Bierocks
Dough:
2 cups warm water
2 pkgs. dry yeast
1/4 cup sugar
1 1/2 teaspoons salt
1 egg
1/4 cup margarine or butter, softened
6 cups flour
Meat Filling:
1 1/2 lbs ground beef or chopped chicken
1/2 cup onion
3 cups cabbage, finely cut
1 1/2 teaspoons salt
1/2 teaspoon pepper
Dash of Tabasco sauce
Dough: Dissolve yeast in warm water. Mix together sugar, salt, egg and margarine. Add to yeast mixture. Add 4 cups (or so) flour to make a sponge; beat thoroughly by hand or with electric mixer. Stir in additional flour until dough can be kneaded; turn onto a floured board and knead until smooth and elastic. Chill dough several hours.
Meat Filling: Cook meat and onion in a skillet. Add cabbage, salt, pepper and Tabasco. Cover meat mixture and cook over low heat, stirring occasionally about 15 minutes until cabbage is tender. The final mixture should be moist, but not watery. Allow to cool enough so it can be handled.
Divide dough into half several times to produce 16 balls. To prepare, roll a ball out to a 6-inch circle. Place 2 tablespoons (#30 disher works well) of meat mixture on each circle. Fold dough pocket and pinch together to seal well. Place pinched side down on lightly greased cookie sheet. Let rise 15 minutes.
Bake at 350 degrees F. for 20-30 minutes, until lightly browned. Makes 16 bierocks or roughly 8 servings.
rtf format