Have you heard of Bierocks? They were brought to the Midwest by Eastern European immigrants in the 19th century, but these meat-filled buns—also known as “runsas”—were new to us. Draining the ground meat after browning it prevents the tender, sweet dough from becoming greasy. Adding mild shredded cheese to the beef-and-cabbage mixture gives our filling a cohesive texture that prevents it from falling out of the dough, both as you assemble the Bierocks and as you eat them.
How to Assemble Bierocks
1. FORM DOUGH BALLS: After you’ve divided the dough into 12 equal portions, roll each into a ball on a lightly floured surface.
2. ROLL THE DOUGH INTO ROUNDS: Next, use a rolling pin to roll each ball into an even circle about 5 1/2 inches in diameter.
3. ADD THE FILLING: Place 1/2 cup of beef filling on each dough circle. Use your hand to gently compact the filling into a tidy mound.
4. PINCH IT CLOSED: Stretch the dough over the filling and pinch it to seal, forming a bun.
5. ARRANGE ON A SHEET: Move the beef buns to a parchment paper-lined baking sheet, placing them seam side down. They bake in about 25 minutes.
MAKE IT NOW: Our recipe for Bierocks is free through July 10, 2013.