German Bierachs Appetizer Recipes

21 POPULAR GERMAN APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a German starter in 30 minutes or less!

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

BIEROCKS - OLD FASHIONED VOLGA GERMAN HAMBURGERS RECIPE - (4.2/5)

Steps:

• Dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in milk, sugar, margarine, eggs, salt, baking powder, and 1/2 of the flour. Beat until smooth; add shortening and remaining flour until dough pulls together. Place in oiled bowl. Cover and let rise for 1 hour. Filling: In a large skillet, brown hamburger and sausage together. Drain, saving drippings in the skillet, and set aside. Add the 2 tablespoons olive oil. Saute onion, garlic, salt, lemon pepper, and mustard for 1 to 2 minutes. Add the cup of water, cabbage, and meat mixture. Simmer 30 minutes. Drain any excess fluid. Cool until lukewarm-about the same time it takes the dough to rise. Preheat oven to 350 degrees. Coat a cookie sheet with non-stick spray. Punch down dough and divide (20 pieces for appetizers; 10 pieces for entrees). Roll each piece of dough into a 1/8-1/4-inch thick square on a lightly floured surface and add filling (2 to 3 tablespoons for appetizers; 4 to 5 tablespoons for entrees). Fold corners to the center and pinch to seal edges. Place on prepared cookie sheet with pinched edges down. Let rise for 1 hour. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water). Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Brush with butter (if not already done) and serve warm.

EASY GERMAN BIEROCKS (RUNZA)

Steps:

• Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
• Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
• Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
• Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

GERMAN BIEROCKS

Steps:

• Brown the ground beef in a pan with the onion and garlic and season with salt and pepper. Add the cabbage to the ground beef mixture.
• Cover and simmer for about 15 minutes until the cabbage is limp.
• Add grated cheese to your liking and set aside to cool until just warm. Taste and season again if necessary.
• Pre-heat the oven to 170 degrees C or 350 degrees F.
• Separate the dough into 2 pieces and roll out each into a 12-inch circle.
• Cut each circle into 6 wedges. Using a spoon, put a small amount of the ground beef mixture filling into the centre. Bring the three points of each wedge up to the centre and pinch to seal.
• Place Bierocks on a lightly greased baking sheet. If you like, mix egg white and water and brush the tops of the bierocks with mixture.
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot.

NANA'S BIEROX "GERMAN HAMBURGERS" (BIEROCKS)

Steps:

• Brown ground beef and onion in skillet.
• DO NOT DRAIN!
• Add shredded cabbage, salt and pepper to meat and onions and cover. Stirring occasionally.
• While cabbage, meat mixture is cooking, follow the recipe steps 1 - 4 on the Hot Roll mix. Don't form into shapes.
• When dough is ready, pull off small balls of dough and roll out.
• Place meat mixture into middle of the dough.
• Fold the dough around the meat mixture.
• Place on baking sheet and cook at 375 for 15 - 20 minutes, until golden brown.

GERMAN BIERACHS APPETIZER RECIPE

Steps:

• About 3-4 hours before you want to eat, take the rolls out of the freezer and place on a cookie sheet that has been lightly sprayed with non stick cooking spray. Place the rolls flat side down. Important: Take a sheet of plastic wrap and spray with non stick spray. Put the sprayed side over the rolls and cover completely so air does dry out the bread roll dough as it thaws. (Your rolls will be ruined if you don't do this.) Let sit at room temperature for about 3 hours or until rolls are soft. When your rolls are almost thawed, brown hamburger in a skillet, adding sauerkraut and cheese in about equal proportions. Salt and pepper generously. Let this cool - it can be made ahead and refrigerated or even frozen for another time if you have more than you need. Note: The filling needs to be dry - so you might need to strain this in a collander. If you have a lot of liquid in it (from the saukerkraut juice or hamburger), the water will make the dough goopy when you go to fill your rolls. When rolls are thawed and soft, take a roll and flatten it with your fingers, stretching it out in your hands almost to the size of the palm of your hand. Don't get too fussy about this - just stretch it in your hand. Place a heaping tablespoon of filling in the roll (as much as you can while still having some dough to pull together and make a pouch), pinching and pulling the sides of the dough around the filling to create a little "bag." Place the stuffed roll seam side down on the cookie sheet. When all rolls are filled, bake them at the heat setting and time suggested on the dinner roll package. Usually, this is about 350°F for 15 to 20 minutes. These are great with chili or for football game snacks.