Cooking Tips & Hints
Week 1 Featured Recipe        
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(Russian-German Meat Pockets)
Submitted by Mike, Livingston, Texas, who says that the Bitoks may be labor intensive but well worth the effort. He serves them with bread and butter pickles and a large glass of milk on the side.
• Large Skillet
• Baking Dish (I used a cookie sheet)
• Cutting Board
• Rolling Pin
• Mandolin or Knife
• Large Spoon
For Bread Dough:
4 cups of flour
1 ½ cups lukewarm water
2 tsp yeast
1 tsp sugar
pinch of salt
1 tbsp vegetable oil

For Filling:
1 head of cabbage (6-8 cups diced or
1 lg onion (2-3 cups diced or sliced)
1 lb. Ground chuck
Salt & pepper to taste


Bread Dough:
Prepare bread dough according to directions of your bread machine or to prepare dough by hand do the following: Dissolve yeast in warm water. Let stand for 5 minutes. Add dry ingredients and mix well. Form into a large ball. Place in greased bowl, turning in grease to coat. Cover and place in warm place and let rise until doubled in size (about 1 ½ hours)

In large frying pan, brown meat, drain grease and set meat aside. Fry cabbage and onion together in same skillet, using a little of the grease from the ground meat, until cabbage is soft and onion translucent. (Do not overcook or carmelize) Add meat to cabbage mixture, mix well, add salt & pepper to taste and set aside while bread dough is rising.

When bread dough is finished, now comes the fun part, making the Bitoks.

Preheat oven to 350 degrees. Punch dough down and remove from bowl and set on floured surface. Pinch off pieces of bread dough into golf ball sizes pieces, or tennis ball size, depending on your preference. The size is up to you.

Roll out pieces with rolling pin on floured surface until dough is about 1/4" thick. Appx. 3 to 4 inches in diameter. Place filling in middle of dough, appx. 2 tbsp for small ones and ½ cup for larger ones. Again, this is your preference. Fold the dough in half, stretching it a little as you go over the filling, and pinch edges together. (I pressed the edges with a fork) Place finished bitok on greased cookie sheet or baking dish.

Place in oven and bake until golden brown. Remove from oven and brush with butter. (Adds flavor and enhances appearance)

Let cool and little bit before eating. Remember, filling will be hot.

COMMENTS: I made the larger bitoks. I baked them for 20 minutes, and removed them from the oven before they were golden brown. The dough was not over baked at this point. I brushed them with butter and they turned the golden brown color while cooling.

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This page last updated at 19:25:15 GMT on September 08, 2022.