Wednesday, October 3, 2012

Kitchen Adventure: Bierocks

Classic Bierocks


1 small Cabbage (shredded)
1 onion (chopped)
2 cloves garlic
1 lb of ground meat
2T black pepper
1/2 tsp cayenne pepper
In a large skillet salt & pepper the meat. Brown meat. (If there is a lot of excess fat, drain the meat). Otherwise, add onion and garlic and cook until golden. Add cabbage and cook until limp. Add salt and pepper to taste. Allow to cool. Make dough.


3/4 cup warm water (105 - 115o)
1 pkg active dry yeast
2 T sugar
1 mashed potato
2 eggs
3/4 tsp salt
1/3 cup vegetable oil
3 cups of flour
1.5 T water

Combine warm water, yeast, and sugar. Let stand 5 min until bubbly. Add salt, potato, 1 egg, and oil. Beat until well mixed. Add 1.5 cups of flour and beat for 2 min. Stir in remaining flour, 1/2 cup at a time. Until a stiff dough forms. Turn onto floured surface and knead until smooth and elastic. Let dough rest for 15 min. Split dough in half.

 Roll out dough to 1/4 inch. Cut into squares. Fill with 2-3 tablespoons. Fold up the sides to form a tight seal. Set bierocks on a greased sheet. In a bowl beat an egg and brush the beaten egg over the bierocks. Cook at 350° for 25-30 min. Until golden brown. If you want a harder crust spray oven with water when the rolls begin to brown. Serve Hot.

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