Bierocks are common among the Volga Germans in the USA and in Argentina. It was brought to the United States by German-Russian Mennonite immigrants in the 1870s.
2.3kg to 2.6kg (10 to 11 cups) all-purpose flour
60 g (¼ ounce) active dry yeast
120 g (½ cup) sugar
2 teaspoons salt
590 ml (2 ½ cups) water
240 ml (1 cup) whole milk
120 ml (½ cup) butter, cubed
2 large eggs
450 g (1 package) ground beef or suitable vegetarian alternative
1 large onion, chopped
2 teaspoons salt
1 teaspoon ground white pepper
450 g (4.5 cups) shredded cabbage, cooked and drained
For dough, in large bowl, combine 950 ml (4 cups) of flour, yeast, sugar, and salt, then mix well and set aside.
In saucepan, heat water, milk, and butter until butter melts, then remove from heat and cool to 50°C (120°F). Once cooled, combine with flour mixture.
Add eggs and blend with electric mixer at low speed until moistened, then beat at medium speed for 3 minutes. Once blending is done, gradually stir in, by hand, enough remaining flour to make firm dough.
Knead dough on floured surface for about 10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled in size, in roughly one hour. Once risen, punch dough down, then let rise once more until almost doubled in size.
For filling, brown minced beef or vegetarian alternative with onion, salt and pepper, then drain excess liquid if present. Mix in cabbage, then set aside.
Divide dough into fourths. Roll each piece into a 38 x 25 cm (15 x 10 inch) rectangle. Cut into 5-inch squares. Spoon 80 to 120 ml (⅓ to ½ cup) filling onto each square, then bring four corners of square up over filling and pinch together to seal. Place on greased baking sheet.
Repeat with remaining dough and filling. Bake at 190°C (375°F) for 30 minutes or until brown.
Credit: Taste of Home