FanPost

CN Cookbook - Eastern Euroasian Cabbage Hot Pocket

SCS

The bierock, also known as a runza in some parts of the country, where small, local mom and pop shops sell their own variation of these sandwiches like people peddle hot boiled peanuts in the South.

For the record, these Runzas will cost you 45 cents at Salt's apartment tomorrow. (Temperature Tuesdays!)

This recipe was found online! Imagine that! (After all, I'm not a native Nebraskan.)

I assure you, these EECHPs are not like your normal restaurant Runza. There is far less regret post eating.

Total Time: 1 hrs 20 mins

Prep Time: 1 hrs

Cook Time: 20 mins

Servings: 12

  • Bread Dough (enough for four loaves)
  • 2 lbs hamburger
  • 1 head of cabbage (chopped)
  • 1 medium onion (chopped)
  • 2 to taste salt and pepper

(Obviously adjust the ingredients to your target audience - this recipe will make a lot of EECHPs.)

Directions:

1. Find dough*. (Recipe below, frozen bread dough or some other crust-like dough works.)

2. Brown the hamburger and drain, then return to pan.

3. Add cabbage and onion and cook down. (You can also add green pepper or mushrooms or anything really.) You really want to cook down the onions here.

4. Salt and pepper to taste.

5. Let dough rise, then punch down and roll a portion to 1/4" thickness.

a. The dough needs to be thick enough to hold the moist insides without liquefying. (Sidenote: Don't use Pilsbury's Hot Roll mix for the crust. It ends badly.)

6. Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each.

a. People like triangles or quadrangles here.

b. If you're adding cheese, this is when I would add that.

7. Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.

8. If desired, sprinkle the dough pockets with some aromatic spices or something.

9. Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown. (CRITICAL.)

10. Call Nebraska natives not in attendance and gloat (taunting not advised).


Have leftovers? Have no fear! Wrap them up in aluminum foil and toss them in the freezer. They thaw nicely and microwave really well for a delightful Nebraska lunch any day of the year!

Recipe from: http://www.food.com/recipe/runza-80204?scaleto=12&mode=null&st=true&oc=linkback

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OH, and if you're looking for the BEST sauce for the Bierock, I recommend mixing sriracha sauce (the rooster chili sauce) and ketchup to taste. It's brilliant!

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A Simple White Bread Dough:

1 (0.25 ounce) package active dry yeast

1 cup warm water

1 tablespoon olive oil

1 teaspoon white sugar

1 teaspoon salt

2 1/2 cups all-purpose flour, divided

I also like to mix in some dried pepper flakes or hot pepper to give the crust a little flavor.

1 teaspoon olive oil

To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

I use this dough for the EECHPs as well as calzones! (I'll share that recipe too.)

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I'll report back on the use of Pilsbury's pizza crusts in a can as the dough for your bierock/EECP/Runza.

Bon appetit!

- Salt Creek and Stadium

This FanPost created by a registered user of Corn Nation.

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