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Bowl of Bierocks.
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Bierocks Recipe

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!
Course Pastries
Cuisine European, German
Keyword Bierocks, Bierocks Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 16 units
Calories 296kcal
Author Natalya Drozhzhin

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
US Units - Metric

Instructions

  • Prepare the Perfect Yeast Pastry Dough recipe as instructed, but reduce the sugar to one tablespoon to keep the dough savory.
    Dough for Bierocks.
  • 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.
    Meat and onion frying in a pan.
  • 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.
    Onion, cheese, cabbage and meat in a pan.
  • 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.
    Dough rolled out into pieces.
  • 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.
    Dough with meat filling.
  • Gather and pleat the dough over the filling, pinching to seal. Twist the top, then press gently to flatten the seam.
    Dough pulled together with a filling.
  • Place the bierocks seam-side down on the parchment lined baking sheets, leaving a few inches of space between each one.
    Bierocks before baking on a baking sheet.
  • 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.
    Bierocks before baking on a baking sheet.
  • 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!
    Baked Bierocks on a baking sheet.

Nutrition

Calories: 296kcal | Carbohydrates: 12g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 747mg | Potassium: 252mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 11mg | Calcium: 171mg | Iron: 2mg