In Argentina it is called an Empanada, in Poland a Pierogi, the Cornish call it a Pasty, while the Australians refer to it as a Meat Pie. Originating in Russia in the 1800’s the Pirozhki spread to Germany and become the Bierock. This sandwich was primarily used as a field workers lunch. Introduced to the United States by the Volga Germans this popular sandwich is now commonly found in the Dakotas, Michigan, Wisconsin, Minnesota, Illinois, Kansas and Nebraska. The name “Runza” appears to have been given to this delight in 1949 by Sally Everett and her brother Alex Brening who opened a restaurant in Lincoln Nebraska named the same. But enough of the history………..Let’s Runza!
A tender brioche style dough envelopes a flavorful mixture of ground meats and cabbage.
- 6-3/4 cups all-purpose flour divided
- 3/4 cup sugar
- 3 .25 ounce packages active dry yeast
- 1-1/2 teaspoons salt
- 1 cup and 2 tablespoons milk
- 3/4 cup water
- 3/4 cup shortening
- 3 eggs
- 1 pound ground beef
- 1 pound hot pork sausage
- 2 medium onions chopped
- 1 small head of cabbage chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons caraway seed
- stone ground mustard (optional)
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In a large mixing bowl, place 1-3/4 cups flour, sugar, yeast and salt.
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Heat milk, water and shortening to 120 degrees F-130 degrees F.
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Pour over flour mixture; add the eggs.
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Beat with an electric mixer on low until blended.
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Beat 3 additional minutes on high.
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Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes
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Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
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Brown meat in large skillet and crumble.
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Shred cabbage and onions in a food processor or finely chop.
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Add oil to a separate large pan and cook cabbage onion mixture stirring often until mixture is translucent adding salt, pepper, add caraway toward the end of the cooking.
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Mix in browned meat and remove from heat and allow to cool to room temperature.
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To form the Runzas I punch down the dough and divide into 20 equal parts.
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Working on a lightly floured board I roll each piece of dough into about a 6″ circle.
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Using the back of a teaspoon I a spread a small amount of spicy brown mustard in the center of the rolled dough. (optional)
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Using a small scoop I place 3 – 4 ounces of the filling in the center of the dough and draw the edges up and pinch closed.
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Using kitchen scissors I cut off the excess dough and position the bun on a parchment lined baking sheet, cut side down.
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I place the formed Runzas in a warm location. Cover and allow to rise for about 30 minutes.
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At the end of the second rise I brush with an egg wash and sprinkle with sea salt and caraway seed.
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Bake in a moderate oven at 350 degrees F for 12 – 15 minutes or until golden brown.
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Roll the dough out into a large rectangle. Place filling down the center third of the dough. With a sharp knife or pizza cutter make cuts about 1 inch apart outward from the filling towards the edge of the dough. Fold the strips over the filling alternating side to side to form a braid.
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Proof loaf for 30 to 45 minutes or until dough slowly springs back when lightly touched. Brush with egg wash and sprinkle with caraway seeds.
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Bake for 30 - 40 minutes or until top is golden brown.
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Allow to cool for 15 minutes before cutting.
I start by making a soft bread dough. You can use most any bread recipe you like, however here is one that I find works quite well.
Canned Pizza dough can also be used.