Bierocks (Runzas)

My Granny is a full blooded German woman who has been serving me German food since I was a little girl. Needless to say, this kind of food reminds me of her. You could make smaller versions of these and serve them as appetizers.

Dough
- 1 cup warm water
- 3 tsp yeast
- 1/4 cup white sugar
- 2 Tablespoons shortening
- 1 egg
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour

Filling
- 1/2 pound ground sirloin
- 2 shallots, diced
- 1 clove garlic, crushed
- 1/2 teaspoons salt
- 1 teaspoon lemon pepper
- 1 small head cabbage, chopped
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons caraway seeds


1. Put bread ingredients into a bread mixer. Run on dough only cycle and allow the dough to rise for 1 hour.

2. Saute beef and shallot in a large skillet over medium high heat, until beef is browned. Add garlic, salt, and lemon pepper. Saute for 1 more minute. Add cabbage, worcestershire sauce and caraway seeds. Cook until cabbage is limp, about 15 minutes. There shouldn't be a need to drain any liquids since you should be using a nice lean ground sirloin.
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3. Roll out the dough into a large 18 x 18 inch rectangle. Cut into 9 six-inch squares. Spoon about 2 heaping tablespoons of filling onto each square until all of the filling has been used. Pull the opposing corners of the square up over the filling, pinching them closed at the top. Make sure you pinch it well to get a good seal so it doesn't burst open during cooking. Place each bierock onto a lightly greased cookie sheet.

4. Bake for 20 minutes at 350 degrees, or until golden brown. Serve hot, or wrap and freeze for heating later.