and either refrigerate for 2 hours to overnight or let it rise at room temperature for 1 hour.
  4. Cook the filling: Heat a large skillet over medium-high heat. Brown the ground beef until crumbly, about 5 to 7 minutes. Stir in the cabbage, onion, salt, and black pepper. Cook over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Let the filling cool to lukewarm.
  5. Shape the bierocks: Punch down the dough and divide it into 20 equal pieces. Flatten each piece on an unfloured surface and fill it with about 2 tablespoons of the filling. Fold the dough over the filling and seal the edges.
  6. Let the bierocks rise: Place the filled dough onto a greased baking sheet, seam side down. Cover and let them rise for 1 hour.
  7. Bake the bierocks: Preheat your oven to 350°F. Bake for 25 minutes, or until golden brown.
  8. Garnish and serve: Brush the tops of the baked bierocks with melted butter. Serve warm and enjoy!
Bierocks Recipe
Bierocks Recipe

Recipe Tips

  • Activate the yeast properly: Use warm water between 100–110°F to activate the yeast. If the water is too hot, it can kill the yeast and the dough won’t rise.
  • Let the filling cool: Always cool the beef and cabbage filling to lukewarm before stuffing the dough. Hot filling can make the dough soggy or tear.
  • Seal the edges tightly: Pinch the dough edges firmly after filling to prevent leaks during baking. You can even twist the edges for extra security. 
  • Don’t skip the second rise: Let the filled dough rise for an hour before baking. This makes the bierocks soft and fluffy.
  • Brush with melted butter: Brush the tops with melted butter right after baking to keep them moist and give them a golden shine.

How To Store & Reheat Leftovers

  • Refrigerate: Store leftovers bierocks  in an airtight container or wrap them tightly. Keep them in the fridge for up to 3 days.
  • Freeze: Freeze leftovers bierocks  in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight and reheat .
  • Reheating: Warm leftover bierocks in the oven at 350°F for 10–15 minutes to keep them soft and crisp, or microwave for 1–2 minutes for a quick option.

Nutrition Fact

Serving Size: 1 bierock (215g)

  • Calories: 510
  • Total Fat: 17.7g
  • Saturated Fat: 5.5g
  • Cholesterol: 43mg
  • Sodium: 559mg
  • Potassium: 378.4mg
  • Total Carbohydrate: 63.9g
  • Dietary Fiber: 3.7g
  • Sugars: 2g
  • Protein: 22.1g

More Recipes:

Bierocks Recipe

Difficulty:BeginnerPrep time:2 hours Cook time: 25 minutesTotal time:2 hours 25 minutesServings: 20 minutesCalories:510 kcal Best Season:Suitable throughout the year

Description

This delicious Bierocks recipe is a hearty and simple meal, perfect for busy weeknights or a cozy weekend treat. Made with soft, homemade dough and a flavorful beef and cabbage filling, it’s both comforting and versatile. You can easily use common pantry staples to whip up these warm, golden pockets of goodness in no time!

Ingredients

    For the Dough:

  • For the Filling:

  • For the Garnish:

Instructions

  1. Activate the yeast: In a large bowl, stir together warm water and yeast. Let it stand for about 10 minutes until creamy.
  2. Mix the dough: Add half of the flour, sugar, margarine, egg, and salt to the yeast mixture. Beat until smooth. Gradually mix in the remaining flour by hand until the dough pulls together.
  3. Let the dough rise: Place the dough into a greased medium bowl, cover it with foil, and either refrigerate for 2 hours to overnight or let it rise at room temperature for 1 hour.
  4. Cook the filling: Heat a large skillet over medium-high heat. Brown the ground beef until crumbly, about 5 to 7 minutes. Stir in the cabbage, onion, salt, and black pepper. Cook over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Let the filling cool to lukewarm.
  5. Shape the bierocks: Punch down the dough and divide it into 20 equal pieces. Flatten each piece on an unfloured surface and fill it with about 2 tablespoons of the filling. Fold the dough over the filling and seal the edges.
  6. Let the bierocks rise: Place the filled dough onto a greased baking sheet, seam side down. Cover and let them rise for 1 hour.
  7. Bake the bierocks: Preheat your oven to 350°F. Bake for 25 minutes, or until golden brown.
  8. Garnish and serve: Brush the tops of the baked bierocks with melted butter. Serve warm and enjoy!

Notes

  • Activate the yeast properly: Use warm water between 100–110°F to activate the yeast. If the water is too hot, it can kill the yeast and the dough won’t rise. 
  • Let the filling cool: Always cool the beef and cabbage filling to lukewarm before stuffing the dough. Hot filling can make the dough soggy or tear. 
  • Seal the edges tightly: Pinch the dough edges firmly after filling to prevent leaks during baking. You can even twist the edges for extra security. 
  • Don’t skip the second rise: Let the filled dough rise for an hour before baking. This makes the bierocks soft and fluffy.
  • Brush with melted butter: Brush the tops with melted butter right after baking to keep them moist and give them a golden shine.
Keywords:Bierocks Recipe