Come on Claire, you can't post something like this and pique everyone's interest and not post the recipe. Besides, there are many of us here that don't mind fiddly recipes that take hours to make.

At least tell us what it was you made. Some sort of meat pie with cheese in it? A Pastie? With a Yeast dough? A glorified cheese sandwich?

Ann

I made my version of Bierocks or Runzas, which is a meat, cabbage, onion filling with cheese (made mine with Swiss.) We first tasted these when David was working for a Mennonite non-profit and we love them. I'm so delighted when I find them on any menu, and usually disappointed when I try them. We talked about them here before, but I hadn't realized it had been so long since I've made them myself.

I find the dough recipe is where the thing starts to fall apart (in my opinion) when I taste other recipes. (I use a potato dough, as it's sweet, which lends itself nicely to the filling.) The reason I don't share my bread recipe is the dough is sticky and someone always complains. That said, if you have a potato dough recipe you like, that's the one to use. I know experienced bread makers (like Ann) wouldn't have a problem with this, and everyone's favorite dough is so subjective that's where I'd rather let other people figure out what works for them.

The filling is a head of cabbage, 1 lb. ground beef, 1 large onion, a lot of pepper and salt (to taste). Brown the onions, the beef, and cook the cabbage until wilted, about 15 minutes. Let the mixture cool before placing onto the dough. Roll out the dough, cutting circles about 6 inches in diameter. Place the cheese on the dough rounds. (I used to shred the cheese, but found that a slice is much easier.) Add an ice cream scoop of the cooled filling to the top of the cheese, pinching the edges together. Place on top of a buttered baking pan (or parchment), seam side down. Proof the Bierocks before baking them, 45 minutes to an hour. (Note: You can form them into a loaf or a round shape.) Bake at 350 degrees until golden brown, about 25-30 minutes, until golden. Brush the buns with butter once out of the oven.

It's a freezer recipe for me, since a head of cabbage makes quite a batch. Although Fresh From The Oven is best!

1 head cabbage, shredded!

I knew it was Bierocks from your description! Sounds just like the recipe I made a few times and loved! I think it's time for a Bierock session while the cold weather keeps us inside. I like plain old American cheese half slices on mine! Thanks for the reminder!

Teresa

Ack! Bierocks are a more special treat around here than prime rib because of the labor intensive nature of the beast! I grew up with bierocks in my German-Russian family. I use one of these perogi maker things to cut & seal. It saves a bit of time although costs a bit of authentic appearance. Ahem. I like LOTS of black pepper in the filling.

/tricia

Here is a link that might be useful: Bierock maker thingy

Tricia, I like lots of black pepper too. It lends itself well to all that cabbage I guess, and the potato dough too. Your Bierock maker thingy looks intriguing although a bit on the small side. How big are yours when you use this? I spent a lot of time trying to get size that met my Goldilock's expectation, and the small cheese jar lid seemed to be ''just right''.

Tricia and Teresa, do you use potato dough, or something else? And, do you let yours proof again after you form the Bierocks?

Recently I did something like that on a vastly smaller, simpler scale.

Jim Leahy's recipe for no-knead bread calls for 3 cups of flour and 1 1/2 cups of water. I noticed that is a 2:1 ratio and decided to do away with the fraction by increasing the recipe a bit. I changed it to 4 cups of flour and 2 cups of water. I don't measure the yeast (1/4 tsp. plus) or the salt (1 1/2 tsp. or so).

Now I have an easily remembered recipe. Not only that, but I don't need two actual measuring cups to measure the ingredients. I can use a single one cup measure or any container I happen to have readily at hand which is approximately one cup in size.

Jim

Thanks Claire, I have never had a Bierock but it certainly sounds like something I would really like.

Ann

Jim, That's what I'm talkin' about! I love figuring out how to do something just a little bit easier, whatever that means.

Ann, you probably would love them and knowing what a good bread baker you are, I can see them turning out perfectly for you. (Never mind I'm still perfecting 30 years later. Why is it I still feel like I'm learning how to cook?)

I didn't even look at the size of the form on Amazon. I've got a set of those things & I use the largest...about a 6" circle. I stuff mine fuller than Mom did so they end up about 2" thick.

My Mom's standard white bread was a potato dough & I do that also about half the time. The rest of the time, I use my standard sandwich bread. I make a "mush" out of rolled oats, rolled rye flakes, cornmeal, WW flour, olive oil, & boiling water. Let that sit about a half-hour to absorb the water then dump it into a standard bread recipe. Makes a nice moist bread. Very unconventional for bierocks but tastes great & I delude myself that it's healthier. :)

I make the filling the day before I bake the bierocks. The chilled filling is easier for me to work with. Your idea of using the scoop is great! I've always used a big spoon & make a mess all over my work surface. :(

They're a lot of work but life's too short not to have bierocks!

/tricia

I call them Runza....and don't put cheese in them....
But theya re fiddley!!

I think the dough I made for the bierocks was perhaps a potato roll dough - slightly sweet and soft. It was yummy, I know that.

Tricia, my little dumpling maker I got in Philly is not nearly big enough for the size bierocks I want to make. LOL!

Teresa

I don't use cheese either, Linda. Actually, CdL's post is the first time I've heard of cheese in beirocks. I was always told they have a German-Russian heritage. In the 19th c. many GRs settled in the Dakotas, Nebraska, & the western upper mid-west (railroad land). GRs also settled in Portland, Oregon. That's where my family settled. I imagine these recipes evolved differently between the two groups. GRs also settled in Texas. I wonder if bierocks are common in Texas...with cheese or without???

/tricia

No cheese in mine, either. Never heard of putting cheese in them. I do put a spoonful of sour cream in them sometimes, not always. And lots of black pepper!

Wow, that maker thingy is not cheap, tricia! I guess because it's stainless steel. I've got a range of them (including a heart shaped one) made of plastic, the local Chinese stores sell them for about $1 each.

When I was a girl, we always grew varieties of both summer and winter squash. I have shortened the time to make many of my mom's baked squash dishes by halving and parcooking them in the microwave.

For example, I'll still stuff acorn squash halves with dried fruits, nuts, orange juice and maple syrup just like she did but the squash goes into the oven about 2/3 cooked instead of raw.

MMMMM I love Runzas, Nebraska the Home of the Runza restaurants. I have been putting off making it and need to get some done for the freezer. They are great to pop in the oven or microwave for a quick snack or meal.

Stacie

As I call myself a lazy cook, I'm always looking for a shortcut here or a multi-tasker there. If I can save washing an extra measuring spoon or mixing bowl - I'll find a way to do it! Sometimes I even make square meatballs rather than round - I pat out the meatloaf mixture into a large pan, then cut the meatball portions with a plastic knife, separate them a bit, then bake them. Once they are in the tomato sauce, who knows if they are round or not?

I'd love to know other folks' shortcuts!
Teresa

I've always had to be really efficient in the kitchen because my pain levels have never allowed me the luxury of spending half a day chopping, slicing, stirring, standing, walking back/forth, bending, etc. on a daily basis so I take advantage of the good days.

I learned a very long time ago to cook/work once & eat many times. One of the ways I've accomplished that is by making my own baking mixes. Everything from yeast breads to muffins, pancakes, waffles, cookies, brownies, cakes...I've got a homemade mix in the freezer. Because of those mixes, I only have to lift the flour bag, gather ingredients, and clean-up the mess once. It's also a huge time saver. I also keep little vac-packages of stuff like chocolate chips/chopped walnuts, raisins/more chopped walnuts, minced home dehydrated fruits, and other add-ins for cookies/quick breads in my freezer.

It seems like so much I cook starts with mirepoix. So, years ago I started preparing the stuff in huge vats, dividing into 1 cup sizes, vac-packing, & freezing. It's a huge time saver not to have to chop/dice/sautee that stuff everytime I want to make dinner. It freezes beautifully. I don't even thaw before use. I just plop it into a hot pan & it's thawed in less than a minute, or so...just like freshly sauteed, then continue with my recipe.

I pre-prep so many things. Eggs. Most of my recipes for baked goods use two eggs. I beat the eggs together in a small bowl before adding them to creamed butter/sugar, etc. Why do that every time you bake & have to wash more dishes? I use powdered eggs in my baking mixes. I would defy any of you to be able to pick out the cupcakes made with powdered eggs in a side-by-side taste test. No, I don't make an omelet from them but in baking they're great, save time, & money. I use powdered milk in my mixes also. It's cheaper, easier, & I don't have to lift a gallon of milk every time I want to make a batch of muffins...nor dirty a measuring cup.

I never make meatloaf mix for just one meatloaf. I make several at a time & freeze raw for future meals...either meatballs or another meatloaf.

We really like mashed sweet potatoes and/or butternut squash in fall & winter. I buy it in the fall from the farm stand & cook tons. Well, maybe not tons but a lot! Again, vac-pack & into the freezer it goes. I work once & eat many meals. It freezes great. Some water may separate...just stir it back in, nuke, & serve!

Probably 80% of our side dishes are prepared in large quantities to save time & effort (and money) then frozen for future use. I've just never had the physical ability to do the same task day after day when it's unnecessary.

I love my vac-packer & my freezer. I could write all night about various stuff I pre-prepare to save work.

Now for the disclaimer. I can no longer cook, and never will be able again, so DH does all the above for us. Heck, I can't even walk to the kitchen. But not to despair. I've had both legs in casts since T-Day week. Remember when I had that EMG? It didn't go so swell. Anyway, I got my right cast removed last week & just yesterday the left was removed. Wow, does it feel good to scratch my legs! :) Teaches one to appreciate small pleasures.

/tricia

Tricia, my thoughts are with you. Would you be willing to share some of your mix recipes in another thread, please? And how you prep your side dishes for the freezer? It sounds ideal, not just for home use, but for the motor home, too!

Now, about the beirocks, this is a risen dough, not a pastry dough? They sound delicious, even if they are fussy. And if they freeze well........

Tami

Tricia, I feel for you, having been there myself. That's why I also cook ''more than one'' and rely on my freezer heavily. It sounds like we've had some of the same issues, and do many of the same things; it's why I always want to work out a plan for any recipe I make, banking the results for future meals. After three leg surgeries (and one more to go), I am almost back to normal but the ingrained patterns are there to stay. I have to separate the energy for shopping, cooking and clean up, and when it works for me...opposed to feeding us when we're hungry. I'm so happy for you that you can scratch your legs again!

Tami, I make Bierocks with a twice-risen potato bread dough. The last ones I made were the best EVER, so if you go to the beginning and look at my tips, they will be very good! I got 18 meal-sized, and 20 appetizer sized Bierocks from my last effort. Since they freeze so well, it's great to know we always have dinner, and with home-made bread! I bake mine first before freezing, and reheat them on a covered glass plate on the defrost cycle for 13-15 minutes. Since the defrost cycle is much more gentle heat, it keeps the texture of the bread from getting hard/chewy, and they literally taste freshly made.

Thanks! When everyone is well again and I have time instead of running everyone to the dr, I'll give them a try. DS has something similar for dinner last night with beef and potatoes, adobo seasoning, some other stuff and the whole thing was fried. His new girlfriend made them. The name starts with a P. It could be mexican or portorican (sorry if I butchered spellings.)He really liked them.

Tami

Tami, you may be thinking of empanadas, a popular Puerto Rican dish which is dough folded over a filling and fried.

Jim

Could it also be Pierogies? My polish friend makes them and they are delicious!

Jim, this is his version of how it is spelled. Pastelillos.
Claire, my DH is Polish, so we really know pierogies! I don't fix them near what I should. I buy the frozen ones, but DH doesn't complain. I forget about making them.

Tami

Tami,

Pastelillos and empanadas are very similar, so similar I am not quite sure of how they differ. I have had pastelillos made by a Puerto Rican friend. To a Puerto Rican, they are a taste of home.

Jim

Here is a link that might be useful: Pastelillos

LOL! He is raving about her cooking, but told her she isn't allowed to make him meatloaf, cause he would be in big trouble if she made better meatloaf than I did! He and DH love meatloaf. I could make it twice a week and they would be happy, but I wouldn't be. I can happily live with out it.

Tami

Well...DUH. I remembered Cook's Country having a Runza recipe and found it, for anyone who might want to try these. I see they have their own technique for forming the buns, and realize if I'd read this, I might have figured out some things sooner!

Here is a link that might be useful: Runza recipe

Sweetened condensed milk in the dough!!!
Who'd a thunk it!!
Tomorrow!! I'm going to make some rolls like that!
Linda C

Well Linda, if you do, pleaaaaase let us know how they turn out!