Cook the filling

1. In a large covered pot, melt Crisco. Add cabbage, onion, salt, and pepper; cover and steam about 30 minutes over medium heat.
2. In a separate skillet over low heat, cook ground beef, breaking it up as it changes color (do not fry hard).
3. Combine beef with cabbage in the same pot and cook another 20 minutes. Adjust seasoning to taste.

Dough

1. Liquids: scald 1 cup milk; dissolve 1 packet active dry yeast (2¼ tsp) in ½ cup warm water; add 1 cup water. (You’ll have 2½ cups liquid. Keep warm.)
2. Then add: ⅓ cup sugar, ½ cup Crisco, ½ Tbsp salt (1½ tsp), 1 egg (well beaten).
3. Flour: 8–9 cups all-purpose flour, added last (enough for a soft dough).

Make the dough

1. Combine the warm liquids. Mix in sugar, Crisco, salt, and egg.
2. Add flour last, mixing and working the dough well. A little more or less flour is OK. Prefer a soft—not stiff—dough; it bakes softer when it isn’t too stiff.
3. Let rise in a warm place until about doubled.
4. Punch down and let rise a second time. When it comes up, it’s ready to make bierocks.

Assemble & Bake

1. Roll dough out and cut into 5×5-inch squares.
2. Place about 1 heaping tablespoon of filling in the center.
3. Pinch edges together; place seam side down on a greased cookie sheet.
4. Bake at 375°F for ~25 minutes, or until golden brown.
5. Note: The less dough one uses, the better.