DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondid...
Ever since seeing Jeanie make this I've wanted to give them a try. Boy am I glad I did.
Bierocks are meat-filled pastries originating in Eastern Europe. German and Russian immigrants ended up bringing them to the Americas and they are enjoyed all over, especially in areas with large Eastern European populations.
Here is her recipe for the dough that I used.
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)
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.
Here is the recipe I used for filling which is mostly hers but slightly different.
1 large Vidalia onion. (Slivered)
2 lbs of hamburger
1/2 large head of cabbage (finely chopped)
1 tsp. of salt
2 tbsp. for fresh ground black pepper.
2 cloves of miced garlic.
Sweat the onions
Then add the meat
and cook until its browned.
Now add the cabbage and cook until it wilts.
I now set this aside and prepped my kamado for the cook as the D.O. table.
I cooked these in this Camp Chef Dutch Oven.
Rubbed it down with some butter flavored Crisco.
Lite up some briquettes in a chimney on my side burner.
Here is the dough after proofing for 75 minutes. (Wow!)
Prepared my work area.
Rolled out the dough into a 14” long loaf shape and cut it into 7 roughly equal pieces.
I rolled each piece into a ball
And roll each into an approximate 7” to 8” round disk.
Add 2 giant spoonful’s of filling,
fold over all the sides,
pinch closed
and place into the D.O.
I place 10 briquettes on the bottom
and then the D.O. and 20 briquettes on top. (Note: I had to add more briquettes. Next time I’ll light my briquettes later so they will be fresher so as to last longer)
I closed the lid with the vents wide open.
Due to having to add more briquettes they took longer than I expected. Here they are after 50 minutes.
Here is one straight out of the D.O.
And here is one plated with some potato salad and a Modern Times Hoppy Wheat bear.
And here is the money shot.
These are delicious. With College Football kicking off this week I froze a couple. These will go great with the game on Saturday. :thumb:
Bierocks are meat-filled pastries originating in Eastern Europe. German and Russian immigrants ended up bringing them to the Americas and they are enjoyed all over, especially in areas with large Eastern European populations.
Here is her recipe for the dough that I used.
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)
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.
Here is the recipe I used for filling which is mostly hers but slightly different.
1 large Vidalia onion. (Slivered)
2 lbs of hamburger
1/2 large head of cabbage (finely chopped)
1 tsp. of salt
2 tbsp. for fresh ground black pepper.
2 cloves of miced garlic.
Sweat the onions
Then add the meat
and cook until its browned.
Now add the cabbage and cook until it wilts.
I now set this aside and prepped my kamado for the cook as the D.O. table.
I cooked these in this Camp Chef Dutch Oven.
Rubbed it down with some butter flavored Crisco.
Lite up some briquettes in a chimney on my side burner.
Here is the dough after proofing for 75 minutes. (Wow!)
Prepared my work area.
Rolled out the dough into a 14” long loaf shape and cut it into 7 roughly equal pieces.
I rolled each piece into a ball
And roll each into an approximate 7” to 8” round disk.
Add 2 giant spoonful’s of filling,
fold over all the sides,
pinch closed
and place into the D.O.
I place 10 briquettes on the bottom
and then the D.O. and 20 briquettes on top. (Note: I had to add more briquettes. Next time I’ll light my briquettes later so they will be fresher so as to last longer)
I closed the lid with the vents wide open.
Due to having to add more briquettes they took longer than I expected. Here they are after 50 minutes.
Here is one straight out of the D.O.
And here is one plated with some potato salad and a Modern Times Hoppy Wheat bear.
And here is the money shot.
These are delicious. With College Football kicking off this week I froze a couple. These will go great with the game on Saturday. :thumb:
