EASY HOMEMADE RUNZAS
Classic Russian-German buttery beef, onion, and savory cabbage-filled sandwich baked in a yeasty pocket of dough. It resembles a hand pie.
Provided by Betty Streff
Categories sandwiches
Time 2h10m
Number Of Ingredients 17
Steps:
- Put warm water, yeast, sugar, salt, and butter in the mixer bowl and add a cup of flour. Using the whip attachment, mix thoroughly, scraping down the sides of the bowl occasionally.
- Hint: grab a clean dish towel and wrap it around the bowl. That is unless you enjoy cleaning up flour. (I don't.)
- Add 2 cups of flour, one at a time, and beat well. Keep the mixer draped for the next step.
- Switch to a dough hook and keep adding flour gradually until the hook starts pulling the dough away from the sides of the bowl.
- Stop the mixer and feel the dough. If it's still sticky, add a tablespoon or so of flour at a time and resume kneading with the dough hook.
- Stop adding flour when it's soft but handles without sticking to your fingers. Great bread dough should feel satiny and elastic.
- Remove the dough hook and gather the dough into a ball.
- Spray the bowl generously with non-stick spray and return the dough to the bowl. It's not necessary to wash it before you do.
- Smooth a little cooking oil or olive oil over the dough, cover the bowl with a dishtowel and set it in a nice warm place to rise for about an hour. (In the summer, I've found my car makes a great proofing box!!)
- When the dough has doubled in size, divide it into 16 pieces and roll out into a thin oval about 6" by 8". Heavens, this is no time for exactitude. Think rustic and handmade. I like my runzas a little on the small side with thin, crisp dough wrappers. You may like yours chubby.
- Brown the ground beef until it begins to lose its pink.
- Next, add the butter, olive oil, onion, and cabbage and cook until the cabbage and onion wilts and the ground beef gets a little brown. Finally, break up the meat into pretty fine crumbles.
- Add salt, pepper, and garlic.
- Set it aside to cool until the bread is ready and rolled out.
- Put about 1/2- 2/3 cup of filling on each dough oval and fold over, sealing edges of the bread dough.
- You may water to wet the dough with your finger dipped in warm water for a better seal.
- Place each runza seam side down on a baking sheet. Leave a bit of space between each one to allow the bread to rise.
- Let them rise about 20-30 minutes.
- Bake in a 375-degree oven for about 20 minutes or until nicely browned. Brush with melted butter when they come out of the oven to give them a soft, beautiful color and tasty crust.
- These keep well in the fridge for a few days. Or, wrap individually in foil and freeze. They freeze well, so make a bunch when you do.
- REHEAT: Heat frozen wrapped runzas in 400* oven for 20-25 min. Remove foil last 5 min.
SAVORY RUNZAS
Similar and so much like the original runzas. The prep time is long, but well worth the wait. You may add a slice of your favorite cheese if you want to.
Provided by Khadija Danielle Provencher
Categories Main Dish Recipes Sandwich Recipes Beef
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
- Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
- Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
- Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
- At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
- Bake in the preheated oven until dough is done and golden brown, about 20 minutes.
Nutrition Facts : Calories 731.1 calories, Carbohydrate 94.1 g, Cholesterol 97.8 mg, Fat 30.1 g, Fiber 4.1 g, Protein 20.5 g, SaturatedFat 10.1 g, Sodium 676 mg, Sugar 20.2 g
NEBRASKAN RUNZAS
Steps:
- Make the dough: Combine 3/4 cup warm water (approximately 110 degrees F),the yeast and a pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes.
- Add 3 eggs and whisk to combine. Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes. Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well. The dough will be a little sticky. Let rest 15 minutes.
- Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes. Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature. Then chill in the refrigerator,1 to 2 hours or overnight.
- Remove the dough from the refrigerator and divide it into 8 even portions. Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes.
- Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add the beef, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to a bowl.
- Drain and discard all but a film of the fat from the skillet. Add the butter; when it has melted, add the onion. Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes. Add the garlic, thyme and rosemary and cook 3 minutes. Add the mixture to the bowl containing the beef.
- Without cleaning the skillet, add 1 tablespoon canola oil. Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute. Chop the spinach, then add it to the beef mixture and set aside to cool.
- Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.
- Fill the runzas: Spoon 1/2 cup of the beef filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.
- Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Bake until golden brown, 25 minutes. Serve hot.
RUNZAS
A white roll stuffed with cabbage, beef and onions.
Provided by klinnea
Categories Appetizers and Snacks Pastries
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
- Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
- Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 31.3 g, Cholesterol 41 mg, Fat 8 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 4 g, Sodium 444 mg, Sugar 6.7 g
RUNZAS
These are tasty little pasties perfect for hand-held eating. Great to take along for a cool-weather picnic if you have a way to keep them warm, or just good comfort food on a chilly evening. I'm trying to figure out how best to freeze these for OAMC, so I can just pop one in the oven when I come home from school and have no energy to do anything. Any tips on that would be welcome. Additionally, I'm planning on using a homemade whole grain bread instead of the frozen storebought dough, but I don't have a recipe for that right now.
Provided by kitchengrrl
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Thaw dough and let rise until nearly doubled in size.
- Preheat oven to 375°F
- Brown beef in skillet; drain excess fat. Add cabbage, onion, garlic, Worcestershire sauce, salt, pepper and spices. Cook until cabbage and onion are tender, about 10 minutes. Set aside.
- Roll dough into a 16x8-inch rectangle, approx 1/4-inch thick. Cut into 8 (4-inch) squares. Fill each square with 2 T of beef mixture.
- To make pasties: Bring corners to center and pinch edges together. Place seam side down on ungreased baking sheet. Brush with softened butter. Let rest 10 minutes. Bake for 15 to 20 minutes or until golden brown.
VEGAN RUNZAS
These cruelty-free savory stuffed sandwiches were inspired by the Runzas I grew up eating. Cabbage and onions sauteed with "beef", loads of flavor. Usually served with ketchup or bbq sauce for dipping, and oven fries on the side! "Sausage" instead of "beef" tastes quite good in this as well.
Provided by bekajoi
Categories Savory Pies
Time 1h
Yield 10-12 Runzas, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Dough:.
- Mix oats, hot water, molasses and together, allow to sit and cool a bit (if hot to your wrist, it's too hot). Somewhere between baby bath water and lukewarm is good. Add flour, salt, and yeast. Mix together, place in oiled bowl, flip to coat in oil, cover with lid or plastic wrap. Let sit 1 hour, or until doubled in bulk. Separate into balls. Somewhere between a golf and tennis ball, depending on how big you want the runzas to be, I guess. Let those rest at least 15 minutes.
- Preheat oven to 350*. Lightly flour a work surface, and roll a bit of dough out to as thin a circle as you can manage without tearing it. It's ready for filling!
- While the water-oat mix is cooling, get started with your filling. First, get the cabbage shredding out of the way. Then dice your onions, sing "I'm NOT crying!" Flight of the Conchords style as you go wink ~ This will probably take you as long as the water to cool, if you are doing the shredding by hand. When the bread dough is rising and has about 30 minutes left to rise, start with making the filling.
- Saute the onions until translucent (10-12m), and crumble in the "beef". I had to use a bread dough scraper to chop it up small enough to really work with, so it didn't stick to the pan. If sticking does occur, add a little more oil. When those are mixed together and heated through, add your cabbage. (I promise it cooks down!).
- Stir those around a bit and let flavors meld. When the cabbage is getting lighter in color and is softening, add your seasonings. Let this simmer on a low temp as you work with the bread dough, and let the dough balls rest. Roll out dough ball when it has rested, and fill with 1/3c to 2/3c (1/3 is about right for an 8 or 9" circle, so more if you made yours bigger) Add additional Worcestershire and soy sauce as needed, filling should be moist but not WET.
- To fold the dough around the filling and make it look nice, I flipped one long corner over, flipped the short ones down. Wet the last dough flap with water, flip up and press it inches Wetting it will help it stick and not open up. It should look something like a burrito now. Dust with flour on all sides so it won't stick to your pan and break open. Place, seam side down, on a greased pan and start over. Continue until you run out of dough or you run out of filling.
Nutrition Facts : Calories 466.7, Fat 11.9, SaturatedFat 2.5, Cholesterol 29.3, Sodium 735.2, Carbohydrate 68.4, Fiber 7.6, Sugar 5.7, Protein 23.2
More about "savory runzas food"
BIEROCKS (RUNZAS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (17)Total Time 2 hrs 5 minsCategory Appetizer, Lunch, Snack, BreadCalories 275 per serving
5 SECRETS TO THE BEST RUNZA RECIPE, & FROM A NEBRASKA …
From vomitingchicken.com
BIEROCKS (RUNZAS) | THE MIDWEST'S FAVORITE MEAL
From eatwheat.org
SEITAN AND SAUERKRAUT RUNZAS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
FAMILY RECIPE: GRANDMA’S RUNZAS (NEBRASKA MEAT PIES)
From dumplingsanddoughnuts.com
RUNZA - BEEF, CABBAGE & ONION ROLLS - INSPIRATION …
From inspirationkitchen.com
CHEESY BREAKFAST BIEROCKS / RUNZAS - WILDFLOUR'S …
From wildflourskitchen.com
RUNZAS - A CLASSY HOT POCKET - HIGH HEELS AND GRILLS
From highheelsandgrills.com
SIMPLIFIED RUNZAS {OR BIEROCKS} - COOKING WITH CARLEE
From cookingwithcarlee.com
RUNZA - WIKIPEDIA
From en.wikipedia.org
RUNZAS. A WELL-LOVED NEBRASKA CLASSIC. - BEST CRAFTS …
From bestcraftsandrecipes.com
RUNZA CASSEROLE RECIPE – EASY GROUND BEEF CABBAGE DINNER!
From pipandebby.com
NEBRASKAN RUNZAS | RECIPELION.COM
From recipelion.com
WHAT IS RUNZA? - SIMPLEMOST
From simplemost.com
THREE COOKS ONE KITCHEN: VEGETARIAN RUNZAS - CLEAN EATING …
From cleaneatingveggiegirl.com
RECIPIES: RUNZA'S - PINTEREST
From pinterest.com
LOW CARB BIEROCKS AKA RUNZAS - INDIANA MOMMY
From indianamommy.com
INSTANT POT RUNZAS - 365 DAYS OF SLOW COOKING AND PRESSURE …
From 365daysofcrockpot.com
THE ULTIMATE COLLECTION OF RUNZA RECIPES - OH MY! OMAHA
From ohmyomaha.com
NEBRASKANS KNOW THERE’S NO SUBSTITUTE FOR RUNZA | NOSHTALGIA
From rollcall.com
NEBRASKA - RUNZA – TRAVEL MASTERS NWA
From travelmastersnwa.com
HOMEMADE RUNZAS - WHISKED AWAY KITCHEN
From whiskedawaykitchen.com
NEBRASKA'S HOMEMADE RUNZA - MY FARMHOUSE TABLE - PINTEREST
From pinterest.ca
RUNZAS | COFFEE WITH US 3
From coffeewithus3.com
SAVORY HERB AND BACON YEAST ROLLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
RUNZAS. A WELL-LOVED NEBRASKA CLASSIC - GB'S KITCHEN
From gbskitchen.com
THE RUNZA IS A SAVORY PIE POCKET – CRUISING NORTHWEST
From cruisingnw.com
RUNZA RECIPE - POCKET SANDWICH COMFORT FOOD - MORE LIKE HOME
From morelikehome.net
RUNZA TIME - THE KITCHENARIUM
From thekitchenarium.com
RUNZAS, AKA BIEROCKS | SANDWICH TRIBUNAL
From sandwichtribunal.com
RUNZAS RECIPE | CDKITCHEN.COM
From cdkitchen.com
ALL RECIPES FOR YOU: SAVORY PIES: RUNZAS (BIEROCKS)
From allrecipes103.blogspot.com
RUNZA CASSEROLE RECIPE CRESCENT ROLLS RECIPES - STEVEHACKS
From stevehacks.com
RUNZAS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE RUNZA RECIPE - PINTEREST
From pinterest.com
THREE COOKS ONE KITCHEN: HOMEMADE CHICKEN RUNZAS
From herheartlandsoul.com
SANDWICH THAT STEMS FROM EASTERN EUROPE POWERS GREAT PLAINS CHAIN
From chicagotribune.com
RUNZAS - RECIPES BY SEASONS FOR SUCCESS
From seasonsforsuccess.com
SAVORY SANDWICH ARCHIVES - GB'S KITCHEN
From gbskitchen.com
SOURDOUGH RUNZAS (AKA BIEROCKS) + RUNZA PARTY TIPS
From sumptuousspoonfuls.com
THE RUNZA: HOW A GERMAN MEAT PIE MADE ITS WAY TO THE MIDWEST
From thesouthern.com
WHY NEBRASKA IS OBSESSED WITH THE RUNZA SANDWICH - EATER
From eater.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love