Yield:
12 servings (serving size: 1 roll)

CATEGORY WINNER

 

Starters and Beverages

"I am originally from Nebraska; one of my favorite places to eat is a small chain of sandwich restaurants called Runza. They are famous for their pillowlike beef and cabbage sandwiches. Since my husband is Korean, I created these pairing the traditional filling ingredients and flavors from his culture. These make a great snack." —Mollie Lee, San Jose, California

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare filling, combine first 11 ingredients in a large bowl.

Step 3

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done, stirring occasionally. Stir in cabbage; cook 4 minutes or until cabbage is tender. Remove from heat; cool completely.

Step 4

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 cups water, honey, and canola oil, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.

Step 5

Roll dough into a 16 x 12–inch rectangle (about 1/4-inch-thick) on a lightly floured surface. Cut dough into 12 (4-inch) squares. Working with 1 square at a time (cover remaining dough with a towel to prevent drying), spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Pinch 4 edges together to seal. Place rolls, seam side down, on a baking sheet lined with parchment paper. Combine 1 tablespoon water and egg white in a small bowl, stirring with a whisk. Lightly brush tops of dough with egg white mixture; sprinkle each with 1/4 teaspoon sesame seeds. Bake at 375° for 25 minutes or until rolls are lightly browned. Remove from baking sheet; cool on wire racks.

Ratings & Reviews

Cbgirl's Review

PatRat
August 14, 2014
If you're careful about rolling the dough thin enough and remember to brush with egg, then the dough is the best thing about them. It does take some time, but it's well worth the effort. Fanciest "hot pockets" on earth!! Please serve with extra honey, we use red cabbage.

juabbebu's Review

litgourmet
July 23, 2013
The meat and cabbage mixture in this recipe is so delicious! We didn't want the dough so I served it with brown rice , I am going to try roasted red potatoes next.

Lahueda1's Review

vrexei
May 14, 2013
Really tasty filling, I didn't have time to make dough so I used frozen bread dough (thawed of course) and it was a huge hit and saved some time. Thanks!

Lissa652's Review

juabbebu
May 14, 2013
Made the dough in the breadmaker on the dough cycle and took the dough out after approximately 30 min; doing this made it a lot easier.

KellyDiff's Review

Lissa652
February 17, 2013
N/A

vrexei's Review

Patten
November 06, 2011
I thought the flavors were very good but the breading was too doughy. My husband loved them! I will probably make these again with modifications.

loriegallagher's Review

Cbgirl
June 10, 2010
This recipe takes a little longer to prepare. So if I am pressed for time, I make the filling (reducing the liquids) and use it for baked egg rolls! My family LOVES them and it is much quicker!

PatRat's Review

KellyDiff
March 07, 2010
Very good recipe. I recommend cutting the honey to ~75% in the dough, the original is too sweet. Be prepared for a sticky, messy dough.

litgourmet's Review

Lahueda1
February 13, 2010
We used to make traditional runzas fairly regularly. I had to try this updated flavor profile. Loved it! This is a nice Saturday night meal with some julienned carrots stirfried in a little olive oil, ginger, and then steamed in a few tablespoons of chicken or veggie broth.

RyannUden's Review

loriegallagher
February 14, 2009
We are from Nebraska, so our Runza expectation level is pretty high...and we weren't disappointed! While it took a little longer to prepare than other meals we make, it was worth it. The Korean flavors were subtle and tasty and the dough was terrific. I left out the sesame seed oil only because I didn't have any on hand. I might make smaller versions for appetizers in the future, as well as experiment with other ingredients to replicate our favorite Runza - the swiss-cheese mushroom! Yum. Now only if we could replicate the 'Frings...