Runza -

4 from 2 votes

Runza

Welcome to the unofficial state food of Nebraska-the Runza. They are fluffy bread pockets filled with savory ground beef and crunchy cabbage for the perfect handheld meal.

Prep Time1 40

Active Time30

Course: Lunch, Snack

Cuisine: American

Keyword: runza

Yield: runzas

Calories: 274kcal

Author: Author: Maddy & JD - Them Bites

Materials

For the Dough

1½ cups warm water
1½ tbsp dry active yeast
1 tbsp white sugar
4 tbsp melted unsalted butter
2 tsp salt
4 - 5 cups flour
1 tsp oil

Filling

1 tbsp olive oil
1 lb ground beef
1 medium white onion chopped
4 cups chopped green cabbage about ½ a head
4 garlic cloves minced
2½ tsp kosher salt
2 tsp black pepper
1 egg beaten

Instructions

For the Dough

In a large mixing bowl, gently combine water, yeast and sugar. Set aside for 5 - 10 minutes until yeast has become frothy. (If it doesn't foam, you'll need to start over again with new yeast).
Add melted butter, salt, and about 2 cups of flour. Mix well with a wooden spoon or rubber spatula until incorporated. Add remaining 2 cups of flour and mix until you can dump it onto a lightly floured surface. Knead until the dough becomes elastic and smooth (about 5 minutes). If the dough is still sticky, add a little bit more flour until smooth.
Oil the inside of a clean large mixing bowl and add the dough. Cover with a clean cloth or plastic wrap. Let rise for about an hour until it has doubled in size.

Filling

While the dough is rising, heat a large skillet over medium high heat. Add the olive oil.
Add the ground beef and onions, breaking up the meat into small pieces. Season with half of the salt and pepper. Once the meat is browned, drain excess fat.
Add the cabbage, garlic, and remaining salt and pepper. Cook, stirring occasionally, until cabbage is slightly wilted and cooked. (You want it soft but still a little crunchy). Set aside to cool before assembling.

Assembly

Cut dough ball in even halves. Put one half back in the bowl covered while you work with the other.
Cut piece in even halves again. Then cut into 3 even balls. (You can eyeball it, they don't have to be exact). Take a piece and roll into a smooth ball. On a lightly floured surface roll dough to create a ¼ inch thick, 6" x 8" rectangle.
Spoon roughly ½ - ⅔ cup filling into the middle of the rectangle. Fold opposite sides of the dough over and pinch edges to seal. Repeat with remaining open sides, then pinch all together. Place seam side down on a sheet pan covered with parchment paper. (Place them a few inches apart for them to rise again). Repeat the last two steps until you have 12 runzas.
Preheat oven to 375 ℉. Let runzas rise for 20 - 30 minutes until slightly puffy.
In a small ramekin, add your beaten egg with a splash of water and mix. Brush the tops of the runzas with the egg. (This will help them brown).
Bake for 20 - 25 minutes or until golden brown.

Video

Nutrition