Bierocks Recipe

1TO MAKE THE FILLING: In a medium-size saucepan, com-bine the broth, vinegar, tomato paste, tamari, onion powder, cumin seeds, paprika, fennel seeds, lemon pepper, garlic, and Worcestershire sauce. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Place the tempeh and the marinade in an 8-inch (20-cm) pan. Marinate for 1 hour in the refrigerator.

2Heat 1 tablespoon (15 ml) of the olive oil in a large skillet over medium heat. Drain the tempeh, reserving the marinade, and add to the pan. Cook, stirring, for 10 minutes. Remove the tempeh from the pan and set aside. Add the remaining 1 tablespoon (15 ml) oil, onion, and cabbage to the pan. Cook for 5 minutes. Add the sauerkraut, carrot, mustard, salt, pepper, tempeh, and reserved marinade. Cook, stirring, for 5 minutes. Let cool.

3TO MAKE THE BUN: Combine the flour, brown sugar, yeast, salt, caraway seeds, and beer in a medium-size bowl. Stir together. Knead for 8 minutes on a floured board. Add 1 tablespoon (8 g) flour or (15 ml) beer to make a workable dough. Form into a ball. Oil a large bowl. Place the dough in the bowl and cover with a towel. Let rise in a warm place for 1 1/2 to 2 hours, or until doubled.

4Evenly divide the dough into 8 pieces. On a floured surface, roll each into a 6-inch (15-cm) round. Scoop 1/2 cup (102 g) filling into the center and fold the sides in to seal. Pat the bun into a round and place seam-side down on a baking sheet. Repeat with the remaining dough. Let rise, covered with a towel, for 30 minutes.

5Preheat the oven to 350°F (180°C, or gas mark 4). Bake the buns for 30 minutes, or until golden. Brush with the melted butter. Transfer to a rack to cool. Serve warm or at room temperature.