Bierocks (Adapted from Cooking Light)
1/4 c chopped onion
pinch of sugar
1/2 lb ground turkey
2 c finely shredded cabbage
3T Worcestershire sauce
1/4 c sugar
1 package dry yeast (about 2 1/4 teaspoons)
1/2 c warm water (100° to 110°)
1/2 c low-fat milk
1/4 c oil
3/4 t salt
2 large eggs, lightly beaten
4 c bread flour
In a small bowl add a few tablespoons of the sugar into the warm water. Add the yeast and set aside for about 10-15 minutes until bubbly. In a large bowl add remaining sugar, milk, oil, salt, eggs and 3 cups of the flour. Add yeast mixture to the bowl and mix thoroughly. Turn out onto board and knead adding flour as needed. Knead until smooth and elastic. Dough will be sticky. Place in greased bowl and allow to double - about 1 hour. Meanwhile make filling.
Saute onion with salt and pinch of sugar in a skillet until caramelized. Add ground turkey and cook until turkey is browned-breaking up the meat as it cooks. Add shredded cabbage and cook until done. Add pepper and Worcestershire sauce. Set aside.
|Gather all four corners and pinch them together|
|OK so they weren't perfectly all the same size|
I've been reheating the leftovers in the microwave for lunch this week. I've been breaking them in half and then micowaving them for about 15 seconds. You can't microwave them too long because the bread gets that funny way it does in the microwave.