its too hot Somewhere between baby bath water and lukewarm is good Add flour
salt
and yeast Mix together
place in oiled bowl
flip to coat in oil
cover with lid or plastic wrap Let sit 1 hour
or until doubled in bulk Separate into balls Somewhere between a golf and tennis ball
depending on how big you want the runzas to be
I guess Let those rest at least 15 minutes
Preheat oven to 350 Lightly flour a work surface
and roll a bit of dough out to as thin a circle as you can manage without tearing it Its ready for filling
While the water-oat mix is cooling
get started with your filling First
get the cabbage shredding out of the way Then dice your onions
sing Im NOT crying Flight of the Conchords style as you go wink This will probably take you as long as the water to cool
if you are doing the shredding by hand When the bread dough is rising and has about 30 minutes left to rise
start with making the filling
Saute the onions until translucent 10-12m
and crumble in the beef I had to use a bread dough scraper to chop it up small enough to really work with
so it didnt stick to the pan If sticking does occur
add a little more oil When those are mixed together and heated through
add your cabbage I promise it cooks down
Stir those around a bit and let flavors meld When the cabbage is getting lighter in color and is softening
add your seasonings Let this simmer on a low temp as you work with the bread dough
and let the dough balls rest Roll out dough ball when it has rested
and fill with 1/3c to 2/3c 1/3 is about right for an 8 or 9 circle
so more if you made yours bigger Add additional Worcestershire and soy sauce as needed
filling should be moist but not WET
To fold the dough around the filling and make it look nice
I flipped one long corner over
flipped the short ones down Wet the last dough flap with water
flip up and press it inches Wetting it will help it stick and not open up It should look something like a burrito now Dust with flour on all sides so it wont stick to your pan and break open Place
seam side down
on a greased pan and start over Continue until you run out of dough or you run out of filling
