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This by far is the best recipe for homemade Bierocks, a traditional German stuffed cabbage roll. Here you’ll find step-by-step instructions.
Bierocks is like a hand pie filled with seasoned ground beef, onion and cabbage enclosed in a potato yeast dough basted with egg wash and baked to perfection.
Published May 15, 2018. Updated December 26, 2022 for easier reading (the recipe was not changed).
Seriously, anyone can make Bierocks but this recipe does require Jett’s homemade yeast rolls in which the recipe is provided below. Sure, you could use a hot roll mix or even frozen dinner rolls thawed but this recipe is just as easy if not easier and much more rewarding. This Bierocks recipe is definitely sure to please a hungry appetite, so let’s get started.
The Best Recipe For Homemade Bierocks
Roll Ingredients:
- 2 large eggs
- 1/3 cup sugar
- 2 teaspoons salt
- 6 Tablespoons softened butter (unsalted)
- 1 cup mashed potatoes unseasoned (1 medium baking potato should yield 1 cup)
- 3/4 cup lukewarm water (potato water works well)
- 4 1/4 cups All-Purpose Flour (unbleached)
- 2 1/2 teaspoons instant yeast or active dry yeast
- 1 egg for basting just prior to cooking
- 1 cup flour for rolling out dough
Bierocks Filling Ingredients:
- 2 pounds of ground beef
- 1 medium yellow onion
- 1 medium head green cabbage
- Salt and Pepper to taste.
Bierocks Directions
Prepare Dough
Mix and knead all the roll ingredients together by hand, mixer or bread machine making a smooth soft dough. Place dough in a lightly greased bowl, cover bowl with plastic, and let the dough rise until its doubled in size (about 90 minutes). If you are using a bread machine, let the machine complete it’s cycle, then leave the dough in the machine to rise.
Prepare Filling
While the dough is rising cut up onion and set aside. Slice cabbage and set aside. Brown ground beef in a large pan over medium heat (season to taste). Spoon off excess grease and add onion and cabbage to cooked meat. Cover and simmer on low until cabbage wilts stirring occasionally.
Roll out Dough
Preheat oven 375 degrees. Sprinkle flour on work space or counter top. Gently deflate the dough in center. Make about 10 to 12 balls (small, medium or large depending on your preference). Using a rolling pin roll dough out into circles about 1/2 to 1/4 inch thickness (the thinner the better but not too thin where the dough will tear). For any leftover dough make dinner rolls. Working with one ball at a time flatten out by hand. With a rolling pin roll dough out to a desired thickness but not too thin.
Filling Bierocks
Add two heaping scoops of cooked beef filling to center of rolled out dough. Close dough by gathering up edges to center. Close by pinching all edges together.Place on lightly greased baking sheet seam side down. Repeat until all filling is gone. Cover prepared bierocks with waxed paper and allow rolls to rest in a draft free area to rise again for about 15 minutes.
Bierocks Final Step and Then Bake
Scramble the extra egg and brush the tops of each Bierock to get that beautiful bronzed roll. Place baking sheet in preheated oven and bake for 25 – 30 minutes or until rolls are golden brown. Remove baking sheet from oven and carefully place each Bierock onto cooling rack to cool. Enjoy! By the way…we serve ours with mustard (a German tradition).
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Bierocks (The German Stuffed Rolls)
This by far is the best recipe for homemade Bierocks, a traditional German stuffed cabbage roll. Here you’ll find step-by-step instructions.
CourseMain Course, Snack
CuisineGerman
Keywordbeef, bierocks, cabbage, hamburger, hand pies
Prep Time 55 minutes
Cook Time 35 minutes
Rise time 1 hour 30 minutes
Total Time 3 hours
Servings 12 Rolls
Author jettskitchen.com
Ingredients
Roll Ingredients
- 2largeeggs
- 1/3cupsugar
- 2teaspoonssalt
- 6Tablespoonssoftened butter unsalted
- 1cupmashed potato unseasoned1 medium baking potato
- 3/4cup lukewarm water potato water works well
- 4 1/4cupsAll-Purpose Flour unbleached
- 2 1/2teaspoons instant yeast or active dry yeast
- 1eggsfor basting just prior to cooking
- 1cupflour for rolling out dough
Filling Ingredients
- 2poundsground beef
- 1mediumyellow onion
- 1medium head green cabbage
- Salt & Pepper to taste
Instructions
Prepare Dough
Mix and knead all the roll ingredients together by hand, mixer or bread machine making a smooth soft dough. Place dough in a lightly greased bowl, cover bowl with plastic, and let the dough rise until its doubled in size (about 90 minutes). If you are using a bread machine, let the machine complete it’s cycle, then leave the dough in the machine to rise.
Prepare Filling
While the dough is rising cut up onion and set aside. Slice cabbage and set aside. Brown ground beef in a large pan over medium heat (season to taste). Spoon off excess grease and add onion and cabbage to cooked meat. Cover and simmer on low until cabbage wilts stirring occasionally.
Roll Out Dough
Preheat oven 375 degrees. Sprinkle flour on work space or counter top. Gently deflate the dough in center. Make about 10 to 12 balls (small, medium or large depending on your preference). Using a rolling pin roll dough out into circles about 1/2 to 1/4 inch thickness (the thinner the better but not too thin where the dough will tear). For any leftover dough make dinner rolls. Working with one ball at a time flatten out by hand. With a rolling pin roll dough out to a desired thickness but not too thin.
Filling Bierocks
Add two heaping scoops of cooked beef filling to center of rolled out dough. Close dough by gathering up edges to center. Close by pinching all edges together.Place on lightly greased baking sheet seam side down. Repeat until all filling is gone. Cover prepared bierocks with waxed paper and allow rolls to rest in a draft free area to rise again for about 15 minutes.
Bierocks Final Step Then Bake
Scramble the extra egg and brush the tops of each Bierock to get that beautiful bronzed roll. Place baking sheet in preheated oven and bake for 25 – 30 minutes or until rolls are golden brown. Remove baking sheet from oven and carefully place each Bierock onto cooling rack to cool. Enjoy! By the way…we serve ours with mustard (a German tradition).
