A long time Macey family favorite from Bonita’s side of the family. A bit time consuming but very tasty.
| Prep Time | 1 hour |
| Cook Time | 15-20 Minutes |
| Servings |
pastries
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Ingredients
Dough
- 1 package yeast
- 1 Cup Mashed Potatoes Luke warm
- 1 1/2 Cup Potato water Luke warm
- 2/3 Cup Sugar
- 1 teaspoon Salt
- 2 Eggs Well beaten
- 7-7 1/2 Cups Flour Sifted
- 2/3 Cup Shortening Melted and cooled
Bierock Filling
- 1/4 Cup Shortening
- 1 Cup Sliced Onions
- Salt and Pepper to taste
- 4 Cups Cabbage Shredded
- 2 Cups Ground Beef
Ingredients
Dough
Bierock Filling
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Instructions
Dough
- Place yeast in large mixing bowl and add mashed potatoes and potato water. Add sugar and salt.
- Stir and let stand until thoroughly dissolved, about 5 minutes. Add eggs and mix.
- Add about half of the flour, 3 1/2 cups, Beat with spoon until smooth and very elastic. Batter will fall from the spoon in sheets. Beat in cooled shortening.
- Add in most of the remaining flour and knead well until dough is easy to handle. Turn dough onto a lightly floured bread board. Cover and let stand for 10 minutes to tighten up then, knead until smooth and elastic.
- Put into a large greased bowl, grease top of dough, Cover and store in refrigerator.
Bierock Filling
- Melt shortening in Dutch oven. Add onions and cabbage. Steam them stirring so that they do not over cook.
- Brown the ground beef and add to the onion and cabbage mixture. Mix well and season to taste.
- Cool mixture.
Assemble Bierocks
- Roll refrigerated dough on floured board to about 1/2 inch thickness.
- Cut into 5 inch squares and place heaping tablespoon of meat and cabbage mixture in the center of each square.
- Bring 4 corners of dough together and pinch cut edges.
- Place on greased baking sheet pinched side down. Set in warm place to rise 15-20 minutes
- Bake at 350 degrees for 20 minutes
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