Vegan Runzas Recipes

Steps:

• Dough:.
• Mix oats, hot water, molasses and together, allow to sit and cool a bit (if hot to your wrist, it's 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. It's 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 "I'm 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 didn't 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 won't 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.

Steps:

• Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
• Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
• Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until golden brown, about 20 minutes.

Steps:

• Heat milk, water and butter together until the mixture is lukewarm; pour into electric mixer.
• Add rye flour, sugar, yeast and salt and mix.
• Beat in eggs for three minutes.
• Blend in enough white flour, about 2 1/2 cups, to make a soft dough.
• Let rise in a warm place, covered, about one hour, until doubled in bulk.
• Place all ingredients in a saucepan and cook until beef is brown.
• Heat the oven to 350 degrees.
• Roll out the dough and cut into eight squares of equal size, about 1/4- to 1/8-inch thick.
• Divide the filling into eight portions and place a portion of filling in the center of each square.
• Take the corners of each square and fold in to center to make an envelope, pressing edges together.
• Place the runzas on a greased cookie sheet and bake for 20 minutes at 350 degrees.

Steps:

• Make the dough: Combine 3/4 cup warm water (approximately 110 degrees F),the yeast and a pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes.
• Add 3 eggs and whisk to combine. Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes. Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well. The dough will be a little sticky. Let rest 15 minutes.
• Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes. Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature. Then chill in the refrigerator,1 to 2 hours or overnight.
• Remove the dough from the refrigerator and divide it into 8 even portions. Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes.
• Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add the beef, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to a bowl.
• Drain and discard all but a film of the fat from the skillet. Add the butter; when it has melted, add the onion. Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes. Add the garlic, thyme and rosemary and cook 3 minutes. Add the mixture to the bowl containing the beef.
• Without cleaning the skillet, add 1 tablespoon canola oil. Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute. Chop the spinach, then add it to the beef mixture and set aside to cool.
• Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.
• Fill the runzas: Spoon 1/2 cup of the beef filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Bake until golden brown, 25 minutes. Serve hot.