I grew up eating these. My family has a German background, and I guess that's where it came from. : )
Since I have a spouse who doesn't appreciate the simplicity of the bierock itself, I've had to tweak it a little to make it an enjoyable meal for everyone in my house. : ) You can also make it a good vegetarian option by substituting channa deal(yellow lentils) for the chicken. One of my favorite things about this recipe is it makes 12 bierocks, which means two meals for us! I always freeze 6 of them (wrapped in saran wrap and foil) and pull them out later for a quick meal.
Here's what I do! It's a nice little comfort food meal, especially if you serve it with onion rings. : )
Bierocks
Dough:
2 ¼ t. Dry Yeast 1 c. Warm Milk ¼ c. Sugar ¼ c. Vegetable Oil 1 t. Salt 2 Eggs, Beaten 4 c. Bread Flour, More As Needed
Filling:
½ c. Onion, Chopped 1/2 kg chicken keema 2 T. Vegetable Oil.
4 c. Cabbage, Cut Fine
3-4 T. Amul creamy cheese
1 t. Worcestershire sauce
Salt, Pepper And Cayenne Pepper To Taste
Directions:
Dissolve sugar and yeast in warm milk. Let stand until foamy, about 5 minutes. In a separate bowl, combine oil, salt and eggs; add yeast mixture. Add 1 cup of flour and beat for 1 minute. Beat in ½ cup of flour at a time, until dough pulls away from sides of bowl.
Knead in remaining flour until dough is smooth and elastic, about 8 minutes.
Place dough in a well-oiled large bowl and loosely cover. Let rise in a warm place for 1 hour, or until doubled in size.
To make filling, heat oil over medium-high heat. Add meat and onion and cook until meat is browned, stirring to crumble. Add cabbage and cook until wilted. Add cheese and worcestershire. Season with salt and pepper. Let cool.
Punch dough down and let rest 5 minutes. Divide dough in half.
Roll each half into a letter-sized rectangle (roughly 8 by 11) and cut each rectangle into 6 squares.
Spoon ¼ or ⅓ cup filling into center of each square.
Bring opposite corners together at the center, pinching corners and seams to seal.
Place seam side down on a large baking sheet. Repeat with remaining dough. Cover and let rise 20 minutes.
Preheat oven to 375 degrees. Bake until lightly golden, about 15 minutes. Cool on wire racks.
Since I have a spouse who doesn't appreciate the simplicity of the bierock itself, I've had to tweak it a little to make it an enjoyable meal for everyone in my house. : ) You can also make it a good vegetarian option by substituting channa deal(yellow lentils) for the chicken. One of my favorite things about this recipe is it makes 12 bierocks, which means two meals for us! I always freeze 6 of them (wrapped in saran wrap and foil) and pull them out later for a quick meal.
Here's what I do! It's a nice little comfort food meal, especially if you serve it with onion rings. : )
Bierocks
1 t. Worcestershire sauce
Directions:
Dissolve sugar and yeast in warm milk. Let stand until foamy, about 5 minutes. In a separate bowl, combine oil, salt and eggs; add yeast mixture. Add 1 cup of flour and beat for 1 minute. Beat in ½ cup of flour at a time, until dough pulls away from sides of bowl.
Knead in remaining flour until dough is smooth and elastic, about 8 minutes.
Place dough in a well-oiled large bowl and loosely cover. Let rise in a warm place for 1 hour, or until doubled in size.
To make filling, heat oil over medium-high heat. Add meat and onion and cook until meat is browned, stirring to crumble. Add cabbage and cook until wilted. Add cheese and worcestershire. Season with salt and pepper. Let cool.
Punch dough down and let rest 5 minutes. Divide dough in half.
Roll each half into a letter-sized rectangle (roughly 8 by 11) and cut each rectangle into 6 squares.
Spoon ¼ or ⅓ cup filling into center of each square.
Bring opposite corners together at the center, pinching corners and seams to seal.
Place seam side down on a large baking sheet. Repeat with remaining dough. Cover and let rise 20 minutes.
Preheat oven to 375 degrees. Bake until lightly golden, about 15 minutes. Cool on wire racks.
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