Runzas

I enjoy recipes that originated decades earlier.  It’s a kind of way of feeling connected to the past by enjoying the same foods our ancestors enjoyed.  Runzas have been traced back to Russia around the 1800’s (though known by a different name) then spread to Germany, eventually appearing in the United States.  And if you’ve ever lived in Nebraska, you’ve most likely eaten at the restaurant based off the unique food.

They’re dough wrapped around a meat filling so they’re practically an entire hearty meal.  They aren’t terribly difficult to make either which is always nice.

Ingredients:

3/4 cup warm water
1/2 cup milk
4 1/2 teaspoons dry yeast
2 Tablespoons sugar
1/4 cup cooking oil
3 1/2 cup flour
1 teaspoon salt
1 egg
1 pound ground beef
2 cups finely chopped cabbage
1 cup finely chopped onion
Salt and pepper to taste

Add cooking oil, 1 1/2 cups flour, salt and egg, beating well.  Add 2 more cups flour.  Knead and let rise 1 hour.

Brown ground beef in skillet until redness disappears.  Add cabbage and onion and season to taste.  Cook until tender, stirring often.  Remove from heat and allow to cool slightly.

To form runzas, pinch off pieces of dough, about the size of a large egg using additional flour if dough is too sticky.  Roll thin (about 1/8 inch thick–too thin and there’s a risk of the filling breaking through) and place a spoonful of meat mixture onto pieces.  Gently pull dough around the filling and pinch edges to seal.