Bierocks German Meat Turnovers
Savor the hearty flavors of traditional German cuisine with these irresistible Bierocks, also known as German Meat Turnovers. These golden, pillow-soft pockets are made with a rich yeast dough that’s stuffed with a savory filling of seasoned ground beef, tender shredded cabbage, and aromatic onions and garlic. A perfect balance of buttery, flaky bread and hearty, flavorful filling, Bierocks are ideal for a cozy dinner, satisfying snack, or portable lunch option. With their homemade, from-scratch dough and comforting, rustic flavors, these turnovers pair beautifully with your favorite mustard or a side of tangy sauerkraut. Easy to prepare, family-friendly, and versatile, these Bierocks are destined to become a treasured addition to your culinary repertoire.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm milk (110°F)
- 4 tablespoons Butter, melted
- 1 Egg, beaten
- 1 pound Ground beef
- 4 cups Green cabbage, finely shredded
- 1 large Onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast and mix well.
Warm the milk to about 110°F and whisk in the melted butter and beaten egg. Pour the wet mixture into the dry ingredients and mix until a soft dough forms.
Knead the dough on a floured surface for about 8 minutes or until smooth and elastic. Place in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, heat the vegetable oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until browned. Drain any excess fat.
Add the diced onion and garlic to the skillet. Cook until the onions are translucent, about 5 minutes.
Stir in the shredded cabbage, salt, and black pepper. Cook for another 10 minutes, stirring occasionally, until the cabbage is tender. Remove from heat and let the filling cool completely.
Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball, then flatten it into a circle about 5-6 inches in diameter.
Place 2-3 tablespoons of the filling in the center of each dough circle. Fold the edges of the dough up and over the filling, pinching to seal. Place seam-side down on a parchment-lined baking sheet.
Preheat your oven to 375°F. Cover the assembled bierocks with a clean towel and let rise for 20 minutes.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Let the bierocks cool for a few minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5300 mg | 230% | |
| Total Carbohydrate | 440.7 g | 160% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 55.2 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 686 mg | 53% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 2990 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
