Sunday, February 19, 2012

Let's Runza

A soft pillow of bread filled with cabbage, onion, and ground beef  (click image to enlarge)

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 soft dough forms the bun like pocket for the Runza
 I start by making a soft bread dough.  You can use any recipe you like,  however here is one that works quite well. 

Dough:
  • 6-3/4 cups all-purpose flour, divided
  • 3/4 cup sugar
  • 3 (.25 ounce) packages active dry yeast
  • 1-1/2 teaspoons salt1 cup and 2 tablespoons milk
  • 3/4 cup water
  • 3/4 cup shortening
  • 3 eggs 
In a large mixing bowl, place 1-3/4 cups flour, sugar, yeast and salt. Heat milk, water and shortening to 120 degrees F-130 degrees F. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.

Cabbage, onion and ground meat create the tasty filling for this treat
Filling: 
  • 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
Brown meat in large skillet and crumble.  Shred cabbage and onions in a food processor or finely chop. Add oil to a separate large pan and cook cabbage onion mixture stirring ofter until mixture is translucent adding salt, pepper, and caraway toward the end of the cooking.  Mix in browned meat and remove from heat and allow to cool to room temperature. 

Egg wash and a sprinkle of sea salt and caraway seed complete this delight
To form the Runzas I punch down the dough and divide into 20 equal parts.  Working on a lightly floured board I roll each piece of dough into about a 6" circle.  Using the back of a teaspoon I a spread a small amount of spicy brown mustard in the center of the rolled dough.  Using an ice cream scoop I place 3 - 4 ounces of the filling in the center of the dough and draw the edges up and pinch closed.  Using kitchen scissors I cut off the excess dough and position the bun on a parchment lined baking sheet, cut side down.  I place the formed Runzas in a warm location. Cover and allow to rise for about 30 minutes.  At the end of the second rise I brush with an egg wash and sprinkle with sea salt and caraway seed. Bake in a moderate oven at 350 degrees F for 12 - 15 minutes or until golden brown. 

Runzas fresh out of the oven


 Your ready to Runza!

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