Bierocks (Beef-and-Cabbage Buns with Cheese)

From Cook's Country | June/July 2012

Why this recipe works:

They were brought to the Midwest by Eastern European immigrants in the 19th century, but these meat-filled buns—also known as “runsas”—were new to us. Draining the ground meat after browning it prevents the tender, sweet dough from becoming greasy. Adding mild shredded cheese to the… read more

They were brought to the Midwest by Eastern European immigrants in the 19th century, but these meat-filled buns—also known as “runsas”—were new to us. Draining the ground meat after browning it prevents the tender, sweet dough from becoming greasy. Adding mild shredded cheese to the beef-and-cabbage mixture gives our filling a cohesive texture that prevents it from falling out of the dough, both as you assemble the Bierocks, and as you eat them.

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Makes 12 bierocks

The filling for the buns can be made (and refrigerated) up to one day in advance. For quicker assembly, portion the filling into 12 (½-cup) mounds before rolling out the dough. Eat warm or at room temperature.

Ingredients

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