PICKED POCKETS/RUNZAS

Ingrediente

For Pockets

1 cup room-temperature whole milk

¼ cup granulated sugar

1 (/4-ounce) packet active dry yeast

4 cups unbleached all-purpose flour, divided

2 tablespoons melted salted butter

1 large egg, beaten

¾ teaspoon salt

For Filling

½ pound ground beef

½ large yellow onion, peeled and diced

¼ teaspoon ground cumin

3 cups shredded cabbage

¼ teaspoon salt

¼ teaspoon ground black pepper

I tablespoon whole milk

Instrucțiuni

1. To make Pockets: In a large bowl, mix milk and sugar until sugar is dis- solved. Sprinkle yeast over mixture and let bloom 5-10 minutes until yeast softens and foam starts to appear on the surface.

2. Mix to combine, then whisk in 2 cups flour. Add butter, egg, and salt. Whisk to incorporate.

3. Stir in remaining 2 cups flour ¼ cup at a time until mixture forms a dough. Turn onto a floured work surface and knead 10-15 minutes un- til a soft, smooth dough forms, adding flour as needed. Dough should be tacky but should not stick to your hands or your kneading surface.

4. Shape dough into a ball, tucking it in on itself toward the bottom to create a rounded top, then place in a large greased bowl, turning to coat. Loosely cover dough with plastic wrap or a damp towel and place in a warm, draft-free place to proof until doubled, about 1 hour. continued on next page

5. To make Filling: In a large nonstick frying pan over medium heat, cook beef until deeply browned, about 5-7 minutes.

6. Drain grease from pan. Return pan to heat and add onion and cumin. Cook until onion is translucent and beginning to soften, about 3 minutes.

7. Add cabbage and cook an additional 7-10 minutes until cabbage is tender. Remove from heat and season with salt and pepper.

8. Punch air out of risen dough. Divide dough into eight balls and flatten each to a 4" circle.

9. Spoon 2 tablespoons of Filling onto center of each circle. Be sure to leave edges clear of Filling. Bring edges of each dough circle together and pinch them to seal dough completely.

10. Place Bierocks on a greased baking sheet and cover with plastic wrap or a towel to rise 30-45 minutes until about 150 percent their starting size.

11. With 10 minutes of rising time remaining, preheat oven to 375°F.

12. Brush each Bierock lightly with milk and bake 20-25 minutes until golden brown and hollow-sounding when tapped. Remove from oven and cool on a wire rack 15 minutes before serving.

Note

PICKING THE PANTRY'S POCKETS

By now the cannier marks among you will have already kowtowed to the nature of the Picked Pocket, your heads spinning with ideas about all sorts of other possible flings for these flavor-sealed pouches. And there's plenty to try. Substitute spicy Italian sausage for the ground beef along with a small can of tomato paste, drop the cabbage in favor of chopped mushrooms and some ricotta cheese, and pizza pockets are yours. Cheddar and broccoli works too. Just remember to hold these close in public.