Bierocks Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Warm water: Activates the yeast and helps form the dough.

Sugar: Feeds the yeast and adds a touch of sweetness to the dough.

Vegetable oil: Adds moisture and richness to the dough.

Salt: Enhances the flavor of both the dough and the filling.

Ground beef: The main protein in the filling, providing a savory and hearty flavor.

Chopped onion: Adds sweetness and depth to the filling.

Shredded cabbage: Adds texture and a slight sweetness to the filling.

Pepper: Adds a bit of heat and enhances the overall flavor of the filling.

When kneading the dough, make sure to work it until it becomes smooth and elastic. This usually takes about 8-10 minutes by hand. If the dough is too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as this can make the dough tough. Proper kneading helps develop the gluten structure, which is essential for a good rise and a tender texture in your bierocks.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and doesn't need to be activated in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• sugar - Substitute with honey: Honey adds a natural sweetness and can help keep the dough moist.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and healthier fats.

• salt - Substitute with sea salt: Sea salt can offer a different mineral content and a slightly different flavor profile.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option with less fat.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• shredded cabbage - Substitute with kale: Kale provides a different texture and additional nutrients like vitamin K and calcium.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and a bit of umami.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• Allow the bierocks to cool completely at room temperature before storing or freezing. This prevents condensation, which can make the dough soggy.

• For short-term storage, place the bierocks in an airtight container or wrap them individually in plastic wrap. Store them in the refrigerator for up to 3 days.

• For longer storage, wrap each bierock tightly in plastic wrap, then place them in a resealable freezer bag. Label the bag with the date to keep track of freshness. They can be frozen for up to 3 months.

• To reheat refrigerated bierocks, preheat your oven to 350°F (175°C). Place the bierocks on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For reheating frozen bierocks, preheat your oven to 350°F (175°C). Remove the plastic wrap and place the bierocks on a baking sheet. Bake for 20-25 minutes, or until heated through and the dough is crisp.

• Alternatively, you can microwave refrigerated bierocks by placing them on a microwave-safe plate and covering them with a damp paper towel. Heat on medium power for 1-2 minutes, checking for desired warmth.

• For microwaving frozen bierocks, first defrost them in the refrigerator overnight. Then follow the microwave reheating instructions for refrigerated bierocks.

• If you prefer a crispier texture, you can reheat the bierocks in an air fryer. Set the air fryer to 350°F (175°C) and heat for 5-7 minutes, or until warmed through and crispy.

• To maintain the best quality, avoid refreezing previously frozen bierocks.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the bierocks on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes or until heated through.

• Microwave Method:

  1. Place the bierocks on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Place the bierocks in the skillet and cover with a lid.
  4. Heat for 3-4 minutes on each side, or until warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the bierocks in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over boiling water.
  2. Place the bierocks in the steamer basket.
  3. Cover and steam for 5-7 minutes or until heated through.

• Large mixing bowl: To combine the warm water, sugar, and yeast, and later to mix in the oil, salt, and flour.

• Measuring cups: To measure out the flour, water, sugar, and vegetable oil accurately.

• Measuring spoons: To measure the salt, pepper, and yeast.

• Wooden spoon: To stir the yeast mixture and later to mix in the flour.

• Skillet: To cook the ground beef, onion, and cabbage filling.

• Spatula: To stir and break up the ground beef while cooking.

• Knife: To chop the onion and shred the cabbage.

• Cutting board: To provide a surface for chopping the onion and shredding the cabbage.

• Rolling pin: To roll out the dough into circles.

• Baking sheet: To place the bierocks on for baking.

• Parchment paper: To line the baking sheet and prevent sticking.

• Oven: To bake the bierocks at 375°F (190°C).

• Kitchen towel: To cover the dough while it rises.

• Timer: To keep track of the rising and baking times.

Prepare the filling: Cook the ground beef and onion mixture while the dough is rising to save time.

Pre-shredded cabbage: Use pre-shredded cabbage to cut down on prep time.

Use a mixer: Use a stand mixer with a dough hook to knead the dough more quickly and efficiently.

Batch rolling: Roll out all the dough circles at once before adding the filling.

Freezing option: Prepare and freeze bierocks ahead of time, then bake when needed.