A Midwest Classic with a Few Galley of the Sun Twists!
Bierocks – a Midwest classic with roots from Russia via the Volga Germans. A juice seasoned meaty insides along with a savory bread crust on the outside, this dish is mobile, delicious and a solid member of the comfort food group.
Ingredients:
The innards:
6 cups cabbage finely cut
1 medium onions, finely diced
1 T olive oil
1.5 pounds ground cow
1/2 cup diced fire roasted Hatch green chiles
1 1/2 t caraway seeds
1/4 t nutmeg
5 T red wine vinegar
1 1/2 T smoked paprika
8 garlic cloves, minced
The dough:
4 1/2 cups all purpose flour
1 package active dry yeast
1 cup milk
1/2 cup sugar
1/3 cup butter
1 t salt
2 eggs
Make the innards the night before.
1. Brown the ground beef
2. Lower the heat to medium and add the smoked paprika, caraway seeds and nutmeg. Stir to mix.
3. Remove the ground beef from the pan and set aside.
4. Add the olive oil to the skillet on medium heat.
5. Once the oil is shimmering, add the onion and cabbage.
6. Cook for 10 to 15 minutes as stirring. Right before the veggies are golden and slightly caramelized, add the garlic and continue to stir.
7. Add the beef back to the pan. Season with salt and pepper.
8. Add the red wine vinegar and cook for about 2 more minutes.
9. If you are going to add Hatch Green Chiles, now is the time. If you are only going to add the chiles to part of the mixture, remove the desired amount, then add the chiles. Stir until mixed.
10. Store the filling overnight to allow the flavors to meld.
Making the buns on the day of the meal:
11. In a large bowl, combine 2 cups of the flour with the yeast.
12. In a saucepan, heat the milk, sugar, butter and salt until 115-120F.
13. Add milk mixture and eggs to the flour and beat at low speed for 1/2 minute in a stand mixer with a dough hook, then at high speed for 3 minutes.
14. Slowly add the remainder of the flour.
15. Continue to mix until the dough is moderately stiff, smooth and elastic.
16. Remove from stand mixer, shape into a ball, place in a greased bowl and turn once to coat.
17. Cover dough and let rise in a warm place until doubled in size (about 1 hour)
18. Punch down and cover for 10 minutes.
19. Roll dough out into a large rectangle with a thickness of about 1/4 inch.
20. Cut into 3 x 3 or 4 x 4 inch squares.
Making the Bierocks.
21. If you are making it just like the video, divide the non-Hatch Green Chiled filling into 2 equal parts. To one of the divided mixtures, add about 1/2 cup of your favorite cheese. We are adding Cougar Gold Cheese from Washington State University. Unexpected Cheddar from Trader Joes would also be an excellent choice.
22. Place 3ish T of filling into the center of each square.
23. Bring the 2 opposite corners of the dough square up to meet, then do the other 2 corners and pinch together to seal. Keeping your fingers wet with water will assist in sealing the bierocks.
24. Set the bierocks on a baking sheet and allow them to rise for 30 minutes.
25. Cook in the oven at 350F for 30 minutes or until golden brown.
Serve and ENJOY!
Equipment used:
DISCLOSURE: When we link to products and services, those links may be customized affiliate links. If you click on any of those affiliate links and make a purchase within a certain time frame, We’ll earn a small commission. The commission is paid by the retailers.
Here’s an example: If we link to our favorite vegetable peeler, and you click on that link and complete a purchase within the next 24 hours, we may receive a commission somewhere between 1 to 10 percent of your total order.
We are careful to link to products and retailers that we use ourselves and recommend. These affiliate programs use cookies to track visits for the purposes of assigning commission on these sales. Money earned keeps Galley of the Sun running and allows us to do what we love.
Thank you for your support.
SELECT AFFILIATE PROGRAM DETAILS: We are currently members of affiliate programs with Amazon and Dalstrong. We are eligible to earn from qualifying purchases.