This was amazing! Followed the recipe to the T but I made a few alterations. I had to leave the bierocks in for an extra 10 minutes so that they were at least a little golden brown. Also I added 1 1/2 tsp of lemon pepper to the filling and it made the cabbage taste like saurkraut! This was a great recipe! Thanks!

These turned out well, the first time I've made bierocks. I used salt and pepper to taste, probably more pepper than the recipe called for, since I didn't measure it, just shook it into the hamburger mixture. I made sixteen bierocks out of the dough. I had to punch the dough down after the 50 minutes because the hamburger mixture was not done cooking, and let it rise again. After I rolled out each round, I crimped the edges with a fork and brushed the tops with beaten egg.