Runzas

Recipe View Sauté the Savory Filling: In a large skillet set over medium-high heat, introduce the ground beef and chopped onion. Cook, stirring frequently, until the beef crumbles and browns evenly, and the onion softens, approximately 8-10 minutes. Drain off any excess grease meticulously. Stir in the shredded cabbage and season with 1 teaspoon of salt, or to taste. Continue cooking until the cabbage is tender, around 15-20 minutes longer. Set the mixture aside to cool slightly.

Recipe View Craft the Dough: In a spacious bowl, whisk together the warm water and melted butter until well combined. In a separate bowl, unite the dry milk powder, sugar, 1 1/2 teaspoons of salt, and active dry yeast. Gradually incorporate this dry mixture into the wet ingredients, stirring until a smooth batter forms. Introduce the beaten egg, stirring until fully incorporated. Gradually add the flour, 1/2 cup at a time, mixing until a smooth and pliable dough develops.

Recipe View Assemble the Runzas: On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Using a knife or pastry cutter, divide the dough into 4-inch squares. Place a generous scoop of the beef and cabbage mixture onto the center of each square. Gather the corners of each dough square towards the top, pinching them together to create a sealed parcel. Place the assembled runzas, seam-side down, on a baking sheet prepared with parchment paper. Cover the rolls with a damp cloth and allow them to rise in a warm place for about 20 minutes.

Recipe View Bake to Golden Perfection: Preheat your oven to 375 degrees F (190 degrees C). Bake the runzas in the preheated oven until they achieve a beautiful golden-brown hue, approximately 20-25 minutes. Let them cool slightly before serving.