Bierock was a staple at our house, especially after my Dad married Connie – a hard working, big hearted woman who loves to cook. I would venture to say that Connie is happiest when she’s in the kitchen, and she is especially gifted at cooking for large, hungry harvest crews. My Dad is a wheat farmer and whenever harvest was around the corner, Connie would busy herself with filling the freezer to accommodate all the hungry men who would be over for dinner after a long, hot, dirty work day.
Dad and Connie, looking good in denim |
Dad and Connie cuttin’ a rug |
A rare and priceless picture of my Dad at the ocean |
- Start by sweating the onions over medium/low in a large soup pot with a big pinch of salt and 1 small glug of olive oil (about a tablespoon) for 5-7 minutes. Be sure not to brown them.
- Add the mushrooms to the pot, another pinch of salt, a few cracks of pepper, and sweat them together, semi-covered, for 10-15 minutes, stirring occasionally.
- When the mushrooms have shrunk down, started to brown, and have released a lot of liquid, add the cabbage. Continue to cook over medium/low heat, stirring occasionally, until the cabbage has softened and released it’s liquid as well.
- Add the soy cream, if using, and stir to incorporate.
- All in all, this pot ends up being on the stove at a consistently low/medium heat for about an hour.
- Taste and adjust for seasoning. This is when I noticed mine was a bit bland and added the tablespoon of veggie stock powder.
- Transfer the filling to a bowl to let it cool – it’s much better to assemble the pockets when the filling is cooled properly. Alternatively, you could make the filling the day before and refrigerate it over night. This is what Connie does and it gives great results.
Working with one half of the dough at a time, roll the dough out nice and thin into a big square.
Using a butter knife cut the dough into squares, roughly 5X5 or 6X6.
Now at my house we just put salt and pepper on top and called it good. While working at Wheatfield’s, I had the opportunity to work with Don Fortel – a great man, who taught me a lot about cooking and a lot about life. He made bierock for the bakery one day and served them with whole grain German mustard. I was scandalized by such an unseemly act at first, but of course he was right. Good quality mustard is the perfect condiment for this.
Thank you so much for the wonderful message! It really makes my day to receive messages like these. So happy this post meant something to you! I hope the recipe works out 🙂
My grandparents are from a small town in central Kansas and my grandma would make these, and I freaking love them so much!!! I didn't know they were German until I went looking for the vegan version and found your recipe. Thank you so much for giving me a taste of childhood and the knowledge of where they come from! My grandma has dementia so she sometimes cannot hold a cohesive conversation. Thank you again, this is great!!
No, who are YOU?! Haha. I love this post because it has drawn so many awesome comments from fellow Kansans scattered across the globe 🙂 Thank you so much for taking the time to say hello! I hope these work out for you. Good luck!!
WHO ARE YOU??!? I'm from Colby, and I worked at Wheatfields, too! 🙂 I live in Paraguay now and am readying for a big Kansas Day party we are hosting for the embassy community. I've been a vegetarian for 21 years, and have been making mediocre bierocks for much of that time, but had the "mushroom" epiphany myself this morning and hopped online to see how that's worked out for other folk. Thanks for posting this! 🙂
Thank you for this! I'm from southwest Kansas myself. I have been craving Bierocks like crazy lately, but didn't know where to start with a vegan adaptation. Going to stick with a veganized version of grandma's dough, but excited to try this!
I guess that would depend on how you like your mushrooms. In the photo above they're sliced, but it would work either way.
Do I chop or slice the mushrooms
That's awesome! I love that Kansas girls are finding this recipe 🙂 Let me know how they work out for you!
How great! So crazy. I am from Salina, KS currently living in Lawrence. <3 Wheatfields. Mom has been making bierocks since I was a little girl. I was actually just enjoying some she sent home with me wondering if I could find a healthier recipe/ meat alternative and found your recipe. So happy I read the comments! Can't wait to try these and blog myself! 🙂
Wow Megan, you just made my whole day. Thanks so much for saying hello and giving a nod to all of those commonalities. It makes me smile. I really hope these worked out for you, and that you got to share the Volga German love in Park Slope!
Hi,
I can't believe I came across this blog this morning – it is fully of coincidence and serendipity. I was looking for a vegetarian bierock recipe because my daughther needs to bring something from a different "culture" for a school event. We live in Brooklyn, NY, but I am originally from Hays, KS, and I too am of Volga German heritage. I thought of making bierocks, but since I am vegetarian now too, I sat down this morning to look for a recipe, and found your blog. Other coincidence is that I went to KU and ate at Wheatfields all the time and my aunt even worked there for awhile. So, from one fellow Kansas Volga German Jayhawk vegetarian to another, thanks for the recipe – I am going to try it today with mushrooms and cabbage from the Prospect Park farmer's market in Park Slope, Brooklyn, NY.
Megan
As luck would have it, I have a handwritten recipe for "Katoffl und Klas" (Potatoes and Dumplings) from your grandmother, Fern Margaret Dumler. Cubed potatoes are almost done boiling when the dumpling dough is added. The dumpling mixture is flour, baking powder, eggs and milk. Small spoonfuls, one at a time. The dumplings floating to the top is the signal that they are done. Then, your grandmother says to drain well and cover with salted heavy cream. Waa-hoo! Top with buttered, browned bread cubes.
I remember sitting at HER kitchen table, watching her create those wonderful, delectable, heart-valve-clogging German/Russian dishes. She suggested each and every recipe be served with "a generous portion of love". (Says so in the front of the recipe book she gave to me.) She would be very proud of your exploration of culinary art, Lacey.
Love you lots,
Mom
Kartoffel means potato
Glaze is the look in my eyes after I eat about 4 pounds of kartoffeln und gloess…
Thank Heath! I was hoping to hear your thoughts on this – I knew you'd know more about the kartoffein/kedovel. Your take on the mushrooms makes me smile. Thanks for reading~ xx
Oh, how the German language has digressed in our home! "Kedovel and glace" is actually "Kartoffeln und Gloess."
http://www.familycookbookproject.com/view_recipesite.asp?rid=2501708&uid=56507&sid=123967
The above is close, but Connie uses leftover mashed potatoes in the glase, and none of it gets fried, just drowned in cream and butter =]
I'm getting hungry for butterballs now, too!
Cool stuff(ing), sis! The mushrooms are very true to our heritage. Life was hard in the Volga River region of Russia for those German immigrants, and foraging was part of survival. Considering the number of poisonous mushrooms afoot, putting mushrooms on the table was a real risk, but it was taken to feed families. A love of mushrooms is afforded to us through a hard-won knowledge, and I view their use in bierock as a tribute!