Ingredients: |
Ingredients: Dough:
1 c scalded milk
1 egg
1 c water
¼ c shortening
1 pkg yeast
¼ c sugar
¼ c warm water
1 t salt
1 c flour, approximately
Filling
½ lb hamburger, may also use ¼ lb pork sausage
1 large onion, chopped
1 medium head cabbage, chopped
Some sauerkraut, drained & chopped
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Directions: |
Directions:Put yeast into ¼ c warm water. Use a mixer to mix the wet ingredients, then separately cream the shortening with the sugar and salt. Add 1 c water to the milk and egg mixture.
When yeast is dissolved, add water to the shortening, sugar and salt mixture. Add enough flour to make a dough that will not stick to your fingers. Let rise one hour or until it doubles in size. Knead and let rise again.
On cutting board, spread with some flour. Spread out dough. Press or roll out very thin, about ¼ inch. Cut into about 5-inch squares. Then put filling on each square. Bring up sides around filling and seal. Place on greased baking sheet seam side down. Let rise 25 to 30 minutes. Bake at 350 degrees for about 20 minutes or until nicely browned. Served with browned butter crumbs, optional.
Make Kraut Bierok Filling. In fry pan, fry hamburger and pork sausage (if using pork) breaking up meat into small pieces. When browned, remove to a bowl. Fry cabbage and onion in a little grease until quite limp. Also add the drained, chopped sauerkraut, if using. (I make this from a recipe called “Kraut Runzas”. It is good with the sauerkraut and pork added.) This recipe is in Lydia Eckhardt Hopp's handwriting.
Lydia Eckhardt Hopp
Yvonne Hopp Hille |
This recipe for KRAUT BIEROK (RUNZA) #1 is from