Bierocks

Ready to eat Bierocks

Every once in a great while, usually once a year; although, I didn’t make them last winter, these wind up in our dinner rotation. As a kid, my mom would make them and I knew them as kraut burgers. It was only much later, when I was away at school and working at the psych hospital, that I learned from a nurse who ordered them in one evening for dinner the proper name: Bierocks.

Ingredients:

for the filling:

  • 2 lbs. ground beef
  • 1 medium onion
  • 3 cloves garlic, minced
  • 1 small head of cabbage, shredded
  • S&P, to taste
  • cheddar cheese, shredded

for the dough:

  • 1 cup Greek yogurt
  • 1 1/2 cups self rising flour

Preparation:

In a large skillet, brown the meat with the onion, garlic, and cabbage. Drain the grease. Add S&P to taste. Cover and reduce temperature to low, stirring occasionally while preparing the dough. Preheat the oven to 350 degrees. In a stand up mixer, add the yogurt and flour and stir until combined. Once combined, knead on medium high for 5 minutes. Add additional flour as needed so that the dough isn’t sticky. Once fully combined, transfer to a lightly floured work surface and pinch off desired amounts of dough for the Bierocks. Using a floured rolling pin, roll out the dough, one at a time. Add some cheddar cheese and then 1/3 cup, or more (depending on size of Bierocks) of meat mixture.

Bierocks in the making

Pull up the sides, until enveloped, place seam side down on baking sheet.

IMG_3087

Once the baking sheet is full, bake for 30-35 minutes, or until the dough is lightly golden. Serve immediately.

These freeze really well so if you have leftovers, separately wrap each Bierock with plastic wrap and place in a gallon size freezer bag.

 

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