Runsas

I found this recipe in a Cook's Country Heirloom recipe magazine.  It is close to the perogies that Jim had as a kid, made by his Polish grandmother.  I didn't change a lot.

Dough
3/4 cup warm water
1/2 cup sweetened condensed milk
1/4 cup vegetable oil
2 tablespoons sugar
1 egg
3 1/2 cups flour
2 packages rapid rise or instant yeast (if you use regular yeast up the rise time to 1 1/2 hrs)
1 tsp salt

Filling
3 tablespoons butter (1 tablespoon and 2 tablespoons)
1 1/2 lbs 90% lean ground beef
1 cup purple onion, chopped fine
1/2 small head cabbage, chopped medium (about 3 cups)
Salt and pepper
8 slices American cheese

NOTE:  While eating the kids thought of other fillings they want to try:

Sausage with mozzarella
Pastrami with sauerkraut and Swiss
Beef with a light gravy and mushrooms
Shredded chicken with cheddar and steamed carrots/corn/peas
Pepperoni with mozzarella and a touch of pizza sauce

1. For the dough:  Mix water, condensed milk, oil, sugar and egg in a large measuring cup.  Mix the flour, yeast and salt in a large bowl. (They used a stand mixer and I have to say it would have been nice with this recipe.)  Add the water mixture to the flour mixture and stir until well combined.  Add warm water as needed to make the dough come together but not sticky.  If you have a stand mixer mix for 4 to 6 minutes until dough is shiny and smooth.  If not, turn out on to a very lightly floured surface and need until you get the same results - about 10 minutes.  Shape into a ball and place in a greased bowl covering in plastic wrap for about 1 hour until it has risen to double.

2.  For the filling:  Melt 1 tablespoon butter in a large skillet.  Add beef and cook until just brown breaking up large clumps.  (I seasoned mine lightly with garlic salt - I hate bland ground beef.)  Transfer beef using a slotted spoon (you need the oil left in pan) to a paper-towel lined plate.  Add 2 tablespoons butter only if there is not enough oil to cook the onions.  Add onions and saute until  softened - about 3 minutes.  Add cabbage and toss until it just begins to wilt - about 2 -4 minutes.  Return beef to pan and season with salt and pepper.

3.  Assemble and bake:  Turn oven to 350'.  Coat two cookie sheets with cooking spray.  Cut your ball of dough into 8 equal portions on a lightly floured surface.  Roll each piece to an 8 - 9" circle (you want it to be thin but not to where it will break when filled) Place the dough circle in a large cereal bowl.  Place cheese on the bottom and spoon 3/4 cup of the filling on top.  Gather the edges together and pinch to seal (think Chinese steamed buns).  Turn the sealed edge to the bottom on the cookie sheet.  Cover with plastic wrap for 20 minutes until they are puffed.  Bake for 20 minutes until golden brown.  The recipe had you brushing the top with melted butter but we found that too heavy.

The dough is sweet and makes a very nice contrast to the savory filling.  The dough was super easy to work with an elastic so I didn't have any that broke or fell apart.  This makes 8 LARGE buns.  Jim had 1 1/2 but the rest of us had just one.  I served it with a nice balsamic salad.