Runza

Dough

1. In the bowl of a stand mixer, combine the lukewarm water, sugar and yeast. Let stand for 5 minutes or until the yeast becomes foamy.
2. Once the yeast is foamy, add the melted butter and half the flour.
3. Start kneading using the dough hook. Mix well.
4. Add the salt and the rest of the flour in two batches.
5. Knead at medium speed for 7 minutes, until the dough comes together and is smooth and elastic.
6. If the dough seems too wet, add a little flour. If, on the contrary, it seems too dry, add a little lukewarm water.
7. The dough must be homogeneous and it must be able to be handled without sticking too much to the fingers.
8. Cover the dough with a cloth and let it rise for 1 hour in a warm place, away from drafts, until it has at least doubled in volume.

Stuffing

1. While the dough is proofing, prepare the stuffing.
2. Heat olive oil in a large skillet over medium to high heat.
3. Add the ground beef and onions. Mix and fry until golden brown.
4. Break the meat well, crumbling it with a fork from time to time.
5. Drain off any excess fat.
6. Add cabbage, salt, garlic powder and black pepper.
7. Cover and cook over medium heat for 5 minutes, stirring frequently.
8. Uncover and continue to cook, stirring frequently, until the cabbage is tender.
9. Let cool completely before assembling the runzas.
10. Assembly of the runzas
11. Divide the dough into 12 pieces of equal size and weight.
12. On a lightly floured surface, roll out the dough to create rectangles of approximately 6x8 inches (15x20 cm) and approximately 3 inches (7 cm) thick.
13. Spoon about 3 to 4 tablespoons of the beef and cabbage mixture onto each rectangle.
14. Fold the dough over the filling and pinch the edges to seal.
15. Place the runzas, seam side down, on a baking sheet lined with parchment paper. Space them a couple inches (5 cm) apart so that they have room to expand.
16. Leave the runzas to grow again for about 30 minutes, away from drafts.
17. Preheat the convection oven to 340 F (180°C), during the second proofing of the runzas.
18. Bake for 20 to 25 minutes or until the runzas are golden brown.
19. As soon as they come out of the oven, brush the runzas with melted unsalted butter while they are still very hot.
20. Serve hot with ketchup, mustard or any other condiment or enjoy them plain.