German Bierochs (Bierocks)

Tis the Season to ‘Think Oktoberfest’!

When I hear ‘Bierocks’, I think of German food. But to be truthful, it’s said they are of German-Russian origin.

Once you bite into this German Hamburger, you won’t care too much about where it’s from. You will just be glad that someone, somewhere, no matter what country, created such a worthy morsel.

Many countries and ethnic groups have sandwiches that are meat filled bread dough, which are then baked or fried. There are empanadas, calzones, runzas, and knish, just to name a few.

If you search on the internet, you will find a multitude of recipes for Bierochs. Some use sausage, potatoes, veggies, and an array of other ingredients. This is a recipe which holds true to the old-world style of Bieroch.

There are several methods for the bread; raw-frozen – just thaw and let rise, crescent rolls, dinner roll mix and even puff pastry. Below is the sweet dough which accompanies the onion and cabbage in a symphony.

Hopefully you will enjoy them as much as I do.




1 1/2 packets of yeast (1 1/4 tsp = 1 packet)

2 eggs, beaten

1/2 cup oil

1 teaspoon salt

1/4 cup sugar

1/2 cup warm milk

1/2 cup warm water

6-7 cups flour

Heat the milk and water to 110°F. Add the yeast and sugar. Allow to sit for about 10 minutes. The yeast will dissolve and foam. In a mixer, add flour, eggs, salt, oil and the yeast mixture. Mix for about 8 minutes using a dough hook (you can do this by hand). The dough will form a ball.

Remove the dough from the bowl and place in bowl that has been rubbed with oil. Place the dough in the bowl, turn over to oil all sides and cover with a towel. Sit in a warm place to rise, double in size. This takes 1-2 hours.:


1 pound ground beef

4 cups cabbage, shredded (do not chop, use only shredded)

2 medium onions

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Worcestershire sauce

3 cloves garlic, minced

2 teaspoons caraway seeds

In 5-quart Dutch oven over medium-high heat, cook beef, cabbage and onions until meat is browned and vegetables are tender, stirring often to break up meat.  Add the garlic shortly before the liquid has evaporated.  You do not want to burn the garlic.  Continue cooking until most of liquid evaporates.

Drain off fat. Stir in salt, pepper and Worcestershire sauce. Remove from heat; cool to room temperature.

Divide the dough into 10 pieces.  They will be about ex-large egg size pieces.  Let the dough rest for 10-15 minutes. Flatten each piece of dough into 5-6″ circle. 


Using your handy-dandy Bieroch scooper, place one scoop of meat mixture in the center of your circle.  Pull two opposite sides together, gather the other two sides.  Pinch together in a drawstring purse fashion, then twist.  If you have a large bulk where pursed together, use scissors to trim.  Place twisted side down on pan that has been oiled or sprayed with non-stick spray.  Brush each Bieroch with egg wash.  Bake at 350°F till golden brown, about 20 minutes.


Yield:  10

Serve with Hot German Potato Salad and if you’re old enough, drink a good stout German beer.

Don’t forget that Sassy Condiment 

Authentic German Mustard!

click here for the recipe


1 Comment (+add yours?)

  1. Cliff
    Jan 11, 2011 @ 10:40:51

    How much for a quart of 3 hour chili soup??

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