Homemade Nebraska Runzas Recipe (aka Bierocks)
If you have never heard of a Runza, chances are you haven't made it to Nebraska yet! These savory bread pockets are most frequently filled with ground beef and cabbage and are a delicious handheld meal that is so popular with Nebraskans that they are the unofficial state food and have an entire fast-food chain of Runza restaurants dedicated to them!
Servings: 12 servings
Calories: 349kcal
Ingredients
Dough
- 1 ½ cups warm water (about 110°F)
- 2 Tablespoons granulated sugar
- 1 ½ Tablespoons active dry yeast
- 4 Tablespoons salted butter, melted + extra for brushing the tops of the runzas
- 1 teaspoon salt
- 4 to 5 cups all-purpose flour (564g to 705g)
Filling
- 1 Tablespoon olive oil
- 1 ½ pounds ground beef
- 1 medium onion, chopped
- 4 cups chopped green cabbage (about ½ medium head)
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Instructions
Dough
- In a large mixing bowl, combine the warm water, sugar, and yeast. Set aside for 5 minutes or until yeast becomes frothy. If the yeast doesn't foam, you need to discard and start again with fresh yeast.
- Once the yeast is frothy, add the melted butter, salt, and 2 cups of flour. Mix well with a wooden spoon or the paddle attachment of a stand mixer.
- Switch to the dough hook and add the remaining flour, one cup at a time, kneading until the dough comes together and is smooth and elastic, about 5 minutes. Start with just 4 cups of flour total and only add the additional 5th cup of flour if needed so the dough is soft and satiny and can be handled without sticking to your fingers very much.
- Cover loosely with plastic wrap or a clean cloth and let rise for about 1 hour until doubled in size.
Filling
- While the dough is rising, heat olive oil in a large skillet over medium high heat.
- Add the ground beef and onions, then cook until browned, breaking up the meat and crumbling it periodically. Drain any excess fat.
- Add chopped cabbage, salt, garlic powder, and black pepper. Cook, stirring occasionally, until cabbage is wilted and tender. Set aside to cool before assembling the runzas.
Assembly
- Divide the dough into 12 evenly sized balls. On a lightly floured surface, roll out the dough to create rectangles roughly 6"x8" and ¼-inch thick (no need to be exact).
- Spoon about ½ cup to ⅔ cup of the beef and cabbage mixture onto each rectangle. Fold the dough over the filling and pinch the edges together to seal. Place the runzas seam side down on a baking sheet lined with parchment paper. Space them a few inches apart so they have room to rise.
- Preheat oven to 375°F. Let the runzas rise for about 20 to 30 minutes while the oven preheats until slightly puffy.
- Bake for 20-25 minutes or until the runzas are golden brown. Brush with additional melted butter while still hot for a soft crust and tasty exterior.
- Serve hot with ketchup, mustard, or any condiment of your choice or just enjoy them plain!
Notes
- Storage: Leftover runzas will keep in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes or so until hot.
- Freezing: These freeze well either before or after baking. If freezing before, immediately freeze the runzas after shaping them, before they have a chance to rise. Transfer the frozen, unbaked runzas to a large airtight ziploc bag for longer term storage. You can bake straight from frozen by adding an extra 10 minutes or so to the bake time or let them thaw completely on the counter and rise for about 2 hours before baking. To reheat frozen, baked runzas, place them on a baking sheet and cover loosely with foil. Bake in a 375°F oven for 20 minutes or so until hot.
Nutrition
Calories: 349kcal | Carbohydrates: 36g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 657mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 141IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 3mg