Bierox Recipe from Midway Country Church Cookbook Submitted by Zeffa Custer

2 packages dry yeast plus 1/2 cup water
1  3/4 cup water
3 Tablespoons sugar
1 Tablespoon salt
4 Tablespoons shortening
6-7 cups all purpose flour
2 pounds hamburger
1 medium onion (chopped)
1 medium head cabbage
1 teaspoon salt

Combine dough ingredients, cover, and set aside in a warm place for approximately 25 minutes.
Fry hamburger until it loses red color.
Add onion, chopped cabbage and salt and fry slowly until dough is ready.
Divide dough into two parts.
Roll out one part at a time to 1/4 inch thickness and cut into 4 inch squares.
Spoon 1 heaping tablespoon of hamburger mixture on each square.
Bring up corners of squares to center and pinch up openings.
Turn upside down on cookie sheet.
Repeat other half of dough.
Let rise and bake until brown.

(There was no oven temp or timing on the baking. I am assuming it is 350 to 400 degrees for 15 min or until brown.)