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Runzas – a delicious and easy to make homemade bun stuffed with ground beef, cabbage, and cheese! It’s the original “Hot Pocket”.
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I remember my mother making Runzas (a.k.a. Bierocks) when I was growing up. To me, these were the original “Hot Pockets”. I love the idea of everything being stuffed into a handy little buttery bun. I’m guessing these originated in Germany … but I’m so glad they made their way to the Midwest where my Mom grew up – otherwise, I may have missed out on these tasty little treats!
I know some people freak out at the thought of making their own dough. Don’t let the idea of making this dough intimidate you! I pinky promise it’s not hard! You can mix it all by hand with a large bowl and a wooden spoon. However, if you have a mixer with a dough hook, this will make quick work of the dough!
Runzas – Ingredients and Utensils Needed:
Ingredients:
FOR THE DOUGH
- 1/2 cup plus 1 tbsp. warm water (110-115 degrees F)
- 1-1/2 tsp. active dry yeast
- 3 tbsp. sugar
- 1 egg
- 1/2 tsp. salt
- 2 to 2-1/4 cups bread flour
FOR THE FILLING
- 1 lb. ground beef
- 2 cups chopped cabbage
- 1/2 cup chopped onion
- salt and pepper to taste
- 1/2 cup shredded Cheddar cheese
FOR THE TOP
- 2 tbsp. butter, melted
Utensils:
- Mixing bowl
- Wooden spoon
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Runzas – Instructions
- In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup of flour; beat on low speed for about 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl and turn once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a large skillet, cook ground beef over medium heat until no longer pink; drain. Add cabbage, onion, salt, and pepper. Cook over medium heat for about 15 minutes, or until vegetables are tender. Stir in cheese. Remove from heat and set aside to cool.
- Punch down dough and divide into 12 pieces. Roll each piece into a 5-6 in. circle. Top each circle with about 1/4 cup of the filling. Fold dough over to meet in the center and pinch edges to seal.
- Place seam-side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
- Brush with butter. Bake at 350 degrees F for 20 minutes or until golden brown. Serve warm.
Runzas – Questions
- Can Runzas be made ahead and frozen?
Yes! If you’re going to freeze your Runzas, go ahead and make them all the way through baking them. Allow them to cool completely. Place them on a baking sheet in the freezer for about an hour before transferring them to freezer bags or containers. When ready to use, thaw and either bake or microwave until heated through. Be sure to use them up within 6 months.
- Can I substitute ground turkey for the ground beef?
Absolutely, although it will change the flavor slightly.
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Runzas
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Ingredients
For the Dough
- ½ cup + 1 tablespoon warm water, 110-115 degrees F
- 1 ½ teaspoons active dry yeast
- 3 tablespoons sugar
- 1 egg
- ½ teaspoon salt
- 2 – 2 ¼ cups bread flour
For the Filling
- 1 pound ground beef
- 2 cups chopped cabbage
- ½ cup chopped onion
- salt and pepper to taste
- ½ cup shredded Cheddar cheese
- 2 tablespoons butter, melted
Instructions
- In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup of flour; beat on low speed for about 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl and turn once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile in a large skillet, cook ground beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cook over medium heat for about 15 minutes, or until vegetables are tender. Stir in cheese. Remove from heat and set aside to cool.
- Punch down dough and divide into 12 pieces. Roll each piece into a 5-6 inch circle. Top each circle with about 1/4 cup of the filling. Fold dough over to meet in the center and pinch edges to seal.
- Place seam-side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350 degrees F for 20 minutes or until golden brown. Serve warm.
Notes
- Use this dough to wrap around any of your favorite “hot pocket” fillings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I grew up in a Germans-from-Russia town in Northwest Oklahoma. The ladies there made a similar dough, but rolled it out into a large rectangle and then cut into squares. The filling didn’t have cheese, just meat, onions and cabbage – as I recall. As a little girl one of my biggest joys was helping spoon the filling onto the squares and then pinching the corners and seams. The pan was a large oiled sheet pan, and we placed the filled squares smooth side down first to oil the top and then turned them over before baking so that the tops were shiny and browned.
I’ll have to try your recipe – cheese makes everything better!
I think I am going to try, they look yummy!
I miss these…Mom used frozen bread dough and canned sauerkraut when making these. Dad LOVINGLY referred to them as "gut bombs" and still to this day that is what we call them.
Yum! I love Bierocks! Your recipe sounds delicious!!
I havent had a Bierock in a long time!
Ohhh I love Runzas! I wrote a post on these a while ago too. It's the Dwarfs favorite 🙂 Your filling and dough is just a teeny bit different by like, two ingredients 🙂 These look delicious!
These are definitely a German recipe. The full name is Kraut Runza's. My German mother-in-law taught me how to make them. I roll the dough out in squares, then put the filling on top, and bring the corners up and pinch the dough together. Thus they look like a shirt "pocket." Kraut is cabbage, and Runza means pocket in German. Thus we call them cabbage pockets in English. A family favorite of all 5 children, 11 grandkids, & 4 greatgrandkids.
Thank you! They are so tasty and unbelievably easy to make!
My fella loves anything that comes in a bread pocket! Thank you for sharing this recipe. I'm pinning it for future reference.
You're welcome, Aunt B! 🙂 I'm so glad you like it!
This look amazing! I know they must be delicious with everything tucked away inside. I'd probably cheat and use frozen dough. 😀 Thank you for sharing on Thursday's Treasures Week 35. Hope to see you again next Thursday. <3 and hugs! http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-35.html
Hey Debi! I've "cheated" before by using frozen bread dough. Nothing wrong with that 🙂 I'll see you next week!
Hi Jamie! Hopping on over from Recipes for my Boys! I'm always looking for authenic eastern european recipes being a Polish girl. These look and sound delish. Bookmarking! Your newest follower!
Thanks for stopping by 🙂
These look SO yummy! We've never tried runzas, so we're excited to give them a go! Thanks for sharing your ideas on "Strut Your Stuff" Saturday! We hope to see you again! -The Sisters
Thanks Sisters! If you try them, stop back by and let me know how you liked them 🙂