Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 1/4 cups (390 g) all-purpose flour, plus extra for kneading
- 2 1/4 tsp (1 packet, 7 g) instant or active dry yeast
- 3/4 cup (180 ml) warm milk (about 110°F / 43°C)
- 1/4 cup (60 ml) warm water
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (55 g) unsalted butter, melted and slightly cooled
- 1 large egg (for dough) + 1 large egg (for egg wash)
- 1 1/2 tsp fine salt (divided between dough and filling)
- 1 lb (450 g) ground beef (80–90% lean)
- 4 cups (about 12 oz / 340 g) finely shredded green cabbage
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1–1 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil or butter for sautéing
Do This
- 1) Mix warm milk, water, sugar, yeast, melted butter, egg, salt, and flour into a soft dough; knead 6–8 minutes until smooth. Let rise 1 hour until doubled.
- 2) Brown ground beef in a large skillet; drain excess fat. Add onion and garlic; cook until translucent.
- 3) Stir in shredded cabbage, salt, and plenty of black pepper; cook until cabbage is tender and most moisture is gone. Cool filling completely.
- 4) Punch down dough; divide into 12 equal balls. Rest 5–10 minutes.
- 5) Roll each ball into a 5–6 inch round. Place 1/3–1/2 cup filling in the center; pull dough up and pinch firmly to seal.
- 6) Arrange seam-side down on parchment-lined baking sheets. Cover and let rise 25–30 minutes until puffy. Brush with beaten egg.
- 7) Bake at 375°F (190°C) for 18–22 minutes until deep golden brown. Cool slightly and serve warm.
Why You’ll Love This Recipe
- Soft, pillowy homemade dough wrapped around a hearty beef, cabbage, and onion filling for the perfect hand-held meal.
- Simple, affordable ingredients that stretch a pound of ground beef into 12 generous portions.
- Fantastic for meal prep: bierocks reheat beautifully and freeze well for easy lunches or busy nights.
- Comforting Old World flavor with just enough black pepper and savory cabbage to keep every bite interesting.
Grocery List
- Produce: 1 medium yellow onion, 1 small head green cabbage, 2 cloves garlic
- Dairy: Whole or 2% milk, unsalted butter, 2 large eggs
- Pantry: All-purpose flour, granulated sugar, instant or active dry yeast, fine salt, black pepper, neutral oil (or extra butter), 1 lb ground beef
Full Ingredients
For the Soft Yeast Dough
- 3/4 cup (180 ml) whole or 2% milk, warmed to about 110°F (43°C)
- 1/4 cup (60 ml) warm water (about 110°F / 43°C)
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (1 packet, 7 g) instant or active dry yeast
- 1 large egg, at room temperature
- 1/4 cup (55 g) unsalted butter, melted and slightly cooled
- 1 1/4 tsp fine salt
- 3 1/4 cups (390 g) all-purpose flour, plus more as needed for kneading and dusting
For the Beef and Cabbage Filling
- 1 lb (450 g) ground beef (80–90% lean)
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 4 cups (about 12 oz / 340 g) finely shredded green cabbage
- 1/4 tsp fine salt (or to taste; plus more if needed)
- 1–1 1/2 tsp freshly ground black pepper (to taste)
- 2 tbsp neutral oil (such as canola, sunflower, or light olive oil) or butter, for sautéing
For Assembly and Baking
- 1 large egg, beaten with 1 tbsp water (for egg wash)
- Extra flour, for dusting the work surface
- Optional: flaky sea salt or coarse salt, for sprinkling on top
Step-by-Step Instructions
Step 1: Make the Soft Yeast Dough
In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk, warm water, sugar, and yeast. Stir gently and let sit for 5 minutes if using active dry yeast, until slightly foamy. If using instant yeast, you can proceed without waiting, though a brief rest is still helpful.
Whisk in the egg, melted butter, and salt until well combined. Add 3 cups (360 g) of the flour and stir with a sturdy spoon or dough hook until a shaggy dough forms. Add the remaining 1/4 cup (30 g) flour if the dough is very sticky.
Turn the dough out onto a lightly floured surface and knead by hand for 6–8 minutes (or knead with a stand mixer on medium-low for 5–6 minutes), adding tiny sprinkles of flour only as needed. The dough should become smooth, elastic, and just slightly tacky but not gluey.
Step 2: Let the Dough Rise
Shape the kneaded dough into a smooth ball and place it in a lightly oiled bowl, turning once to coat all sides. Cover the bowl tightly with plastic wrap or a clean damp kitchen towel.
Let the dough rise in a warm, draft-free spot for about 1 hour, or until doubled in size. A gently warmed (but turned-off) oven or a microwave with a cup of hot water inside can create a cozy rising environment.
Step 3: Cook the Beef, Cabbage, and Onion Filling
While the dough rises, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until well browned and no longer pink, about 5–7 minutes. If there is more than 1–2 tablespoons of fat in the pan, spoon off the excess.
Add the diced onion and minced garlic to the beef. Cook over medium heat, stirring frequently, until the onion is soft and translucent, about 4–5 minutes.
Add the shredded cabbage, salt, and black pepper. Drizzle in the oil (or add butter) if the pan seems dry. Continue to cook, stirring often, until the cabbage is tender and wilted and most of the moisture has cooked off, about 8–10 minutes. You want a fairly dry filling so it does not make the dough soggy.
Taste and adjust seasoning with more salt and pepper if needed. Remove the pan from heat and spread the filling out slightly so it cools faster. Let the filling cool to room temperature before assembling the bierocks.
Step 4: Punch Down and Portion the Dough
Once the dough has doubled, gently punch it down to release excess gas. Turn it out onto a lightly floured surface and knead once or twice to reshape into a smooth ball.
Using a bench scraper or sharp knife, divide the dough into 12 equal pieces. For the most even baking, you can weigh each piece; they should be about 55–60 g each.
Shape each piece into a tight ball by tucking the edges underneath and rolling gently against the work surface. Cover the dough balls loosely with a clean kitchen towel and let them rest for 5–10 minutes; this short rest makes the dough easier to roll out.
Step 5: Fill and Shape the Bierocks
Working with one dough ball at a time, keep the others covered so they do not dry out. On a lightly floured surface, roll each ball into a circle about 5–6 inches (12–15 cm) in diameter and about 1/8–1/4 inch (3–6 mm) thick.
Place about 1/3–1/2 cup of the cooled beef and cabbage filling in the center of each circle, leaving a wide border of dough around it. Gather the edges of the dough up around the filling, pleating and pinching as you go, to fully enclose the filling. Pinch the seams firmly together at the top to seal well; this helps prevent leaks during baking.
Turn each filled bierock seam-side down and gently cup it with your hands to round it out and smooth the surface. Place the shaped bierocks on parchment-lined baking sheets, spacing them a couple of inches apart.
Step 6: Second Rise and Egg Wash
Cover the filled bierocks loosely with lightly greased plastic wrap or a clean kitchen towel. Let them rise in a warm spot for 25–30 minutes, or until puffy. They will not double, but they should look noticeably lighter and plumper.
While they rise, preheat your oven to 375°F (190°C) with racks in the upper and lower thirds if using two baking sheets.
Just before baking, beat the remaining egg with 1 tablespoon of water to make an egg wash. Brush the tops and sides of each bierock lightly and evenly with the egg wash. If you like, sprinkle a tiny pinch of flaky sea salt or coarse salt over the tops for extra flavor and texture.
Step 7: Bake, Cool Slightly, and Serve Warm
Bake the bierocks at 375°F (190°C) for 18–22 minutes, rotating the baking sheets halfway through for even browning. They are done when the tops are a deep golden brown and the bottoms are lightly browned.
Remove the baking sheets from the oven and let the bierocks cool for at least 10 minutes before serving. This helps the filling set slightly and makes them easier to handle.
Serve warm, either plain or with mustard on the side. These are perfect as a hand-held meal, packed in lunches, or enjoyed with a simple green salad or bowl of soup.
Pro Tips
- Cool the filling completely: A hot filling will warm and soften the dough, making it harder to seal and more likely to leak. Spread the filling in a shallow dish to speed cooling.
- Do not over-flour the dough: Add just enough flour while kneading to keep the dough from sticking. A slightly tacky dough bakes up much softer and more tender.
- Seal firmly: Pinch the seams very well and check for gaps. Any opening can allow filling or juices to escape during baking.
- Make them uniform: Using a scale to portion dough and filling keeps the bierocks the same size, so they bake evenly and look professional.
- Serve at the right temperature: Bierocks are at their best warm, not piping hot, so the flavors of the beef, onion, and cabbage really come through.
Variations
- Cheesy bierocks: Sprinkle 1–2 tablespoons of shredded cheddar or Swiss cheese over the filling before sealing the dough for a richer, gooier center.
- Turkey or pork version: Swap the ground beef for ground turkey or ground pork. If using lean turkey, add 1 tablespoon of oil or an extra tablespoon of butter to keep the filling moist.
- Spiced version: Add 1 teaspoon of caraway seeds and 1/2 teaspoon of smoked paprika to the filling for a more robust, German-inspired flavor profile.
Storage & Make-Ahead
Allow leftover bierocks to cool completely, then store them in an airtight container or wrapped tightly in foil. They will keep in the refrigerator for up to 4 days. To reheat, warm in a 325°F (165°C) oven for 10–15 minutes until heated through, or microwave individually for 45–60 seconds (the oven method preserves the best texture). For longer storage, freeze baked and cooled bierocks on a baking sheet until firm, then transfer to a freezer bag or container for up to 2 months. Reheat from frozen in a 325°F (165°C) oven for 20–25 minutes, loosely covered with foil if they brown too quickly. You can also make the filling and dough a day ahead; refrigerate separately and bring the dough to room temperature before shaping.
Nutrition (per serving)
Approximate values per bierock (1 of 12): about 380–420 calories, 18–22 g fat, 13–16 g protein, 40–45 g carbohydrates, 2–3 g fiber, and 650–750 mg sodium (will vary based on exact ingredients, salt, and any added cheese or variations).
