Bierocks are a traditional dish of Volga Germans, a community of Germans that lived in the southern part of Russia. This is where my mother’s family immigrated from in the early 20th century.

Bierocks is a dish that I grew up with and is therefore very sentimental to my family, because of its heritage. I don’t just like these, I love them. They are simple, delicious and taste like home.

Makes 24
Bread (adapted from Breaking Breads):
2 cups lukewarm water
1 tbsp. plus 2 tsp. dry yeast
7 cups A/P flour
2 eggs
½ cup sugar
1 tbsp. Kosher Salt
¼ cup olive oil

1 lb. ground beef
1 head of cabbage (finely shredded)
1 medium onion (finely shredded)
1 tbsp. olive oil
Salt/pepper to taste

Eggwash and Topping:
1 egg
1 tbsp. water
Assorted toppings (pepitas, sesame seeds, poppyseed)

Make the Filling:
(Can be made one day ahead.)
Add oil to the pan. Brown the beef and onion with a pinch of salt and pepper. After browned, add in the cabbage and season with an additional pinch of salt/pepper. Cook until cabbage is very soft and thoroughly cooked, approximately 20 to 30 minutes. Taste to adjust seasoning. Set aside to cool completely.

Make the Dough:
Pour water into the bowl of a stand mixer fitted with bread hook. Add yeast and sugar. Let sit for 5 minutes. Add flour, eggs, sugar, salt and oil. Mix on low speed to combine. If the dough looks a little soft you can add in a few pinches of flour. Increase speed and knead for 5 minutes.

Oil another bowl and put the dough in the oiled bowl and cover with a towel. Set to rise for approximately one hour or double in size.

Preheat oven to 425 degrees Fahrenheit. Once dough has risen, portion out divide into 24 equal pieces and line sheet pan with parchment paper.

Working one at a time, roll out each piece into a thin round. Place approximately 2 tablespoons of filling in the center of the round, careful not to overfill. Gather the edges and pinch together and fold over. Place on sheet tray. Continue this cycle with the remaining rounds and set side by side. Cover with towel and allow to rise for 40 to 50 minutes.

Brush with eggwash and sprinkle with toppings. Bake for 10–15 minutes, rotate and bake an additional 5–10 minutes until deep golden brown. Eat hot, warm, or cold — any way you like!

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