I made this recipe originally for our Apartment Supper Club Oktoberfest celebration. In the first instance I made a ‘traditional’ bierock. The recipe is usually ground beef (I substituted soy crumbles), shredded cabbage, onion and salt and pepper. This is pretty much my definition of bland. I tried making a more ‘authentic’ recipe in the first instance while they were tasty when served with a generous dollop of Sriracha and mustard it was a bit underseasoned for my taste.

So I decided to throw tradition to the wind, and use a bit of asian influence for a spicy, flavoured bierock that is definitely moreish. The recipe looks more complicated than it is, especially if you cook up the filling in bulk for future uses.


  • 4 cups flour
  • 1 package (1 teaspoon) active dry yeast
  • 1/4 cup sugar
  • 1 teaspoons salt
  • 1 ½  cups water
  • ½  cup milk
  • 2 tablespoons  butter

Filling: (this will make more filling than you need so you can freeze or use over rice or in another dish)

  • 1 onion diced
  • 2 gloves garlic, diced
  • 1/2 cup of dried soy mince
  • 1/4 of a cabbage, shredded
  • 1 cup vegetable stock
  • 1 tablespoon miso paste
  • 1 cup chinese rice wine
  • 2 tablespoons hoisin sauce

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<span style="background: white; color: #333333; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">To make the dough:

  1. Stir the sugar into the warm water in a bowl. Sprinkle over the yeast and stir it lightly, then leave for 10 minutes until a light foam floats on the surface.
  2. Mix the flour and salt in a bowl and make a well in the centre. Stir the oil into the yeast mixture and slowly pour it all into the flour, mixing with a wooden spoon and then with your hands to form a soft dough.
  3. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. 
  4. Put the dough in a lightly oiled bowl, cover with a clean tea towel and leave it to rise in a warm place for 30–45 minutes.
  5. Return the dough to the work surface and knock it back with your knuckles. Knead it lightly again, then divide it into 10 equal portions and roll each one into a ball. 
  6. Roll out the balls on a lightly floured surface into rounds.


<span style="background: white; color: #333333; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">To make the filling:

  1. heat the oil in a large non-stick frying pan over a medium heat and gently fry the garlic and onions until lightly browned, stirring regularly.
  2. Add the soy mince and fry lightly
  3. Stir in the cabbage leaves, salt, pepper and all the spices into the pan with the meat. Continue to fry and stir for 3 or 4 minutes more. Add stock and sauces, cover the pan and cook gently for 10 minutes until the cabbage is very soft and soy mince is soft. Remove the pan from the heat, stir the mixture well and leave to cool.

<i>To make up</i>



    Line baking tray with baking paper
    Roll out dough balls to a flat rectangle
     Place two tablespoons of the filling into the middle of each piece of dough leaving a small border around the edge.
    Brush the border with water and bring the sides of the dough over the filling into the centre and pinch them together to seal.
    Place the filled bun on a baking tray, with the seam underneath.
    Repeat until you’ve used all the dough and filling, then leave the buns in a warm place for about 20 minutes until they have doubled in size.
    Preheat the oven to 180°c.
    Bake the bierocks for about 20 minutes until they are well risen and golden brown. Brush them with the melted butter and serve warm with mustard and pickles – and beer, of course!