Runza (Nebraska)

In a large mixing bowl, combine warm whole milk (110°F/43°C), granulated sugar, and instant yeast, stir once, and let rest 5 minutes until the surface is foamy. Add 1 beaten egg, 4 tablespoons of melted butter, and 1 teaspoon of fine sea salt, then gradually stir in all-purpose flour until a shaggy dough forms. Knead the dough on a lightly floured surface for 7 minutes until smooth and elastic, then place in a lightly greased bowl, cover with a damp kitchen towel, and let rise in a 75°F/24°C warm spot for 1 hour until doubled in volume.

While the dough rises, make the filling: Heat a large cast-iron skillet over medium heat (350°F/175°C), add 1 tablespoon of melted butter, then sauté diced yellow onion for 3 minutes until soft and translucent. Add ground beef, break it apart with a wooden spoon, and cook for 8 minutes until fully browned with no pink remaining, then drain all excess grease from the pan. Stir in shredded cabbage, minced garlic, Worcestershire sauce, remaining 1/2 teaspoon of salt, and black pepper. Reduce heat to medium-low (300°F/150°C), cook for 10 minutes until cabbage is fully wilted and tender, then transfer filling to a shallow plate to cool completely for 20 minutes.

Once the dough has doubled in size, punch it firmly in the center to release all trapped air, then turn it out onto a lightly floured work surface. Divide the dough evenly into 8 equal portions (approximately 90 grams each), then roll each portion into a 6-inch (15cm) diameter circle that is 1/4-inch thick. Keep unrolled dough portions covered with a damp towel while working to prevent them from drying out and forming a crust.

Scoop 1/2 cup (approximately 85 grams) of the fully cooled beef and cabbage filling into the center of each dough circle. Fold the dough over the filling to form a half-moon shape, then pinch the edges tightly together to seal, crimping with your fingertips or a fork to eliminate gaps. Place sealed runzas 2 inches apart on two parchment paper-lined baking sheets, cover loosely with a damp towel, and let rest for 15 minutes to puff slightly.

While the runzas rest, preheat your oven to 375°F (190°C). After the 15-minute rest period, brush the entire top surface and crimped edges of each runza with egg wash (1 beaten egg mixed with 1 tablespoon of water) to create a shiny golden crust. Use a sharp paring knife to cut a 1/2-inch long slit in the top of each runza to allow steam to escape during baking, preventing burst seams.

Place the baking sheets in the preheated oven and bake for 22 to 25 minutes, rotating the sheets halfway through the cook time to ensure even browning. Bake until runzas are deep, even golden brown across the top and crusts are crisp, with an internal dough temperature of 190°F (88°C). Remove from the oven and let runzas cool on the baking sheets for 5 minutes before serving.