Friday, March 5, 2010

Making Bierocks

On Sunday, we made bierocks.  It definitely is time to teach the younger generation. Here is the recipe that I use:

3 cups water
1 Tbsp yeast
1 tsp salt
1 tsp sugar
1/4 cup potato buds (Aunt Liz's secret ingredient)
7 cups flour
let rise twice

2# ground beef
1 large onion
2  large heads cabbage
Brown and add shredded cabbage a little at a time.  It will cook down, then add more.

COOL to lukewarm (cabbage should not be cold or hot)
Roll out dough.  Cut into 5 inch squares.  Place cabbage in center and bring corners together.
Pinch seams tightly
Place in oiled pan.
Let rise 15-30 minutes
BAKE 375 for 30 minutes

NOTE:  We call these Bierocks and also Runzas.  The Russians call them Perogs

I wanted to add a note about the soup.

Jeet en bat Wota bie de Supp bie, wie kjriee Jast.
Add a little water to the soup, we're getting company.

Have a good day!