The Nebraska Runza, also known as a bierock, is a beloved handheld savory pastry deeply rooted in the state’s culinary tradition, particularly tied to its German-Russian immigrant heritage from the late 19th century. This comforting dish features a soft, yeasted dough encasing a hearty filling of ground beef, onions, cabbage, and seasonings, creating a portable meal that’s both satisfying and nostalgic. Often described as a “hot pocket of happiness,” the Runza is a staple in Nebraska, with fast-food chain Runza Restaurant popularizing it across the Midwest. Perfect for a cozy dinner or a grab-and-go lunch, this dish encapsulates the heart of Nebraska’s farm-to-table ethos with its simple, wholesome ingredients.
Ingredients (Makes 8 Runzas)
For the Dough:
- 4 ½ cups (540g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon (10g) active dry yeast
- 1 teaspoon salt
- ¾ cup (180ml) whole milk, warmed to 110°F (43°C)
- ½ cup (120ml) water, warmed to 110°F (43°C)
- ¼ cup (60g) unsalted butter, melted
- 1 large egg, room temperature
For the Filling:
- 1 pound (450g) ground beef (80% lean, 20% fat for flavor)
- 1 medium yellow onion (about 1 cup, 150g), finely chopped
- 3 cups (240g) green cabbage, finely shredded
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce (for umami depth)
- ½ teaspoon smoked paprika (optional, for a subtle smokiness)
- 1 tablespoon vegetable oil (if needed, depending on beef fat content)
For Assembly and Baking:
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Optional: melted butter for brushing after baking
Equipment
- Large mixing bowl (for dough)
- Medium skillet (for filling)
- Rolling pin
- Baking sheet
- Parchment paper or silicone baking mat
- Clean kitchen towel
- Small bowl (for egg wash)
Step-by-Step Instructions
- Prepare the Dough
In a large mixing bowl, combine 2 cups (240g) of the flour, sugar, yeast, and salt. In a separate bowl or measuring cup, whisk together the warmed milk, water, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a shaggy dough forms. Gradually add the remaining flour, ½ cup at a time, until the dough is soft but not sticky—about 4 ½ cups total. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Form the dough into a ball, place it in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place (about 75°F/24°C) for 1 hour, or until doubled in size. - Make the Filling
While the dough rises, heat a medium skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, for 5–7 minutes until browned and no longer pink. If the beef is very lean, add 1 tablespoon of vegetable oil to prevent sticking. Add the chopped onion and garlic to the skillet, cooking for 3–4 minutes until the onion is soft and translucent. Stir in the shredded cabbage, salt, pepper, Worcestershire sauce, and smoked paprika (if using). Cook for another 5–7 minutes, stirring occasionally, until the cabbage is tender and wilted. The mixture should be moist but not wet—if there’s excess liquid, drain it off to avoid a soggy filling. Set the filling aside to cool slightly. - Divide and Shape the Dough
Once the dough has doubled in size, punch it down to release the air. Turn it onto a lightly floured surface and divide it into 8 equal pieces (about 100g each). Shape each piece into a ball, then cover with a towel and let them rest for 5 minutes—this makes rolling easier. Working with one dough ball at a time, roll it into a 6-inch (15cm) circle, about ¼-inch thick. If the dough springs back, let it rest a bit longer. - Fill the Runzas
Place about ⅓ cup of the cooled beef and cabbage filling in the center of each dough circle. Be careful not to overfill, as it can make sealing difficult. Fold the dough over the filling to create a half-moon shape, bringing the edges together. Pinch the edges tightly to seal, ensuring no filling leaks out during baking. For extra security, you can crimp the edges with a fork or fold them over like a dumpling. Place the filled Runzas seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart. - Second Rise
Cover the Runzas with a clean kitchen towel and let them rise for 20–30 minutes in a warm place until slightly puffy. Meanwhile, preheat your oven to 375°F (190°C). - Bake the Runzas
Brush the tops of the Runzas with the egg wash to give them a shiny, golden finish. Bake in the preheated oven for 18–22 minutes, or until the Runzas are golden brown and the dough sounds hollow when tapped. If desired, brush the hot Runzas with melted butter straight out of the oven for a softer crust and richer flavor. - Serve
Let the Runzas cool for 5 minutes before serving—they’ll be very hot inside! Serve them as is, or with condiments like ketchup, mustard, or hot sauce on the side for dipping. They pair well with a simple green salad or fries for a complete meal. Runzas can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months—reheat in a 350°F (175°C) oven for 10–15 minutes.
Tips for Success
- Dough Consistency: The dough should be soft and slightly tacky but not sticky. If it’s too sticky, add a little more flour, 1 tablespoon at a time, during kneading.
- Filling Texture: Cook the cabbage until tender but not mushy—it should retain a slight bite to contrast with the soft dough. Drain any excess liquid to prevent a soggy Runza.
- Sealing: Make sure the edges are sealed tightly to avoid leaks. If the dough tears, patch it with a small piece of dough and pinch to seal.
- Make Ahead: You can prepare the filling and dough a day ahead. Store the filling in the fridge and let the dough rise slowly in the refrigerator overnight. Bring both to room temperature before assembling.
Variations
- Cheese Runza: Add ¼ cup of shredded cheddar or pepper jack cheese to the filling for a melty twist, a popular variation at Runza Restaurant.
- Spicy Runza: Mix in ½ teaspoon of red pepper flakes or a diced jalapeño with the filling for a kick.
- Mushroom Addition: Sauté ½ cup of diced mushrooms with the beef for an earthy flavor, a common tweak in homemade recipes.
- Breakfast Runza: Swap the beef for sausage, add scrambled eggs to the filling, and include cheese for a breakfast version.
Why This Recipe Works
This recipe balances a soft, slightly sweet yeasted dough with a savory, well-seasoned filling, capturing the essence of a traditional Nebraska Runza. The dough is enriched with milk, butter, and egg for tenderness, while the filling’s simplicity—beef, cabbage, onion, and minimal seasoning—lets the ingredients shine without overpowering the bread. The double rise ensures a light, fluffy texture, and the egg wash gives the Runzas their signature golden sheen. It’s an authentic taste of Nebraska that’s worth the effort!