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Bierocks or Runza
Vegetarian Bierocks or Runzas, soft yeasted bread pockets or buns of East European origin, filled with seasoned onion, cabbage, and carrot.
Servings Prep Time
9Bierocks or Runza 45minutes
Cook Time Passive Time
45minutes 1.5hours
Servings Prep Time
9Bierocks or Runza 45minutes
Cook Time Passive Time
45minutes 1.5hours
Ingredients
For the Runza dough:
Instructions
  1. Melted butter for brushing on the Bierocks/ Runza (optional)
For the Filling :
  1. I would suggest making the filling first, as it needs to cool down before you can use it. You can make the filling the previous day and refrigerate it for greater convenience.
  2. Heat oil in a pan. Add cumin seeds and fennel seeds and stir a couple of times. Now add the onions and garlic. Sauté till they start caramelizing. Add the cabbage and cook down, stirring frequently. Salt the cabbage as it helps in cooking down. When the cabbage is almost done, add the carrot and cook for about 5 minutes. Add the pepper and check for salt.
  3. Take it off the heat and stir in the Kasuri methi and crumbled paneer. Keep aside till required or refrigerate for later use.
For the Bierocks or Runza :
  1. You can knead the dough by hand or machine. Proof the yeast by mixing it with half a cup lukewarm milk and some of the sugar. Put the flour, the remaining sugar, salt, soft butter and egg in the bowl of your machine and mix. Add the remaining milk, the proofed yeast and as much of the water you need to knead into a soft, smooth and elastic dough. Start by placing 1½ cups flour, sugar, yeast, and salt into a large mixing bowl.
  2. Shape the dough into a ball, and transfer to a well-oiled bowl rolling to coat in the oil. Cover loosely and let rise in a warm place for about 1 to 1 1/2 hours till double in volume.
  3. Degas the dough by kneading lightly and shape into a rough square. Lightly you’re your counter with flour and roll out the dough into a thinner square about 12” and about less than 1/4” thick. Cut the dough into 9 equal squares. You can also make round buns. Just divide the dough into 9 portions and roll out each into a circle less than 1/4” thick and proceed as follows.
  4. Working with one piece at a time, put some of the filling right in the centre. Be generous with the filling as there’s nothing great about a filled bun that is more bread than filling. Pull up the four pointy edges together and seal. Pinch together the gaps along the edges to seal. Make sure you have sealed the dough well or it will open up on baking.
  5. Quickly work with the remaining dough squares and filling and make similar “packets”. Place them on a greased or parchment lined baking tray, seam sides down. Bake them at 180C (350F) for about 20 minutes till done and golden brown. You can brush the top of the Bierocks/ Runza with melted butter 10 minutes before they come out.
  6. Cool on a rack.