Kansas Style Bierrocks

Bierrocks, Runzas, krautburger, fleischliche, stuffed rolls, what ever you call them, this is a true midwest comfort food. With the weather teasing spring but keeping temperatures chilly, it was time for a warm, comforting supper. This recipe by Mariam Rubin, a food journalist for the Pittsburgh (PA) Post-Gazette, combines an easy dough with a savory midwest favorite.  Ms. Rubin had visited Kansas and the Kansas Wheat Commission to learn about wheat and flour and discovered our Kansas and Nebraska favorite. Her recipe adds some whole wheat flour and features a Kansas Wheat Commission dough recipe. There's also a neat trick for rolling out the dough so it doesn't stick to the surface!

HOT POCKETS – KANSAS BIERROCKS

Bierrocks:

For the Dough:

1 package active dry yeast

1 cup lukewarm water (105° - 115°)

4 tablespoons butter cut up and softened

2 tablespoon granulated sugar

1 teaspoon fine table salt

2 – 2 ½ cups all-purpose flour

½ cup whole wheat flour

For the Filling:

1 tablespoon olive or vegetable oil

1 pound lean ground beef

2 cups finely shredded cabbage

½ cup finely chopped onion

2 garlic cloves, minced (optional)

1 teaspoon kosher salt or ¾ teaspoon fine table salt

¾ teaspoon freshly ground black pepper

Hot pepper sauce, to taste

Directions:

In the bowl of a stand mixer, dissolve yeast in water. Let stand 3 - 5 minutes until frothy.

Stir in butter, sugar and salt. Add 1 cup all-purpose flour and beat at medium speed until smooth. At low speed, beat in whole-wheat flour and as much remaining white flour until dough comes together in a ball.

Knead with dough hook or by hand, adding additional flour, as needed, 6 – 8 minutes until smooth and elastic. Cover dough in bowl and let rest 30 minutes.

Meanwhile, in a large heavy skillet, heat oil over medium-high heat. Crumble in beef and cook until the pink color is gone. Mix in cabbage, onion, garlic (if using), salt and pepper. Reduce heat to low, cover and cook until vegetables are tender. Drain well and cool slightly. Taste, adding salt and pepper, plus hot sauce, as needed. The mixture shouldn’t be spicy, just well-seasoned.

Punch dough down. Cover and let rest 10 minutes.

Preheat oven to 400°. Grease a heavy baking sheet or line with parchment paper.

Lightly grease counter or a large plastic cutting board with shortening or cooking spray. Stretch and roll the dough to a 12-by-8-inch rectangle. Cut into six 4-inch squares.

Place ½ cup filling on each square. Pick up the corners of each square and pinch together. Pinch each diagonal seam so square is sealed well, making a fat bun. Place seam-side down on prepared baking sheet.

Bake 15-20 minutes, or until well browned on top and on sides. Serve warm or freeze and reheat.

 

Here are the steps for wrapping the meat mixture.
Notice the oiled plastic cutting sheet - it kept the dough
 from sticking to the surface it was rolled on.
1. Roll out, cut into squares
2. Add meat mixture
3. Pinch corners together
4. Seal edges

Turn the sealed edges down for baking

This was a good comfort meal for a cool evening with bierrocks, fried potatoes and onions,
and salad with ranch dressing.