Authentic Homemade Bierocks Recipe

Ingredients

  • 1 pound of ground beef
  • 1 medium onion, finely chopped
  • 2 cups of chopped cabbage
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 package (about 2 1/4 teaspoons) of active dry yeast
  • 1 cup of warm milk (110-115 degrees F)
  • 1/4 cup of granulated sugar
  • 1/4 cup of unsalted butter, melted
  • 1 large egg
  • 1 teaspoon of salt
  • 4 cups of all-purpose flour
  • 1/4 cup of melted butter (for brushing)

Steps and instructions

  1. In a large skillet, cook the ground beef and onion over medium heat until the meat is no longer pink and the onion is tender. Drain the excess fat.
  2. Add the chopped cabbage, salt, and pepper to the skillet. Cook and stir until the cabbage is tender and the flavors are well combined. Remove from heat and set aside.
  3. In a large bowl, dissolve the yeast in the warm milk. Add the sugar, melted butter, egg, and salt. Stir well to combine.
  4. Add the flour to the yeast mixture gradually, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes.
  5. Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
  6. Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and roll each piece into a rectangle.
  7. Spoon about 1/3 cup of the beef and cabbage filling onto the center of each rectangle. Fold the dough over the filling, pinching the edges to seal.
  8. Place the filled bierocks on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
  9. Preheat the oven to 375 degrees F (190 degrees C).
  10. Brush the tops of the bierocks with melted butter. Bake in the preheated oven for 20-25 minutes, or until golden brown.
  11. Remove the bierocks from the oven and let them cool slightly before serving.

Tools for making

  • Skillet - A large skillet will be needed to cook the ground beef and onion.
  • Large Bowl - A large bowl is required to prepare the dough and mix the ingredients.
  • Rolling Pin - A rolling pin is necessary to roll out the dough into rectangles.
  • Baking Sheet - A greased baking sheet is needed to place the bierocks for baking.
  • Pastry Brush - A pastry brush will be used to brush melted butter on top of the bierocks before baking.

Recipe variations

  • Use a different type of ground meat such as pork, turkey, or chicken instead of beef.
  • Replace the ground meat with a vegetarian alternative like crumbled tofu or tempeh.
  • Add additional vegetables to the filling such as carrots, bell peppers, or mushrooms.
  • Experiment with different seasonings and spices to customize the flavor, such as garlic powder, paprika, or herbs like thyme or rosemary.
  • Try a different type of cheese, such as cheddar, Swiss, or mozzarella, to add a cheesy element to the filling.
  • Make a whole wheat or multigrain crust for a healthier option.
  • Swap out the all-purpose flour for alternative flours like whole wheat flour, almond flour, or gluten-free flour blend for a different texture or dietary requirement.
  • Add a touch of sweetness by incorporating diced apples or raisins into the filling.
  • For a spicier version, add some diced jalapenos or a sprinkle of red pepper flakes to the filling mixture.
  • Make mini bierocks by using smaller portions of dough and filling, perfect for appetizers or finger food.

Recipe overview

Bierocks, also known as German meat pies, are savory pastries originating from Eastern Europe. These delightful handheld meals are a comfort food classic in regions of the United States with German heritage populations. Our recipe features a filling of ground beef, onions, and cabbage, tucked neatly inside a homemade yeast dough. The dough is tender, slightly sweet, and bakes to a beautiful golden brown. Filling, satisfying, and packed with flavor, these bierocks are perfect for a family dinner or to take along for a hearty lunch. Despite the multiple steps, the process is quite straightforward and even novice bakers can create these delicious pastries. Expect a warm, hearty meal that's sure to become a favorite in your household.

Common questions

  1. Can I use a different type of meat instead of ground beef? Yes, you can substitute ground beef with ground turkey, chicken, or even vegetarian meat alternatives.
  2. Can I make bierocks ahead of time and reheat them? Yes, you can make bierocks ahead of time and reheat them in the oven at 350 degrees F (175 degrees C) for about 10-15 minutes until warmed through.
  3. Can I freeze bierocks? Yes, bierocks can be frozen. After baking, allow them to cool completely, then individually wrap each bierock in plastic wrap and place them in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm them in the oven.
  4. Can I use pre-made dough instead of making my own? Yes, you can use pre-made bread or pizza dough as a shortcut for this recipe. Follow the package instructions for preparation and cooking time.
  5. Can I add other ingredients to the filling? Certainly! Bierocks can be customized with additional ingredients such as cheese, sauerkraut, diced vegetables, or spices to suit your taste.

Serving dishes and utensils

  • Mixing Bowl - Used for combining ingredients and kneading the dough.
  • Skillet - Used for cooking the ground beef and onion.
  • Baking Sheet - Used for baking the filled bierocks in the oven.
  • Pastry Brush - Used for brushing melted butter on top of the bierocks before baking.
  • Rolling Pin - Used for rolling out the dough into rectangles.
  • Knife - Used for chopping the onion and cabbage.
  • Measuring Cups and Spoons - Used for accurately measuring the ingredients.
  • Greased Bowl - Used for rising the dough.
  • Cover - Used for covering the dough and filled bierocks during the rising process.

Origin stories

Bierocks, savoury pastries chock-full of meat and cabbage, trace their origins back to Eastern Europe, particularly Germany and Russia. However, they have a special place in the culinary history of the Great Plains region of the United States, specifically Kansas. Why Kansas, you might ask? In the 1870s, the U.S government actively courted Volga Germans, who were descendants of Germans that had settled along the Volga River in Russia, to come and settle the wide-open spaces of Kansas. With them, these immigrants brought their rich cultural heritage, traditional practices, and of course, their delectable recipes. And so, the humble Bierocks became a cherished staple in Kansas households, its warm, hearty goodness providing comfort and sustenance in the midst of the harshest prairie winters. Over time, these wonderful pastries have transcended their immigrant roots to become a beloved part of Americana.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.