Bierocks are only the best Volga German food ever! My friends and family are addicted to them. With 18th century German-Russian origins, the biercock (also known as a runza, Kraut Pirok, or fleischkuchen) could best be described as a type of hamburger—a savory pastry traditionally filled with ground beef, cabbage, onions, and spices. The dough is the hardest part to perfect, so try this one or use your favorite bread dough. In theory, the recipe makes enough to freeze, but you might have to make a double batch—they go fast in our house!

Bierocks Recipe

Bierock Dough

Beware—to prevent possible dough overflows, you’ll need a big bowl at least twice the size of the dough!

2 Tbsp. yeast
1 Tbsp. + 1/3 cup sugar
1 c. water
2 c. milk, warm
2/3 c. olive oil or butter, cut into small bits
2 eggs, beaten
1 Tbsp. salt
8 c. flour

Mix together the yeast, 1 Tbsp. sugar, and water and let sit for ten minutes. Then add the milk, salt, rest of the sugar, eggs, and olive oil (or butter). Slowly mix in the flour and then turn out onto a floured surface, kneading until the dough isn’t sticky. Let rise until doubled in size.

While the dough is rising, you can start on the filling:

Bierock Filling

The filling is pretty bland unless you spice it up a bit, so use the recommended spices or your own favorites.

1 lb. ground beef, or 1/2 lb. ground beef and 1/2 lb. ground turkey
1 head cabbage, chopped
2 onions, chopped
4 cloves garlic, more if desired
Salt and pepper to taste
Spices of choice: I use cumin, caraway seeds, dill, Lowry’s seasoning salt, sage, thyme, and a bit of fennel.

In a large, deep pot, brown the beef, adding onions, garlic, spices, and salt and pepper about halfway through. Add the cabbage and let flavors mingle. When done, taste to adjust seasonings and take off heat. Drain off excess water after cooking.

Now the fun part…

Make yourself a nice work space with ample room. Set out the dough, filling, a rolling pin, extra flour, a knife for cutting the dough, and a couple spoons.

Because I don’t have a lot of space, I cut through the dough like a pizza while it’s in the bowl so I only work with a little at a time. Pull out some of the dough and roll it out into a rectangle. The thickness of the dough is up to you—I like it pretty thin to make sure I have enough for all the filling. The dough will continue to rise until you bake it.

Cut the dough into 6-8″ squares and spoon a couple tablepoons of filling in the center of each square (or as much as possible while still being able to seal it). Bring the corners together and seal all the edges so no filling can escape. (The end result will look like a smaller square or circle depending on how you seal it.)  Flip the pastry over before putting it on a greased baking sheet so the seal side is down. Repeat until all the filling (or dough) is gone.

Mix together an egg and a bit of water for an egg wash and brush it over the tops of your pastries before baking. Bake at 350° for 15 minutes or until nicely, lightly brown.

Eat immediately with butter melted on top for the ultimate bierock experience. I like to serve it with pickalilly and a salad when people are over, otherwise we just pull them out of the freezer and defrost at 350° for 20 mins. (you can microwave for a bit to defrost, but you must put the bierock in a toaster oven or regular over to get a nice crust).

Happy eating!

Another Volga German dish, maw wurst (pressed meat) is a mixture of ground hamburger and pork that has been pressed, cooked, and pressed again until it reaches the point that it can be cut and used like a lunch meat (but with this one, you actually know what’s in it!) Maw wurst is traditionally served around Christmas.

Maw Wurst, or Pressed Meat

2 lbs. ground beef

2 lbs. ground pork

1/2 Tbsp. garlic salt

1 Tbsp. onions, minced

1 Tbsp. salt

1 tsp. pepper

Stir together ingredients, then put in a cheesecloth. Place the meat in a pan and put another pan on top of the meat. Add weights to this pan to press the meat. Refrigerate overnight, then place in a shallow pan and bake at 300° for 2 1/2 hours. Weight meat down again and return to fridge—it will be ready when cool. Cut thin like a lunch meat.

A recipe passed down through generations of Volga-Germans. Head cheese not actually cheese—it’s traditionally made from different parts of a hog, cooked down, and refrigerated to create a type of gelatinous, savory spread. People who haven’t tried head cheese are wary, but those who eat it, love it.

Zitter, or Head Cheese

2 pork hocks & 2 pork shanks
1/2 onion + 1/2 onion, chopped
2 clove garlic, minced
1 Tbs. pickling spices in cheesecloth
2 bay leaves
1 tsp. vinegar
Salt and pepper

Bring to boil all ingredients (except 1/2 onion and vinegar) until meat is tender, then remove the meat and cut into small bits. Add meat and the other 1/2 onion back to pot, simmer 20-30 mins. Remove from heat and stir in the vinegar. Pour it into a rectangular pan and refrigerate until set, removing layer of lard before serving.