Bierok (also Bierox and Pirok)

Bierock is a yeast potato dough pastry pocket sandwich with savory filling, originating in Russia. The dish is common among the Volga German community in the United States and Argentina. It was brought to the United States in the 1870s by German Russian Mennonite immigrants. Make this big batch and freeze what you don’t eat. They heat up nicely in the microwave. Think homemade „hot pockets“.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Cook and drain the potatoes saving the cooking water.

Step 2

Mash the potatoes with oil, sugar, eggs,salt.

Step 3

Mix the cooled, lukewarm warm potato water with the dry yeast and allow to proof 20 minutes. (It should foam)

Step 4

Add proofed yeast mixture and flour to the potato mixture and knead together until it forms a shaggy dough. (You may need extra flour)

Step 5

Allow the dough to rise fir 30 minutes.

Step 6

As the dough is rising, brown your ground beef in a large skillet. Add sauerkraut and soup mix. Add salt and pepper to taste.

Step 7

Quarter the dough and divide each quarter into 8 pieces. Flatten each piece and place a heaping tablespoon of filling in the middle of the dough. Pull the edges together to form a ball around the filling and place on a baking sheet

Step 8

Preheat oven to 350°

Step 9

Continue with remaining dough (leaving space between each Bierock to rise) until your baking sheet is full. (About 9 for a regular size cookie sheet).

Step 10

Bake for 30-45 minutes. As your first pan is baking, continue to form your bierocks. Baking in shifts.

Step 11

Enjoy your Bierocks warm. We love them with yellow mustard.

Step 12

After cooling, Freeze any remaining Bierocks on a flat surface until frozen then place in a freezer bag. Reheat in the microwave (1.5 minutes on high) for a quick, delicious lunch.