Runza (Nebraska Beef and Cabbage Hand Pies)

Ingredients

• 1 cup warm milk (about 110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar, divided
• 1/3 cup unsalted butter, melted and cooled slightly
• 1 large egg
• 1 tsp salt
• 3 3/4 cups all-purpose flour, plus more for dusting
• 1 lb ground beef (80/20)
• 1 small onion, diced
• 3 cups shredded green cabbage (about 1/2 small head)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 egg, beaten, for egg wash

Before you cook

• Warm the milk to about 110°F and stir in the yeast and a pinch of the sugar; let it sit for 5-10 minutes until foamy.
• Melt the butter and let it cool slightly so it will not scald the yeast.
• Dice the onion and shred the cabbage.
• Beat the egg for the wash and set it aside.

Steps

1. In a large bowl, whisk together the foamy yeast mixture, the remaining sugar, the melted butter, the egg, and the salt.
2. Add the flour one cup at a time, stirring after each addition, until a shaggy dough forms.
3. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic (or knead in a stand mixer with a dough hook for about 6 minutes).
4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour, until doubled in size.
5. Heat a large skillet over medium-high heat, add the ground beef and diced onion, and cook for 6-8 minutes, breaking up the meat with a spoon, until the beef is browned and the onion is soft.
6. Drain off any excess grease from the skillet.
7. Stir in the shredded cabbage, salt, pepper, and garlic powder, and cook for 8-10 minutes, stirring occasionally, until the cabbage is fully wilted and tender.
8. Remove the filling from the heat and let it cool to room temperature so it will not tear the dough.
9. Preheat the oven to 375°F and line two baking sheets with parchment paper.
10. Punch down the risen dough and divide it into 6 equal pieces.
11. On a floured surface, roll each piece into a roughly 6-by-8-inch rectangle.
12. Spoon about 1/2 cup of the cooled filling onto the center of each rectangle.
13. Fold the dough up and over the filling from all sides, pinching the seams firmly to seal, then flip each pocket seam-side down.
14. Place the sealed runzas seam-side down on the prepared baking sheets, spacing them a couple of inches apart.
15. Cover loosely and let them rest for 15-20 minutes until slightly puffed.
16. Brush the tops with the beaten egg.
17. Bake for 18-20 minutes until golden brown on top.
18. Let the runzas cool on the pan for 5 minutes before serving warm.