Sunday 15 January 2017


2 months ago a cell brother shared about his wife made very nice Runza for him. Something that he tasted in the US but has not found them in local market. As the brother shared that it taste fantastic and the only way we can eat it is to make your own.

I was inspired by this brother and decided to go into google to search for recipes. Viewing few recipes and decided to try making it though I have not tasted this before. With my own imagination and not following through the recipes, this is what I made.

Apparently, Runza origin from Russia. Mainly ground beef with cabbages, salt and pepper wrap in a thin crust and bake. According to this Brother it is quite popular in US.

2 weeks ago I made my first batch of runza using cooked butternut mixed with flour for the crust. So, it was yellow colour and taste really good.

Yesterday, I made a 2nd batch using normal bread dough. Husband said the 2nd batch taste better than the first. I guess it is because first batch was non-diary. Whereas the 2nd batch was diary. I have added milk to the dough. The crust is softer. They are both nice. Just that 2nd batch is cooked with more experience.😊

I will share here the recipe for the 2nd batch in this blog😊. Hope you will like my sharing.

Ingredients for Dough:
1/2 cup milk
1/2 cup (1 egg + water)
1 tsp salt
1 tsp raw sugar(you may use white sugar)
2 tbsp olive oil(you may use soft butter or magerine)
2 1/2 cup bread flour
1/2 cup rye flour(you may replace wt bread flour)
1 tsp instant yeast

Method for Dough:
Place all ingredients in sequence into breadmaker(BM). Set to dough function. My BM is function C10, 25min. Let the BM complete the dough function. Off the electricity. Let the dough proof in the BM until it is double in portion. Set aside for use.

If you do not have a BM, combine all above ingredients and knead by hand or mixer it into a soft smooth dough. Leave dough into a large bowl, cover the bowl with cling wrap and let the dough prove to double.  Set aside for use.

Ingredients for filling :
300g minced/ground beef
1/4 cabbages, chopped. Appro 2 cups. 
1 yellow onion, chopped(or any kind)
2 garlic, minced
1/2 tsp sea salt(or any type of salt)
1/2 tsp raw sugar(or any kind of sugar)
Some light soy sauce (you may opt this out and replace with sea salt)
A dash of pepper
A dash of  paprika ( optional)
1-2 stalk of green spring onion, chopped(optional)
1-2 tbsp olive oil(or any kind of cooking oil)
1 tbsp of corn flour/potatoes flour + 1-2 tbsp of water

Ingredients : 1 egg for eggwash

Method for fillings:
1. In a wok or frying pan, put in oil, minced garlic and chopped onion. Saute until garlic slighty brown and onion soft and translucent. 

2. Add ground beef, salt, pepper, paprika and sugar and continue to saute until beef is no longer red and turn to pale brown colour.

3. Add cabbages and some light soy sauce to taste. Stir and cook until the cabbagges is soft. Check the taste to your desire.

4. Add the corn flour with water mixture to thicken the beef mixture. (Optional step) The purpose to add this last step is to reduce the liquid and let the beef mixture be less wet as cabbages produces liquid after cooked. Remove from fire and set aside

Method for the Runza:
1. Remove dough from BM, divide it into 12 equal portions. Floured the worked board, take 1 portion of dough with a rolling pin, roll into a round thin piece. Place 2 tablespoons of the beef mixture filling onto the round thin dough. Wrap into your desired shape. Place it into baking tray prelaid with parchment paper.

2. Continue to roll and wrap the rest dough and beef. 

3. Preheat oven to 180°C.

4. When oven is heated, brush eggwash over all the runza just before placing into oven. Bake the runza in preheated oven for 15-20min. Please note the timing and oven temperature may vary for different oven. So please adjust it accordingly. 

Enjoy your baking!

You may like to try these recipes too:
1. buns-for-breakfast
2. Butternut-pizza-crust

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