“Bierocks are little pockets of dough filled with ground beef, onions and cabbage. It's a dish of German origin and this recipe has been passed down from our very own Grandma Schatz. Pair this comfort food with a glass of our Cab.” – Rod Schatz, co-owner of Peltier
Makes 12
INGREDIENTS
For the dough:
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¼ cup sugar
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1 package dry yeast (2¼ tsp.)
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½ cup water (100–110 degrees)
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½ cup low-fat milk, room temperature
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¼ cup vegetable oil
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¾ teaspoon salt
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2 large eggs
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4 cups flour
For the filling:
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1 cup chopped onion
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1 pound ground beef
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4 cups shredded angel hair cabbage
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1 teaspoon pepper
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½ teaspoon salt
PREPARATION, WAIT TIME, AND COOKING
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Dissolve the sugar and yeast in warm water in a mixing bowl and let rest for 5 minutes. Stir in the milk, oil, salt and eggs, followed by 3½ cups of flour. Knead in a mixer for about 8 minutes, adding the remaining ½ cup flour as needed.
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Brown the meat and onion separately, drain both and pat dry. Add cabbage to the pan and return the meat and onions. Cook until the cabbage is wilted. Season with salt and pepper.
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Place the dough in a large bowl coated with cooking spray and turn to coat. Cover and let rise in a warm place for 1 hour. Punch the dough down and let rest for 5 minutes.
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Divide the dough into 12 pieces. Roll out one piece at a time, fill generously, then fold the dough over the filling to form a half moon. Press the edges with a fork to seal. Repeat with remaining pieces. Cover with parchment and let rise for 20 minutes.
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Uncover and bake at 375°F for 15 minutes.