Dutch Oven Bierocks

cowgirl · May 16, 2013

I know I make these often, they're one of my favorites.

the dough..
1 1/4 cups of warm water
1 pkg of yeast
2 TBs oil
2 tsp sugar
1 tsp salt
3 1/2 cups of flour (more if needed)
I dissolve the yeast in water, add the sugar, oil and then the salt.. stir in 2 cups of flour and add enough of the remaining flour to make the dough come together. Knead 5 minutes, cover and rest for 1 hour.

I brown burger and onions then add cabbage, salt and LOTs of black pepper. I like mine meatier than cabbagier. :grin:

I brush the tops with butter...

These are handy to bag and freeze for quick meals.

Thanks for looking!

.

Mark Warren · May 16, 2013

Homemade Hot Pockets :-D

Titch · May 16, 2013

Look great, are they on the dry side internally?
Another for the bucket list

cowgirl · May 16, 2013

AussieTitch said:
Look great, are they on the dry side internally?
Another for the bucket list

Thanks Titch! They stay pretty moist. I drain any oil from the filling before using but they aren't dry at all. Hope you have great luck with them. :thumb:

Evilsports · May 16, 2013

Those look great!

My gramma, mom, and I make a similar dish, but we use sauerkraut instead of cabbage and a pile of black pepper.

Yours look larger, meatier, and delicouser.

cowgirl · May 16, 2013

Evilsports said:
Those look great!

My gramma, mom, and I make a similar dish, but we use sauerkraut instead of cabbage and a pile of black pepper.

Yours look larger, meatier, and delicouser.

Thanks Evilsports! Yours sound great! I love kraut, will give it a try next time. :grin:

code3rrt · May 16, 2013

Those look real tasty Jeanie.

KC

DerHusker · May 16, 2013

They make something very similar in Nebraska called a Runza although it's usually baked in a rectangular shape. There is even a chain of fast food restaurants called Runza and they serve them at Husker games. Good stuff. I’ll have to try your recipe.

Callahan-que · May 16, 2013

Wow, they look like they cam out perfect!

Phubar · May 16, 2013

Well that got me hungry in the morning!

buccaneer · May 16, 2013

Hey, they are cute!
Jeanie made up a word too!
:clap:

HankB · May 16, 2013

Those look great! Very good use of the Dutch oven. :hungry:

I wonder how they would come out with whole wheat flour.

Shooter1 · May 16, 2013

They look great and are one of my favorites also. The first time I saw you post these I had to try them, used your recipe and made some. They came out great but weren't as pretty lookin as yours Jeanie.

michael

bluetang · May 16, 2013

Hot diggity dang, those look GOOD!

CharredApron · May 16, 2013

Great looking, and I am sure, tasting too! Superb
Gonna have to try em'

K-JUN · May 16, 2013

Hey Jeanie I don't have a cast iron dutch oven :-(
Do you see any reason they wouldn't work with this in the oven? If so any guess on oven temp? Does it matter if I use rapid rising or regular yeast? Thanks for posting your recipe.

fantomlord · May 16, 2013

Shooter1 said:
They look great and are one of my favorites also. The first time I saw you post these I had to try them, used your recipe and made some. They came out great but weren't as pretty lookin as yours Jeanie.

michael

I have that same experience every time I make something from one of Jeanie's posts :tsk:

seattlepitboss · May 16, 2013

Hmm .. bierocks .. piroghi .. pierogi .. piroshky .. seems like it's all the same kind of word, all the same kind of thing, an East European meat pastry. There used to be a cafe near Seattle's Pike Place Market called Kaleenka which served piroshky that was off the hook. Loved that place.

Cowgirl, you are awesome!

seattlepitboss

cowgirl · May 16, 2013

Thanks for the kind comments everybody! You are some amazing friends.

:grin:

HankB said:
Those look great! Very good use of the Dutch oven. :hungry:

I wonder how they would come out with whole wheat flour.

I've not tried whole wheat but bet they would be tasty! Let me know if you give it a try please. :grin:

Shooter1 said:
They look great and are one of my favorites also. The first time I saw you post these I had to try them, used your recipe and made some. They came out great but weren't as pretty lookin as yours Jeanie.

michael

Michael thanks! Glad they tasted good for you and I bet they were "prettier" than mine! :mrgreen:

K-JUN said:
Hey Jeanie I don't have a cast iron dutch oven :-(
Do you see any reason they wouldn't work with this in the oven? If so any guess on oven temp? Does it matter if I use rapid rising or regular yeast? Thanks for posting your recipe.

Thanks Brady!
I use either kind of yeast but most of the time I have quick rising on hand so I use it.

I make them on a baking sheet in the oven at 375 F. They take about 30 minutes. I've also tried them on the drum and Memphis Pro pellet cooker, they came out tasty. Not as brown as the oven gets them but they were good.
Here's a link to pics of them.. http://cowgirlscountry.blogspot.com/2010/08/smoked-bierocks-pro-vs-drum.html

Thanks again everyone!!

cowgirl · May 16, 2013

fantomlord said:
I have that same experience every time I make something from one of Jeanie's posts :tsk:

Matt your cooks blow mine out of the water! :mrgreen:

seattlepitboss said:
Hmm .. bierocks .. piroghi .. pierogi .. piroshky .. seems like it's all the same kind of word, all the same kind of thing, an East European meat pastry. There used to be a cafe near Seattle's Pike Place Market called Kaleenka which served piroshky that was off the hook. Loved that place.

Cowgirl, you are awesome!

seattlepitboss

Thanks Pitboss!! I love pierogi too. :mrgreen:

Dutch Oven Bierocks

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