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Bierocks Recipe

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This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!—Ellen Batt, Hoisington, Kansas

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Bierocks Recipe

Prep: 30 min. + rising Bake: 30 min.

Yield: 24 Servings

30 30 60

Ingredients

DOUGH:
10 to 11 cups all-purpose flour, divided
1 package (1/4-ounce) active dry yeast
1/2 cup sugar
2 teaspoons salt
2-1/2 cups water
1 cup milk
1/2 cup butter, cubed
2 eggs
FILLING:
2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 large onion, chopped
2 teaspoons salt
1 teaspoon ground white pepper
2 pounds shredded cabbage, cooked and drained

Directions

For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside.
In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough.
Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled.
Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15-in. x 10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets.
Bake at 375° for 30 minutes or until brown. Yield: 24 servings.

Nutritional Facts 1 serving (1 each) equals 323 calories, 9 g fat (4 g saturated fat), 48 mg cholesterol, 475 mg sodium, 47 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Bierocks in Country Ground Beef , p60

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Reviews for Bierocks

Bierocks

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Reviewed on Jan. 23, 2013 by Skeezix12345

Super Recipe. This recipe is wonderful. I have made it several times. I had dough left over and made a loaf of bread and we loved it too. The bread recipe can be used for bread or bierocks.

Reviewed on Dec. 29, 2011 by skinniestdoom

I followed this recipe to a "T." They turned out well, but they seem to be way too much work for the return. From start to finish, I invested about 3 hours into these. They tasted good, but not as good as the ones from the older kitchen ladies which I was striving for. Also, if you decide to make these, I'd say the cook time is closer to 20 min. rather than 30. I think next time I'll try to find a frozen dough shortcut perhaps. I'm a purist, but dough is too much work and I don't have the kitchen for it.

Reviewed on Mar. 02, 2011 by sauregurke

< Dustysusan,do you use the same recipe? The ones I ate at our travels were great,but needed I little more spices. Would you please post you recipe?Thanks,Renate

Reviewed on Mar. 01, 2011 by dustysusan

Hey, I'm from Fresno! And your right, there are not very many shops selling bierocks anymore. I know of one on Bullard & West that might still be selling (the last time I checked). But I started making them myself because I miss them soooo much. I think mine are pretty good.

Reviewed on Feb. 27, 2011 by beejsteph

It is a Russian Mennonite Recipe. My Grandmother was Amish, and she got it from people that she knew that were Russian Mennonite.

Where it comes from really doesn't matter, we all agree that they are wonderful...and they freeze WONDERFUL as well!!

Reviewed on Dec. 26, 2010 by novembermember

The restaurants in Fresno,CA that sell these are dwindling.I'm so glad you had this recipe.My family consists of people from every nation but they all agree on Bierocks.

Reviewed on May. 28, 2010 by jmalerich

This is a Volga-German Recipe--from the Germans that lived along the Volga River in Russia. It is a very common dish in the Volga-German and German communities in the midwest. My mom made this a lot growing up...she discovered it when living in Hays, KS, a Volga-German community! ITS GREAT!

Reviewed on May. 07, 2010 by l2bake

I was reading the reviews... and I don't mean to be rude but does it really matter where the recipe originated. Really?

My mom and I had a baking day this week and this is what we decided to make. Our family enjoyed them. I served them with horseradish mustard, delicious! Leftovers also freeze well. Thanks for sharing the recipe Ellen!

Reviewed on Mar. 14, 2010 by stacyrae

I was pleased to see the creator of this recipie lives in the town I work in! Actually, it isn't German it is a Czech dish but is still a wonderful dish! Thank you so much for sharing!

Reviewed on Aug. 16, 2009 by judymari

i cook the cabbage with the meat and onion, using a lot of seasoned salt. Then i put the meat mixture in the pockets and let them rise after that before baking. Also cheat and use a Pillsbury roll mix in a box. They are so yummy!

Reviewed on Aug. 05, 2009 by nldaloha

I had a friend who made this all of the time and said it was from Germany too..... hmmmmm I have never tasted it.

Reviewed on Jun. 28, 2009 by sauregurke

I am sorry to say ,and I talked to many of my German friends,it is never served in Germany. It must be a German-American dish and we Germans are wondering,where it came from???From th Amish people or some think from the Germans ,who came from Russia?Does anybody know?

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