Runza | Cooking The States (Nebraska)

Ah, the runza, that glorious, humble gem hailing from the wide open expanses of Nebraska. Stuffed with a hearty mix of ground beef, onions, cabbage, and seasonings, this pocket of perfection encapsulates the spirit of the Midwest: simple, honest, and unpretentious. What you’re tasting isn’t just a meal, it's a slice of the heartland, proof that even in the simplest dishes, we can find a rich and profound narrative 🤘🏼 Adam

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Runza

Cook time: 1 HourInactive time: 1 H & 30 MTotal time: 2 H & 30 M

Runza is a regional cuisine native to Nebraska, specifically a type of sandwich made with a yeast dough bread pocket and filled with beef, cabbage or sauerkraut, onions, and seasonings.Check out my Patreon page for the homemade Sauerkraut recipe.

Ingredients

Runza Dough

• 1 cup Water, warm (237 grams)
• 2 Tbsp Sugar (25g)
• 2 ¼ tsp (1 packet) Active Dry Yeast (7g)
• ½ cup Whole Milk (122g)
• ¼ cup Unsalted Butter, melted (57g)
• 1 Egg (50g)
• 1 tsp Kosher Salt (4g)
• 5 cups All-Purpose Flour (610g)

Runza Filling

• 1 ½ pounds Ground Beef (80/20)
• 1 Onion, diced
• 1 Garlic Clove, minced
• 4 cups Sauerkraut, shredded and drained
• Kosher Salt, to taste
• Black Pepper, to taste

Instructions

Runza Dough

1. In the bowl of a stand mixer, dissolve the sugar into the warm water, sprinkle the yeast on top and let it bubble up, about 5 minutes. Pour the milk, melted butter and egg into the yeast mixture and whisk until smooth. Pour the flour on top. Knead with the dough hook attachment just until a shaggy dough forms, then stop. Allow the dough to relax, uncovered, for 20 minutes.
2. Add the salt to the top of the dough, continue kneading on medium speed until the dough is smooth and elastic, about 8-10 minutes. Remove the bowl from the mixer, cover with plastic and allow to bulk ferment at room temperature for 1-1.5 hours or until nearly doubled in size.
3. After the dough has risen, punch it down and divide it into 8 portions roughly 130-140 grams each. Shape each portion into a small puck shape and allow it to rest for 10 minutes. Using the tips of your fingers and pinching the corners of the dough shape it into a rectangle about 6 by 8 inches long. Place the filling on one side of the rectangle, then fold the dough over hamburger-style and seal the edges. Place the shaped Runza on a parchment paper-lined baking sheet and allow to proof until noticeably puffy, about 30-45 minutes.
4. Preheat the oven to 375F.
5. Once the runzas are puffy, bake them on the middle rack of the oven until the outside bread is golden brown, about 25 minutes. Carefully remove the runza from the oven and let them cool for 5-10 minutes before serving.

Runza Filling

1. Shape the ground beef into small patties and season with salt. In a large skillet over high heat, brown the ground beef over medium heat. When the patties take on color, break the meat up into crumbs with a cooking utensil, then add the chopped onion and garlic. Cook, stirring occasionally, until the beef is fully browned and the onions are soft, about 5 minutes. Add the sauerkraut, a pinch of salt and a few cracks of black pepper. Continue cooking until the pan looks dry and almost all the moisture has been cooked out of the vegetables, about 8 minutes.
2. Drain off any excess liquid from the pan, then set the mixture aside to cool before using.

Adam's Notes

• Feel free to add any additions to this base recipe. Sautéed veggies, cheese, spices, etc., are all nice. Again, just ensure that most of the moisture has been cooked out of whatever you’re adding. We need a dry mixture or the runza could get soggy and break while baking.
• Serve the runza with mustard and/or other sauces, such as: spicy ranch, hot sauce, etc. Whatever floats your boat.
• Feel free to use fresh cabbage. If using, add it when you add in the onions and ensure that most of the liquid has been cooked out.

Filling Ideas:

1. O.G. with Cheese (Pro)
2. Spicy Jack (Bacon, Jams, Pepperjack, Spicy Ranch)
3. Beet Caraway

Beet Sauerkraut

Check out the recipe over on my Patreon page by clicking the photos