Krautburgers (also called runza or bierock) are traditional hand-held savory meat pastries introduced to Colorado by the Volga Germans who immigrated from the Russian frontier at the turn of the 20th century.
For the dough:
· 2 Cups lukewarm water
· 2 TBS white sugar
· 1 ½ tsp. salt
· ¼ cup vegetable oil
· 1 ½ TB active dry yeast
· 5-6 cups all-purpose flour
· ½ cup butter (melted) or 1 egg for egg wash
For the filling:
· 1.5 lbs. ground beef (or turkey)
· 1 small white onion, diced
· 1TB ground mustard
· 1 TBS Worcestershire sauce
· 1 TBS Malt vinegar
· 1 TBS Soy sauce
· 1 small head of cabbage, shredded
· Salt and pepper to taste
To make dough:
1. In a large bowl, mix the sugar and yeast in warm water. Allow yeast to proof until foamy (about 10 min.)
2. Mix in salt and oil. Mix in flour, one cup at a time until a soft dough is formed.
3. Turn dough out into a lightly floured surface and knead until smooth
4. Place in a well-oiled bowl and turn to coat
5. Cover with damp cloth and allow to rise in a warm area until doubled in size (approximately 1 hour)
6. On a lightly floured surface, punch down and knead for 2-3 min.
7. Divide dough into balls (about the size of a lime)
8. To make filling: In a large pot, brown ground beef and onion. Drain.
9. Stir in salt and pepper, ground mustard, sauces, and shredded cabbage.
10. Continue cooking until cabbage is tender (approximately 7-10 min.)
11. Preheat oven to 350 degrees.
12. Roll each bread piece out in a 5”square.
13. Place about a 1/3 cup of filling into each square.
14. Bring up side and pinch together.
15. Place seam- side down on a greased baking sheet and allow to rise 10 min.
16. Brush egg wash on buns (optional)
17. Bake kraut burgers in preheated oven for 20 min or until golden brown.
18. Remove from oven and immediately brush kraut burger with melted butter (optional)