These bierocks consist of a cheesy ground beef, cabbage, and onion filling encased by a fluffy yeast dough. They are so comforting and irresistibly delicious!
Bierocks (also known as “runza” in Nebraska), are a traditional savory Eastern European pastry. Their exact origin is unknown, but after a bit of research, it seems like Volga German immigrants introduced them to the United States in the mid-19th century. It’s safe to say that several cultures influenced the creation of these tasty pastries, evident in the similarities between bierocks, pierogi, chebureki, and even Cornish pasties.
This recipe reminds me so much of my grandma’s cooking. She would make savory piroshky for us growing up, and I was obsessed. As much as I loved indulging in those fried treats, I’m happy to skip the deep-frying this time around and let the oven work its magic instead. Cabbage is also a huge part of my Slavic culture, and something about biting into this meaty, cabbage-packed filling brings me back to my roots.
Craving something a little sweeter? Try poppy seed buns, cottage cheese buns, or vatrushka buns.
How To Make Bierocks
I honestly have so much fun whenever I make bierocks…fashioning pastries by hand is so nostalgic because it reminds me of my mama’s weekend baking. These steps are super easy to follow, and I know you’ll nail it!
- Prepare the dough: Follow the instructions for the perfect yeast pastry dough recipe, but reduce the sugar to one tablespoon. It should take about an hour and 15 minutes for the dough to be fully risen and ready to use.
- Cook the filling: In a large skillet over medium-high heat, sauté the ground beef and diced onion until they are browned and tender, breaking the beef apart as it cooks. Reduce the heat to medium, then add the shredded cabbage and cook until it is tender. Add the salt, pepper, and cheese.
- Shape the bierocks: After the dough is risen, divide it into 16 equal pieces (about 90g each) and shape them into balls. Roll each dough ball into an 6-inch round and add 1/2 cup of filling in the center, leaving a 1-inch border. Gather and pinch the dough to seal it, then twist the top and press gently to flatten the seam.
- Allow the bierocks to rise: Line two baking sheets with parchment paper. Place the bierocks seam-side down on the baking sheets, leaving a few inches of space between each one. Allow them to rest for 30 minutes until they are puffy.
- Bake the bierocks: Preheat the oven to 350°F. Brush the bierocks with the egg wash, then bake them for 30-35 minutes, rotating halfway through. Cool them on a wire rack for five minutes, then serve with mustard or your favorite condiment.
Hot tip: For a prettier appearance, sprinkle sesame seeds, caraway seeds, or “everything but the bagel” seasoning on top of the bierocks after you add the egg wash.
Tips For the Best Bierocks
I could shape these pastries in my sleep — that’s how many I’ve made. Here are a few tips for foolproof bierocks that I’ve learned along the way!
- Use homemade dough. Trust me — you’ll taste the difference! I love my perfect yeast dough recipe because it’s so easy to make and the secret ingredient makes it super tender. Feel free to use another kind of dough though, as long as you have 1500 grams of it.
- Weigh out the portions. To ensure even baking, weigh out about 90 grams of dough for each bierock.
- Get creative with the filling. Swap the ground beef for ground sausage, turkey, or chicken. Add sautéed mushrooms and any spices that are calling your name. Or, take a different approach altogether and make sweet bierocks with poppy seed filling.
- Add a generous amount of filling. I would usually caution against overfilling, but this time, it’s a good idea. The dough expands in the oven, so to achieve the proper dough-to-filling ratio, add a bit more filling than usual (make sure you can still seal the pastries properly, though!).
- Roll out the edges slightly thinner. This is my trick to prevent an overly “bready” bottom. Because the edges of the dough are twisted together to seal the pastries, I like to make them a little thinner.
- Seal the bierocks tightly. Keep all the yummy filling inside by pinching the edges of the dough together firmly, then twisting. Remember to flatten the seam so you’re not left with a bunch of dough on the bottom of the pastries!
Hot tip: Dish up a few sides! I love serving bierocks with Dijon mustard, sour cream, olivier potato salad, sauerkraut, and/or beet salad.
Storage & Reheating
This recipe produces 16 large pastries, so plan on sharing or freezing any extras! I love making bierocks ahead of time and reheating them whenever the craving hits.
- Refrigerator: To store for up to three days, allow the bierocks to cool completely, then transfer them to an airtight container and refrigerate.
- Freezer: To store for up to three months, place the cooled bierocks in a freezer-safe bag and freeze. Allow them to thaw in the refrigerator overnight before reheating.
- Reheating: Reheat bierocks in the microwave or in the oven at 350°F for 10-15 minutes.
More Savory Eastern European Delicacies
- Potato and Cheese Pierogi — Best topped with crispy bacon and sour cream
- Russian Pelmeni — These bite-sized treats take me straight back to childhood
- Khinkali — Soft dumplings made with a blend of ground beef and chicken
- Chebureki — Fried dumplings with a quick hack: raw tortillas!
Recipe
Ingredients
- 1 Perfect Yeast Dough (1500 grams)
- 2 lbs ground beef 90/10
- 1/2 medium cabbage head shredded (about 1 lb)
- 1 large onion diced
- 1 lb mozzarella cheese shredded
- 1 tbsp salt adjust to preference
- 1 tsp pepper adjust to preference
- 1 large egg for egg wash
- 1 tbsp water for egg wash
Instructions
- Prepare the Perfect Yeast Pastry Dough recipe as instructed, but reduce the sugar to one tablespoon to keep the dough savory.
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the beef apart as it cooks. Sauté until the beef is browned and the onions are tender, about 12–15 minutes. Reduce the heat to medium.
- Add the shredded cabbage and continue cooking until the cabbage is tender. Season the mixture to taste with salt and pepper, then stir in the shredded cheese.
- Line two baking sheets with parchment paper. After the dough is done rising, gently deflate it, transfer it to a floured surface, and divide it into 16 equal pieces (about 90g each). Shape the pieces into balls, cover them with a towel, and set them aside.
- Roll each dough ball into an 6-inch round, thinning the edges slightly. If the dough recoils, allow it to rest for 5 minutes. Add 1/2 cup of filling in the center, leaving a 1-inch border.
- Gather and pleat the dough over the filling, pinching to seal. Twist the top, then press gently to flatten the seam.
- Place the bierocks seam-side down on the parchment lined baking sheets, leaving a few inches of space between each one.
- Preheat the oven to 350°F. Allow the bierocks to rest for 30 minutes until they are puffy. Whisk together the egg and water, then brush each pastry with the egg wash.
- Bake the bierocks for 30-35 minutes, rotating halfway through, until they are golden brown. Cool them on a wire rack for 5 minutes, then serve with mustard or your choice of condiments. Enjoy!
Wow these are fluffy and soft! Delicious! A must try! I did with different fillings, meat, cabbage, potatoes and cheese.
Hi Essa, That sounds amazing! I love how you made them your own with different fillings — all sound so delicious. Thanks so much for sharing, so glad you enjoyed the recipe!