Corned BEEF Bierocks

Описание: Bierocks, also known as "runza" in some regions, are a filled pastry originating in Eastern Europe, particularly among the Volga Germans in Russia. The name "bierock" is thought to be derived from the Russian word "pirogi," which refers to a variety of stuffed pastries and buns.
1. Volga Germans: The Volga Germans were ethnic Germans who settled in the Volga River region of Russia in the 18th century. They brought their culinary traditions, including various types of filled pastries.
2. Russian Influence: The concept of stuffed dough was common in Russian cuisine, influencing the Volga Germans' creation of bierocks. These pastries typically contained a filling of meat, cabbage, and onions, similar to other Eastern European pastries like piroshki.
3. Migration to America: In the late 19th and early 20th centuries, many Volga Germans emigrated to the United States, particularly the Great Plains states like Kansas and Nebraska. They brought their culinary traditions with them, including bierocks.
1. American Adaptation: Once in the United States, the Volga Germans adapted their recipes to the ingredients available in their new home. The bierock became a staple in many German-American communities, especially in Kansas and Nebraska.
2. Versatile Filling: While the traditional ground beef, cabbage, and onions filling remains popular, variations have emerged over time. Some versions include different types of meat, additional vegetables, or cheese.
3. Cultural Impact: Bierocks have become a beloved comfort food in regions with significant German-American populations. They are often served at festivals, fairs, and family gatherings, symbolizing the rich cultural heritage of the Volga Germans.
Today, bierocks are a popular dish, enjoyed for their hearty and flavorful filling encased in a soft, slightly sweet dough. They are a testament to the culinary ingenuity of the Volga Germans and a cherished part of the food culture in areas where these immigrants settled. Whether enjoyed as a quick snack, a main dish, or a nostalgic treat, bierocks remain a delicious reminder of blending cultures and traditions.

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients
Dough:
1 cup warm water (110°F)
1 package (2 1/4 tsp) active dry yeast
1/2 cup sugar
1/2 cup milk, warmed
1/2 cup unsalted butter, melted
1 large eggs, beaten
1 1/2 tsp salt
5 cups all-purpose flour (plus more for kneading)

Filling:
360 g tin corned beef
1 large onion, finely chopped
1 small head cabbage, finely shredded
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp caraway seeds (optional)
1/2 tsp paprika
2 tbsp vegetable oil/butter

Preheat your oven to 190°C (380°F)
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Cook 20 - 25 mins.

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