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Bierocks with Wagyu Beef and Cabbage

Bierocks with Wagyu Beef and Cabbage

Prep Time: 2 Hours
Cook Time: 45 Minutes
Servings: 16 Bierocks
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 CUP Milk (80°)
  • 1 Egg
  • 1 TBSP Sugar
  • 2 1/2 TSP Instant Yeast
  • 6 3/4 CUP Bread Flour
  • 1 TBSP Salt
  • 2/3 CUP Soft Butter
Egg Wash
  • 1 Egg (beaten)
  • 1 TSP Water


          • Stand Mixer
          • Large Skillet
          • Large Bowl
          • Baking Sheet with Parchment Paper
          • Pastry Brush

          FIRST STEP

          Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          Place the warmed milk (80°F), egg, and sugar in the stand mixer bowl.

          In a separate bowl, mix together the instant yeast and bread flower. Then, add it to the bowl containing the milk.

          Add the salt and soft butter to the stand mixer bowl as well.

          Knead the mixture for 8-10 minutes on first speed until smooth dough forms.

          Cover the bowl of dough, and let it sit on the kitchen counter (at 75°F) to ferment for 45 minutes.


          Heat a large skillet over medium-high heat.

          Add in the grapeseed oil and butter. Allow the butter to melt.

          Once the butter is melted, add in the julienned sweet onion, and allow the onions to caramelize.

          Once the onions caramelize, add in the minced garlic. Cook for 3 minutes.

          Push the onions off to one side of the pan, and add in the Fullblood Wagyu ground beef to the other side. Allow the beef to brown while breaking up the meat with your spoon.

          Add in the shredded green cabbage and kosher salt. Once the cabbage is wilted down, turn off the heat.

          Place the contents of the pan in a large bowl, and fold in the shredded cheddar cheese. This is your filling.

          Place the bowl with the filling in the refrigerator, and let it cool for 30 minutes.


          Divide the dough into 4 ounce portions.

          Roll each piece of dough into a 1/4-inch-thick circle.

          Place a 1/2 cup of the filling in the center of each dough circle.

          Bring the corners of the dough to the center, and pinch to seal like a purse.

          Place the filled bierocks seam-side-down on a baking sheet line with parchment paper.

          Using a pastry brush, brush the egg wash (1 egg beaten with 1 teaspoon of water) on the top of each bierock. Then, sprinkle a pinch of kosher salt on each bierock.

          Let the bierocks proof for 25 minutes.

          Preheat the oven to 375°F, and cook the bierocks for 20-25 minutes until golden brown.

          FINAL STEPS

          Put the bierocks on a large platter, and serve warm.


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