Runza

Description:

This food is original to the state of Nebraska, and consists of beef and cabbage that is baked in a bread pocket. The origins of this dish can be traced back to German-Russian immigrants, and this food is also known as “bierock” in other parts of the midwest.

Ingredients:

(Makes 4 pockets)

Dough

• AP flour (200 g)

• milk (60 ml)

• water (60 ml)

• sugar (4 g)

• salt (4 g)

• butter (20 g)

• active dry yeast (2 g)

Filling

• 1/2 lb ground beef (225 g)

• 1/4 medium onion, diced

• 1 cup shredded cabbage (100 g)

• 1 tsp vegetable oil (5 ml)

• Salt & pepper

Preparation:

In a bowl, mix together all of the dough ingredients until combined. Cover and let rest for 30 minutes. Then knead on a cutting board until smooth. Rest at room temperature for 1 hour. Then divide dough into 4 dough balls and let rise for another hour.

Heat a pan over medium heat and add the oil. Add the onions and cook until softened, about 5 minutes. Remove from pan and add extra oil if necessary. Turn heat to high and add the ground beef, breaking it up with a spoon. Then add the cabbage and onions to the meet and coom for 2-3 minutes. Season to taste with salt & pepper, then turn off heat.

Preheat oven to 350 degrees (180 C). Take a dough ball and roll into a rectangle, about 2-3 mm thick. Spoon about 1/4 of the filling into the second half of the long side of the rectangle. Then, tuck the short ends of the rectangle over the filling slightly, and fold the long side over top, making sure to pinch the dough together at the seam. Repeat with the remaining dough.

Transfer runzas to a parchment-lined baking tray and bake for 20 minutes, or until the tops are golden brown.

Notes: