Runzas (From Scratch)

If you are a German from Nebraska, you must have this recipe. There are lots of shortcuts, but here is the dough and filling from scratch. Making the dough from scratch is far better than the frozen dough shortcut, but it is time consuming. They also freeze well.

• Ready In: 4 hrs 20 mins
• Serves: 16

Ingredients

• For the Dough

• 2  cups warm water
• 2 (7 1/4g) packages active dry yeast
• 1⁄2 cup sugar
• 1 1⁄2 teaspoons salt
• 1  egg
• 1⁄4 cup butter, melted
• 6 1⁄2 cups flour

• For the Filling

• 1 1⁄2 lbs hamburger
• 1⁄2 cup onion, chopped
• 3  cups cabbage, shredded
• 1⁄2 cup water
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
• 1  dash Tabasco sauce (optional)

Directions

1. For the Dough:
2. 1. Mix water, yeast, sugar ans salt. Stir until dissolved.
3. 2. Add egg and melted butter.
4. 3. Stir in flour.
5. 4. Put in refrigerator for four hours.
6. For the Filling:
7. 1. Brown hamburger and onion. Drain off excess grease.
8. 2. Add cabbage, seasonings and water then simmer for 15-20 minutes.
9. 3. Let cool before filling Runzas.
10. For the Runzas:
11. 1. Roll dough into an oblong shape and cut into 16 squares.
12. 2. Divide filling between the squares.
13. 3. Pull the four sides together and press to seal.
14. 4. Place on greased cookie sheet and bake 20 minutes at 350 degrees.