In China for breakfast there were pork-filled dumplings steamed with jugs of soy milk. Yum yum. But here, inspired by the hairy bikers, are some bierocks. The recipe calls for loads of cabbage spiced with caraway, a spice which reminds me of something I can’t quite put my finger on. Bierock seems to be a German corruption of pirogi which is an Eastern European pastie – ahem- more or less- named in turn after a pirogue, a small, flat-bottomed boat. I like the name bierock, though, as it cleverly reminds you that they taste best with lashings of beer, in this case Grimbergen. Yum yum.



About ballsofwool

knitter, mum, thinker
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