Runskis/Runzas
List of Ingredients
Runskis/Runzas
Runski Dough:
2 cups flour
1 Tbsp sugar
1 1/4 tsp salt
2 1/2 Tbsp nonfat dry milk
4 Tbsp unsalted butter at room temperature
1 package yeast dissolved in 3 Tbsp water with 1 tsp of sugar
1 egg lightly beaten with 1/4 cup very cold water
Combine flour, sugar, salt and dry milk. Cut in butter. Add yeast
mixture and egg-water mixture and knead vigorously 3 to 4 minutes
until silky, adding flour if necessary to make dough workable. Cover
and let rise in warm place 1 to 2 hours, until double in bulk. (I
made this dough in my bread machine).
Filling:
1 lb ground chuck
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dry mustard
1/8 tsp garlic powder
1 to 2 dashes hot sauce
1 tsp Worcestershire sauce
2 tsp dehydrated minced onions, soaked 10 minutes in 1/4 cup warm water
1/4 cup dehydrated instant potato flakes
1/2 lb sauerkraut, drained but not rinsed.
Preheat oven to 350 degrees. Mix all ingredients except potato
flakes and sauerkraut. Roast in shallow pan 30 minutes until meat is
no longer pink. Break up large pieces of meat. Drain off grease.
Mix in potato flakes and sauerkraut. Cool to room temperature.
(I found that this method of baking the filling was really easy!)
Assembly:
dough
filling
1 egg beaten with 1 Tbsp cold water
9 slices Colby or other mild semihard cheese
(This assembly method is mine, not the Sterns). Divide dough into
nine pieces, each approximately the size of a tennis ball. Roll each
out into a circle. Place slice of cheese on circle, then small
amount of filling. Fold over and crimp edges. Cover and let rise
for one hour.
Preheat oven to 375 degrees. Brush runskis with egg wash. Bake 25
minutes or until brown. Makes 9 runskis.Recipe
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