Bierocks were something that was introduced to the Hungry Chilipinos by Cindy’s husband, Mel. It’s an old family favorite that his Grandma Catherine had brought from the “old country.” Whenever she would make these, Mel and his brothers would just devour them in 2.2 seconds.
He always remembered how the smell of bread, seasoned beef, onions and cabbage baking in the oven would just make his mouth water in anticipation for that moment, when he could finally bite into a freshly baked Bierock.
He still feels the same excitement every time we make these delicious stuffed buns in our kitchen. The taste and aromas evoke such a nostalgic feeling and it just brings him back to one of his happiest moments in his childhood.
Tip: If you do not have time to make dough from scratch, use Rhodes bread dough. We recommend buying the 5-pack size. You can find it in your grocer’s freezer section.
Hope you enjoy these as much as we do!
- 10 to 11 cups all-purpose flour, divided
- 1 package (1/4-ounce) active dry yeast
- 1/2 cup sugar
- 2 teaspoons salt
- 2-1/2 cups water
- 1 cup whole milk
- 1/2 cup butter, cubed
- 2 eggs
- 2 pounds ground beef
- 1 large onion, chopped
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- 2 pounds shredded cabbage, cooked and drained
- Step 1 For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt. Mix well and set aside.
- Step 2 In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture. Add eggs.
- Step 3 Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes.
- Step 4 By hand, gradually stir in enough remaining flour to make a firm dough.
- Step 5 Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Let rise again until almost doubled.
- Step 6 Meanwhile, for the filling, brown beef with onion, salt and pepper. Drain. Mix together with cabbage. Set aside.
- Step 7 Divide the dough into fourths. Roll each piece into a 15×10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square.
- Step 8 Bring the four corners up over the filling (see pics above for folding instructions). Pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets.
- Step 9 Bake at 375° for 30 minutes or until brown.