Bierocks

• For dough
• warm water2 cups
• yeast2 tablespoons
• sugar↗1⁄4 cup
• egg, lightly beaten↗1
• oil or 1/4 cup melted butter1⁄4 cup
• flour, divided↗6 1⁄2 cups
• salt↗1 1⁄2 teaspoons
• For filling
• ground meat1 1⁄2 lbs
• onion, chopped↗1⁄2 cup
• cabbage, finely chopped↗3 cups
• salt↗1 1⁄2 teaspoons
• black pepper↗1⁄2 teaspoon
• Tabasco sauce↗1 dash

Step-by-step instructions

1. 1

   Combine 2 cups warm water, 2 packages yeast and ¼ cup sugar.

2. 2

   Once yeast has started to foam, add 1 lightly beaten egg and ¼ cup oil or melted butter.

3. 3

   Stir in 6 cups flour and 1 ½ teaspoons salt to make a soft workable dough, add the extra ½ cup flour, if needed.

4. 4

   Knead until smooth and elastic (3-5 minutes). Let the dough rise in a warm, draft-free place until doubled.

5. 5

   Punch down, knead several times then refrigerate several hours.

6. 6

   In a large skillet, brown meat and onions.

7. 7

   Add cabbage, salt, pepper and Tabasco sauce and continue to cook over low heat until cabbage is tender. Do not add any liquid.

8. 8

   Cool slightly.

9. 9

   Roll dough out into a large, thin rectangle. Cut into 5-inch squares.

10. 10

    Place 2 Tablespoons of filling on each square.

11. 11

    Bring edges together and pinch closed to form an X. Place, seam-side down, on a greased baking sheet.

12. 12

    Let rise 15 minutes.

13. 13

    Bake at 350° for 20-30 minutes.

14. 14

    Serve with a white sauce.