Bierok (also Bierox and Pirok)

Name: Bierok (also Bierox and Pirok)
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Cuisine: European
Ingredients: 750g. potatoes, peeled and cut in small pieces; 350ml. water kept fromcooking the potatoes; 160ml. Oil; 150g sugar; 2 eggs; 1 1/2 t. Salt; 2 packages dry yeast; 800+g flour (more if needed); 2lbs Hamburger meat; 180g sauerkraut or cabbage; 2 pkg. onion soup mix ( alt. mushroom soup mix)

12 steps

Prep:2hCook:40min

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“.

Updated at: Thu, 17 Aug 2023 04:48:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories221.7 kcal (11%)

Total Fat7.5 g (11%)

Carbs30.1 g (12%)

Sugars5.4 g (6%)

Protein8.3 g (17%)

Sodium525.5 mg (26%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

32 servings

750gpotatoes

peeled and cut in small pieces

350mlwater

kept fromcooking the potatoes

160mlOil

150gsugar

2eggs

1 ½ tsalt

2 packagesdry yeast

800gflour

more if needed

2 lbsHamburger meat

180gsauerkraut

or cabbage

2 pkgonion soup mix

alt. mushroom soup mix

Instructions

Dough

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.

Filling

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.