Bierocks - cooking recipe

Ingredients

For dough
2 cups warm water
2 tablespoons yeast
1/4 cup sugar
1 egg, lightly beaten
1/4 cup oil or 1/4 cup melted butter
6 1/2 cups flour, divided
1 1/2 teaspoons salt
For filling
1 1/2 lbs ground meat
1/2 cup onion, chopped
3 cups cabbage, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 dash Tabasco sauce

Preparation

For dough:
Combine 2 cups warm water, 2 packages yeast and 1/4 cup sugar.
Once yeast has started to foam, add 1 lightly beaten egg and 1/4 cup oil or melted butter.
Stir in 6 cups flour and 1 1/2 teaspoons salt to make a soft workable dough, add the extra 1/2 cup flour, if needed.
Knead until smooth and elastic (3-5 minutes). Let the dough rise in a warm, draft-free place until doubled.
Punch down, knead several times then refrigerate several hours.
For filling:
In a large skillet, brown meat and onions.
Add cabbage, salt, pepper and Tabasco sauce and continue to cook over low heat until cabbage is tender. Do not add any liquid.
Cool slightly.
To assemble:
Roll dough out into a large, thin rectangle. Cut into 5-inch squares.
Place 2 Tablespoons of filling on each square.
Bring edges together and pinch closed to form an i1/2Xi1/2. Place, seam-side down, on a greased baking sheet.
Let rise 15 minutes.
Bake at 350\u00b0 for 20-30 minutes.
Serve with a white sauce.