GERMAN BIEROCKS OR RUNZAS: (2 recipes)

1 package yeast (2 1/4 teaspoons)
1/2 cup sugar
2 cups warm milk
1/2 cup shortening
1 teaspoon salt
2 eggs, beaten
7 to 8 cups flour

Soften yeast in milk. In a large bowl, combine the yeast softened in warm milk and the rest of the ingredients except the flour. Add the flour in additions, mixing with a wooden spoon until the dough becomes too thick to stir with the spoon anymore. Turn out onto a kneading surface, and knead in more flour until the dough is soft and manageable (this will happen around the 7th or 8th cup of
flour.)

Let dough rise in a warm place, doubling in volume. Punch down dough. Again let dough rise in a warm place, doubling in volume.

FILLING:

2 to 3 lbs. ground beef
1 large onion, chopped
1 large head of cabbage, shredded Salt and pepper to taste

Brown ground beef with onion in a very large skillet or pot, and drain grease.

Add shredded cabbage, salt and pepper; mix well and cover. (Note: the ratio of shredded cabbage to meat will seem wrong, but it will be ok after the cabbage reduces in size.)

Simmer for about 15 minutes, until cabbage has reduced and become tender. If the mixture starts to get dry, add a small amount of water. Let mixture cool enough to handle.

NOTE: The filling may be cooked a day ahead of time, and refrigerated until needed.

Making the runzas:

water
1/4 cup melted butter

Preheat oven to 400 F. Divide the dough into 4 equal portions. Roll each portion into a square large enough to cut out 6 equal sized squares of dough. Each square must be large enough to wrap 1/2 cup of filling.

Score out the edges for the six squares of dough, and wet the edges with a little water (this will help the dough stick). Place 1/2 cup of filling in the center of each square, then wrap the dough around the filling, pressing the edges together and forming a closed pocket.

Place the pockets, seam-side down, onto a lightly greased cookie sheet. Brush tops with melted butter, let dough rise for 5 to 10 minutes. Bake in oven for 20 to 25 minuts. Remove from oven and let cool on wire rack.

NOTE: Runzas can be kept in the refrigerator for about a week, or frozen for a few months. If you freeze them, be sure to wrap them individually.
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GERMAN BIEROCKS OR RUNZAS:

Like Cornish pasties, German Bierocks (also called Runzas) are hand-held dinner pies. They were popular in wheat growing areas of the Midwest.

1 16-oz package hot roll mix
1 pound ground beef
1 cup finely chopped onion
3 cups shredded cabbage
Milk
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon pepper

Make roll mix according to package directions. Knead dough, cover, let dough rest.

Meanwhile, for filling, cook beef and onion till meat is brown.

Drain fat.

Stir in the cabbage and 1/4 cup water.

Cook for 5 minutes or till cabbage is tender, drain well.

Stir in 1/4 teaspoon salt and 1/4 to 1/2 teaspoon pepper.

Divide dough into 6 pieces.

Roll each piece to 7 x 5-inch rectangle.

Spoon filling lengthwise down center of rectangles.

Bring long edges of dough together over filling; Pinch edges and ends to seal.

Place bundles, seam sides down, on a greased baking sheet.

Let stand in a warm place 20 minutes; brush with milk.

Bake in a 350 degrees F. oven for 25 to 30 minutes or till golden.

From Olga