Sourdough Bierocks Runza

Bierocks, also known as runzas, are hand-held meat pies or bread pockets made with yeasted dough and filled with beef, cabbage, onions, and seasonings.  Sauerkraut is often added for additional flavor.

These bread pockets are the bread of the month for the Bread Baking Babes. Kelly of A Messy Kitchen is the host kitchen.

Runzas (Bierocks) are a thing in Nebraska as well as in US regions with strong Eastern European and German heritage.  I had never heard of them before this challenge, but now that I’ve been introduced to them, I need to make them again so I can improve upon the shaping and filling of the pockets.

When researching how to shape runzas, I found they can be baked into several different shapes, such as rectangular, round bun, square, triangle, or even a half-moon, depending on the region or the baker’s heritage.   I ended up with oval-shaped buns so next time I’ll try shaping them differently.

I chose to make a sourdough version which is not authentic, but I liked the dough.  I love cabbage, but sauerkraut, not so much, and I didn’t want to use ground beef so I went with ground chicken.  I added chili powder and cumin to the ground chicken.  I used half of a medium cabbage and after it cooked down, you could barely detect the cabbage so next time, I’ll use the whole cabbage.

I must’ve rolled out the dough too thin in the middle and not enough on the sides so I ended up with too much dough on the bottom when I pulled the dough around the filling.  I also think it needed more filling. My runzas remind me more of pizza bread so I decided to slice them instead of eating them like rolls.

On one of the runza posts I reviewed, the baker added an extra piece of dough on the bottom before adding the filling. I can see why now. I may try that trick next time to make sure there is enough dough on top.

Notes regarding the timing:

• I made the dough one day and let it ferment in the refrigerator until I was ready to use it.
• I cooked the ground chicken/cabbage mixture the next day and baked the buns on day three.

 

Sourdough Bierocks Runza dough:

(Serves 6)

Adapted from James Morton’s Hamburger Buns’ recipe in his book Super Sourdough  

• 100 grams / ~1/2 cup sourdough starter, 100% hydration
• 250 grams / 2 cups all-purpose flour
• 1 tbsp sugar
• 4-5 grams / ½ tsp salt
• 92 grams / 1/3 cup milk + 1-2 Tbsp water, if needed
• 56 grams / ¼ cup butter, softened
• 1 large egg, beaten

Evening before you prepare the dough:

About 8-14 hours before you plan to prepare the dough, take your sourdough starter out of the refrigerator and let it rest at warm room temperature until it becomes very active.  If it isn’t active after 14 hours, feed it and let it rest until it becomes active.

The starter I used had been resting in the refrigerator for two weeks since the previous feeding.  When I removed the starter from the refrigerator, I let it rest (without feeding it) for about 11 hours before using it in the dough.  I fed the starter after I removed the amount needed for the dough, thus eliminating the need to discard (or throw away) any sourdough.

Day 1: Prepare the dough

Start by placing the flour, sugar, and salt into a large mixing bowl.

Gently heat the milk 115º F. Hold the butter.

Pour warmed milk and sourdough into flour mixture. Stir slightly before adding beaten egg. Add 1-2 tablespoons if the dough is too dry.

Knead the dough until it comes together and is smooth and elastic.

Cover and let it rest for 30 minutes. Work in the butter thoroughly and knead the dough until it is smooth.

Cover and let rise in a warm place for about 2 – 4 hours.  I let mine proof for 2 hours in a proofer at about 80 degrees F., and performed a stretch and fold after the first hour.

After the second hour, I wrapped the bowl tightly with plastic and placed it in the refrigerator to cold ferment.  I left it in the refrigerator for 2 days. I hadn’t planned to let it cold ferment that long, but I wasn’t ready to bake until the 3^rd day.

Day 2: Prepare the filling for the Bierocks / Runzas

Filling ingredients:

• 1 medium onion
• 2 garlic cloves , smashed and chopped
• 1 pound of ground chicken, beef, or turkey (I used ground chicken)
• 2 cups shredded cabbage, more if desired
• 1 small can sauerkraut, with the juice (I omitted this)
• Salt, pepper and other seasonings to taste (I used chili powder & cumin) (be liberal here, the bread tempers the seasoning)
• (optional) cheese of your choice

Chop onions and garlic and sauté in a large frying pan with a little butter or olive oil until tender.  Add ground meat along with generous amounts of salt and pepper.  Cook until beef is cooked through and drain well.

Put browned ground meat into a large pot or crockpot. Stir in cabbage and kraut (if using).  Simmer 3-4 hours, stirring often, and seasoning and tasting.  If using a crockpot, cook on “low” for 5 to 6 hours.

Day 3: Bake the Bierocks Runzas

Remove the dough from the refrigerator and let it warm up in a warm place to keep the butter from getting hard.  I used a proofer.

Punch dough down, and divide into 6 equal portions.  I had 542 grams of dough. When divided it was about 90 grams per piece.

Working with one piece of dough, roll out a circle of dough approximately 1/4″ thick.  It shouldn’t be so thin that it is breaking up into holes when you handle it.  To help with the shaping, you can place the round into a bowl. I didn’t do this, but perhaps I should’ve.

Dump the filling (~½ cup) on top of the dough, and then pull the dough around the filling and pinch sides together to seal.  Flip the runza out, seam side down.

Place onto a greased or parchment-lined baking sheet. Let the buns rise while the oven preheats.

Bake at 350 degrees F for 18-20 minutes or until golden brown.  It took mine a good bit longer than 20 minutes to bake completely.

Optionally, brush tops with melted butter during the last 10 minutes of baking for color and flavor!

 

 

Happy Baking!

Cathy