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
4 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.)
5 Then add: ⅓ cup sugar, ½ cup Crisco, ½ Tbsp salt (1½ tsp), 1 egg (well beaten).
6 Flour: 8–9 cups all-purpose flour, added last (enough for a soft dough).
Make the dough
7 Combine the warm liquids. Mix in sugar, Crisco, salt, and egg.
8 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.
9 Let rise in a warm place until about doubled.
10 Punch down and let rise a second time. When it comes up, it’s ready to make bierocks.
Assemble & Bake
11 Roll dough out and cut into 5×5-inch squares.
12 Place about 1 heaping tablespoon of filling in the center.
13 Pinch edges together; place seam side down on a greased cookie sheet.
14 Bake at 375°F for ~25 minutes, or until golden brown.
15 Note: The less dough one uses, the better.
