Savory Runzas Recipes

RUNZAS (BIEROCKS)

Steps:

• Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry.
• Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.

RUNZAS

Steps:

• Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
• Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
• Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until golden brown, about 20 minutes.

SAVORY RUNZAS

Steps:

• Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
• Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
• Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
• Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
• At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
• Bake in the preheated oven until dough is done and golden brown, about 20 minutes.

VEGAN RUNZAS

Steps:

• Dough:.
• Mix oats, hot water, molasses and together, allow to sit and cool a bit (if hot to your wrist, it's too hot). Somewhere between baby bath water and lukewarm is good. Add flour, salt, and yeast. Mix together, place in oiled bowl, flip to coat in oil, cover with lid or plastic wrap. Let sit 1 hour, or until doubled in bulk. Separate into balls. Somewhere between a golf and tennis ball, depending on how big you want the runzas to be, I guess. Let those rest at least 15 minutes.
• Preheat oven to 350*. Lightly flour a work surface, and roll a bit of dough out to as thin a circle as you can manage without tearing it. It's ready for filling!
• While the water-oat mix is cooling, get started with your filling. First, get the cabbage shredding out of the way. Then dice your onions, sing "I'm NOT crying!" Flight of the Conchords style as you go wink ~ This will probably take you as long as the water to cool, if you are doing the shredding by hand. When the bread dough is rising and has about 30 minutes left to rise, start with making the filling.
• Saute the onions until translucent (10-12m), and crumble in the "beef". I had to use a bread dough scraper to chop it up small enough to really work with, so it didn't stick to the pan. If sticking does occur, add a little more oil. When those are mixed together and heated through, add your cabbage. (I promise it cooks down!).
• Stir those around a bit and let flavors meld. When the cabbage is getting lighter in color and is softening, add your seasonings. Let this simmer on a low temp as you work with the bread dough, and let the dough balls rest. Roll out dough ball when it has rested, and fill with 1/3c to 2/3c (1/3 is about right for an 8 or 9" circle, so more if you made yours bigger) Add additional Worcestershire and soy sauce as needed, filling should be moist but not WET.
• To fold the dough around the filling and make it look nice, I flipped one long corner over, flipped the short ones down. Wet the last dough flap with water, flip up and press it inches Wetting it will help it stick and not open up. It should look something like a burrito now. Dust with flour on all sides so it won't stick to your pan and break open. Place, seam side down, on a greased pan and start over. Continue until you run out of dough or you run out of filling.