Bierocks: A Nostalgic Bite from Kansas


By Larry Billinger

“Sharing Our Best”, a cherished collection from St. Fidelis Church in Victoria, Kansas, serves as a culinary time capsule, especially for those with familial ties to the region, like myself. It encapsulates 125 years of recipes and remembrances, including a cherished one from my childhood—Bierocks, the hearty German pastry pockets.

Bierocks: A German Delight

These delightful pastries are a blend of soft yeast dough filled with a savory mixture of hamburger, cabbage, onions, salt, and pepper. Each bite is a nostalgic embrace, a whisper of familial gatherings and shared meals, and a taste of Victoria’s rich culinary heritage.



  • 1-1/2 pounds hamburger
  • 6 cups shredded cabbage
  • 1 cup chopped onions
  • 1 teaspoon salt
  • Pepper, to taste


  • 1/2 cup melted Crisco
  • 2 eggs
  • 1/2 cup sugar
  • 2 tablespoons salt
  • 2 packages yeast
  • 3 cups warm water
  • Flour, as needed

Brown the meat and simmer the vegetables until tender. Combine with seasoning and cool. Prepare the dough, adding the yeast mixture and kneading in flour until smooth. Roll out the dough, fill with the mixture, seal, and bake at 375°F for 30 minutes, until golden brown.

For me, making Bierocks is not just about relishing a delicious dish; it’s about rekindling connections with my father’s roots and preserving the vibrant traditions encapsulated in “Sharing Our Best”, ensuring they continue to enrich our lives with flavors of the past.

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