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Dough: 6 cups all-purpose flour 1 1/2 tsp salt 1/2 cup sugar 2 cups milk, lukewarm 1/4 cup vegetable oil 2 eggs, beaten two 1/4 ounce packages active dry yeast extra flour for rolling out dough 1 egg, beaten, for wash Filling: 2 lb cooked ham, finely chopped 2 Tbsp olive oil 1/2 Tbsp Old Bay seasoning 1/2 Tbsp ground tepin (or to taste) 1 tsp black pepper 2 cups chopped onion 2 cups cooked greens 2 cups sauerkraut In a large mixing bowl, sift together 5 cups of the flour and the salt and sugar. Separately, mix together milk, oil, eggs, and yeast and mix well. Add the liquid to the sifted flour and mix thoroughly. Add enough of the remaining cup of flour to form a kneadable dough. Knead for three minutes, cover, and let rise for an hour. Heat the olive oil in a large skillet over medium heat. Add ham and seasonings, and cook until ham is browned. Add onions, cook until softened. Add greens and sauerkraut and cook briefly until warmed through. Remove from heat and allow to cool. Preheat oven to 350 degrees F. Prepare bierrocks by taking a 2-inch-diameter ball of dough and rolling it out to a 7-inch diameter on a floured surface. Spoon 1/3 cup of filling on one side of dough, then moisten edges with water and a brush, fold dough over and seal edges. Place on a greased baking sheet and brush with beaten egg. Bake for 30 minutes. Yields about 18 bierrocks. Any uneaten bierrocks can be frozen and reheated later by baking at 350 degrees F for 20 minutes. This recipe was added: 10 January 2009 |