Bierox (German stuffed pastries)

Votes: 4

How to Make Bierox (German Filled Pastries)

Time: 2 hours 50 minutes
Complexity: easily
Quantity: 8 pies

Bieroks pirozhki are very popular among German immigrants living in the United States. They are baked from yeast dough with a filling of fried minced meat and cabbage. However, unlike Russian pirozhki, bieroks are usually round. A generous amount of minced meat and cabbage is placed on the rolled-out dough and tightly rolled so that the filling doesn't spill out when biting into the pie. Bieroks are very easy to prepare and can serve as a full meal of meat, vegetables, and bread, perfect for on-the-go use.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 cup of milk
2 tbsp (30 g) salted butter
1/4 cup white sugar
2 and 1/4 teaspoons active dry yeast (1 packet)
4 cups premium flour
1 egg, beaten
3/4 tsp salt
1 tbsp milk for greasing

Filling

220 g ground beef (10-15% fat)
Half an onion, diced
3 cups shredded cabbage (about a quarter of a medium head)
1/4 teaspoon salt
1/4 tsp ground black pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, ground beef, white cabbage, black pepper, milk

Cooking the dish according to the recipe:

In a large bowl, combine the milk and butter. Microwave in 30-second intervals until the butter is melted. Add the sugar and whisk until dissolved. Whisk until the mixture cools to 100°F (38°C) (a temperature above 110°F (43°C) can kill the yeast).
Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes, until it softens and begins to foam. Whisk the mixture and add 2 cups of flour. Add the egg and salt. Whisk until combined.

Add the remaining flour, 1/4 cup at a time, until the dough comes together. Turn it out onto the counter and knead for 10-15 minutes, until soft and smooth, adding more flour as needed. The finished dough should be slightly sticky, but not sticky to your hands or the countertop.
Form the dough into a ball and place it in an oiled bowl, turning it to coat it with oil. Cover the dough with plastic wrap or a damp towel and let it rise in a warm, draft-free place until it doubles in size, about 1 hour.
Prepare the fillingIn a large nonstick skillet over medium heat, sear the meat until almost cooked through, 5-7 minutes. Pour off as much fat as possible without causing the meat to fall out. Return the skillet to the stovetop and add the onion. Cook for 2-3 minutes, until softened. Add the cabbage and cook for 7-10 minutes, until tender.

Remove the filling from the stove, season with salt and pepper.
Press the risen dough down and place it on a work surface.

Divide the dough into 8 balls (approximately 100 g each). Roll each ball into a circle 10–12 cm in diameter. If the dough springs back, roll it out as much as possible, cover, and let it rest for 3–5 minutes, then try rolling it out again.
Place 2 tablespoons of filling in the center of each circle, leaving the edges clear. Then gather the edges and pinch them to seal the dough completely. Repeat with the remaining dough and filling.
Place the formed buns on a greased baking sheet, cover and leave to rise for 30-45 minutes until they increase in size by about 1.5 times.
Preheat oven to 190°C 10 minutes before baking.

Last but not least, lightly brush the buns with milk and bake for 20-25 minutes until golden brown and sounds hollow when tapped.

Transfer the buns from the oven to a wire rack.

Note

These buns can be frozen after baking. To serve, remove them from the freezer in the morning; they will thaw by lunchtime. To warm them through, microwave them for 1-2 minutes at 30-second intervals..