Ingredients
For the dough:
- 1 cup milk
- 4 oz. sourdough starter (directly from the fridge, or discard sourdough starter is fine)
- 2 Tablespoons water
- 2 large eggs
- 3 cups bread flour (+ 1/2 cup or so)
- 1 cup whole wheat flour
- 1/4 cup sugar
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1/4 cup melted butter
For the filling:
- 2 – 4 cloves garlic, peeled
- 1 large sweet onion, peeled and chopped into large chunks
- 1 1/3 lb. lean grass-fed ground beef
- 1/2 of a medium cabbage, cut into chunks
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated garlic
- 1/2 – 1 teaspoon ground white pepper
- Red Robin Seasoning (or salt), Trader Joe’s 21 Seasoning Salute (or Mrs. Dash) & freshly ground pepper, to taste
Instructions
- Put the milk, sourdough starter, water, eggs, 3 cups bread flour and whole wheat flour, sugar, yeast and salt in the bowl of your stand mixer (or a large bowl) and stir to mix.
- If using a stand mixer, set the mixer on speed 2 and add the butter a bit at a time, alternating with a bit of extra bread flour, until all the butter has been added and the dough comes together nicely. Continue kneading the dough for about 5 minutes, adding bits of bread flour as needed to prevent sticking, until you have a slightly sticky dough that nicely cleans the bowl. (Hand mixing instructions in comments below.)
- Dump the dough out onto a floured surface. Oil the bowl with a bit of olive or avocado oil, shape the dough into a ball, set the ball into the bowl, then turn over to coat ALL the dough in oil. Cover the bowl and let rise in a warm place for at least 40 minutes or up to 2 hours, until doubled in size.
- While the bread dough is rising, make the filling: put the garlic and onions in your food processor and pulse to chop into little bits. Remove from the food processor and add the cabbage. Pulse to chop the cabbage well.
- Heat a medium saute pan or wok over medium heat. Add the garlic, onion and ground beef and cook, chopping the meat frequently with a silicon spatula, until the meat is all browned. While cooking, season the meat generously, tasting as you go.
- Add the onion powder, garlic power and white pepper and stir to mix. Stir in the chopped cabbage and continue cooking uncovered for about 10 minutes, stirring frequently, then reduce heat to medium low, cover and cook for 20 – 30 minutes, stirring occasionally, until the cabbage is very, very tender and soft. Add seasonings until it tastes just a little too peppery.
- When the dough is done, preheat the oven to 375 F. and spray a baking sheet with cooking spray. Separate the dough into 12 pieces. On a floured surface, roll each piece of dough as thin as possible without making holes or tearing (about 1/8 inch thick).
- Dust a bowl with flour and put one of the rounds in the bowl, letting it go up the sides of the bowl a bit. Put 1/3 – 1/2 cup of filling in the middle, add any cheeses or toppings you want, then pinch the dough up around the filling until it’s sealed. When you flip it over, it should be a nice rounded rectangle shape.
- Set each Runza seam side down on the prepared baking sheet. Repeat until all the Runzas are formed. Bake at 375 F. for 20 – 25 minutes or until the pockets are nicely browned on top. Spray the tops of the hot Runzas with cooking spray or brush with melted butter. Enjoy!
Notes
To make this dough by hand, add the butter in with the rest of the dough. Turn it out onto a floured surface and knead for 5 – 7 minutes or until you have a nice pliable dough.
Because we have a small family, I like to divide this dough into thirds, wrap and refrigerate 2 of the 3, then cook one third at a time. The dough can be used for other things, too, like buns or “puffs” (bits of dough for dipping) or even for sweet rolls for breakfast!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.