- 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
- 2 pounds ground beef
- 1 large onion, chopped
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- 2 pounds shredded cabbage, cooked and drained
- 1. For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Bake at 375° for 30 minutes or until brown. Yield: 24 servings.
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.
Reviews for Bierocks
"I make this also but I use 1/2 ground chuck and 1/2 ground pork sausage. I also add a little thyme to the filling. I use a different bread recipe but think I am going to try this one for a change. Always a favorite of my family. Haven't found another recipe this good. Got the recipe while living in KS."
"Excellent recipe, delicious."
"This was a great bierock recipe. They bread was soft and well risen (not gooey) after baking. I used 4 teaspoons of yeast in the dough to give it extra lift. I also doubled the filling and used about 2/3 cup of filling per bierock. I'm very glad I doubled the filling. It made the bierocks full of goodness, not giant dough balls. Make sure you strain the filling and squeeze any moisture out of it before putting it in the bierock. Add a little shredded sharp cheddar before closing the dough for a little more kick.Great Recipe! Thanks!"
"My grandmother, who was Volga Deutsch (Volga German-speaking Russian) brought this recipe from Russia in the early 1900's. She used German (or Italian) sausage and half cabbage, half (or more) sauerkraut for a more intense flavor. You can add a little caraway too, if you like. The miners used to take these frozen in their lunch pails and they would thaw by lunch time."
"My grandmother was german and she would make bierocks with sauerkraut. My Aunts and mother made them that way and that is the way I make them. My family likes them much better with kraut in them."
"This recipe came out so amazing! I love bierocks but it is so hard to find them. My school cafeteria used to serve them when I was growing up and I would always get double on Bierock Day. Then I lived in a city where a grocery store deli had them for sale and filled my addiction that way. I've always wanted to cook these, but I was afraid it would be really difficult for a beginner cook, like me. Finally, I got the courage to try making these myself and I found this recipe. I did everything just as directed. The seasoning is perfect and the bread came out so good! I will be making these again and again! The only problem I had was that the bread baking in the pan on the bottom oven rack got burnt a little, so maybe the baking time should be lessened? I'm not an experienced baker, so maybe someone else has a better idea on how not to burn the bottoms. In any case, they were still scrumptious!"
"I was in Fresno last weekend and a friend brought over some bierocks made at the bakery that used to be Laucks (Olive and Van Ness Ave) and they were so good!! So much so, I decided to try to make them. I came across this site and recipe and tried it. These are wonderful! We had a hard time not eating more (taking to Sabbath services)! I too, cooked the cabbage with the meat and onions. The cabbage, I plopped chunks into the blender filled with water and pulsed a couple times till it was fine. The spices were perfect for us, in fact, kinda spicy with the amount of white pepper. But we like it. Now I hope they reheat well for the group!"
"Reminds me of My Grandma"
"I have tried several other recipes that I found on the internet in hopes of duplicating a dish that my wife was always remembering from her childhood. They were all good recipes, but none met my wife's approval as what she remembered tasting as a child. Her sister that made them growing up is no longer with us and we did not have a chance to get her recipe before her passing. Not only did these meet her expectations but exceed them as well. I have been using the same bread recipe for years but after trying the method used in this recipe I have also gained a new favorite bread as well. We have decided that we will be adding these to our monthly menu and preparing them for all of the upcoming family functions so that rest of the family can enjoy them and reminiscence about family and good times.Thank you,John"
"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."
"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."
"< 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"
"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. "
"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!!"
"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."
"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!"
"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!"
"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!"
"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!"
"I had a friend who made this all of the time and said it was from Germany too..... hmmmmm I have never tasted it."
"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?"