Scald milk, then add sugar, shortening, and salt. Cool to lukewarm.

Dissolve yeast in lukewarm water and add to the milk mixture.

Add beaten eggs to the mixture.

Stir in flour and knead the dough until smooth.

Cover the dough and let it rise until doubled in bulk (approx. 1 hour).

While the dough is rising, cook hamburger, cabbage, and onion in a large skillet over medium heat.

Add allspice, salt, and pepper to the meat mixture to taste.

Continue cooking until the meat is browned and the vegetables are tender.

Roll out the risen dough to 1/4 inch thickness and cut into 4-inch squares.

Place approximately 2-3 tablespoons of the meat and vegetable mixture in the center of each square.

Fold the corners of the dough square to the center, pinching the edges together to seal and form a closed pocket.

Place the assembled bierocks on a cookie sheet lined with parchment paper.

Let the bierocks rise for about 10 minutes.

Bake in a preheated oven at 425°F (220°C) until golden brown, approximately 20-25 minutes.

Brush the baked bierocks with melted butter.

Cool slightly before serving.