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.
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.
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!
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.
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.
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!
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.
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.
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...
husband called this "delicious!" first time i've heard him say that. a little more bread-y than i thought they would be, but still very good. took an hour and a half from start to finish. check after 15 minutes - mine were done quite 8/9 minutes early.