Runzas Recipe
Dublin Core
Title
Runzas Recipe
Description
This image is a typeface recipe. Transcribed as follows: RUNZAS
1 package yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water
3 cups all-purpose flour
1/3 cup shortening
Dissolve yeast, sugar and salt in warm water. Set aside. Mix together flour and shortening until crumbly. Add yeast mixture to make dough. Knead until soft ball is formed. Let stand 10 to 15 minutes before dividing. Divide each half into 12 balls of dough. Roll each into a 4 or 5 inch circle. Put a heaping tablespoon of meat filling in center. Fold edges into center to enclose filling Bake at 375° for 18 to 20 minutes until lightly browned. Can be frozen after baking.
Meat Filling:
1 pound hamburger
2 cups chopped cabbage
1 cup chopped onion
Salt and pepper, to taste
Brown hamburger and add other ingredients; set aside.
Joann Fagerberg
(a friend of the Mennonite Church shared this recipe)
1 package yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water
3 cups all-purpose flour
1/3 cup shortening
Dissolve yeast, sugar and salt in warm water. Set aside. Mix together flour and shortening until crumbly. Add yeast mixture to make dough. Knead until soft ball is formed. Let stand 10 to 15 minutes before dividing. Divide each half into 12 balls of dough. Roll each into a 4 or 5 inch circle. Put a heaping tablespoon of meat filling in center. Fold edges into center to enclose filling Bake at 375° for 18 to 20 minutes until lightly browned. Can be frozen after baking.
Meat Filling:
1 pound hamburger
2 cups chopped cabbage
1 cup chopped onion
Salt and pepper, to taste
Brown hamburger and add other ingredients; set aside.
Joann Fagerberg
(a friend of the Mennonite Church shared this recipe)
Source
Accessed through the Southern Historical Collection at Wilson Library at UNC-CH.
Collection
Citation
“Runzas Recipe,” Recipes Resurrected: North Carolina Culinary Treasures from the Archive, accessed May 7, 2026, https://recres.sils.unc.edu/items/show/99.