INGREDIENTS

INSTRUCTIONS

Traditonal Jewish Cooking by Betty S. Goldburg
20    piroshki
Grease a large baking tray.
For the filling, in a small skillet heat the oil with the onion over
moderate heat until the onion is wilted. Stir in the cabbage. Cook for
about 5 minutes, stirring occasionally, until the cabbage is softened.
Season well with salt and pepper. Leave the cooked cabbage in the skillet
on the turned off burner.
For the dough, in a small mixing bowl stir together the flour and a pinch
of salt. Using a fork or your fingers work in the shortening until the
particles are small and evenly distributed. Sprinkle in the water a
tablespoon at the time, stirring until the dough forms a ball.
Preheat the oven to 400 degrees Fahrenheit.
Flatten the dough with your palms, then place it between two sheets of wax
paper. With a rolling pin roll out the dough to a 12 inch circle. With a
cookie cutter cut as many 2 5/8 rounds as you can. Reroll the scraps until
you have cut 20 to 22 in all. Keep the cut rounds covered to prevent the
dough from drying out.
Place a slightly heaping teaspoon of filling off-centre on each round. Fold
the dough in half over the filling. Press down to pinch the edges to seal.
Place the filled pockets of dough on the greased baking sheet - brush well
with beaten egg yolk mixture.
Bake in the middle of the oven for 12 to 15 minutes, until golden.
Serve hot with sour cream for dairy meals.
Variation.
Mushroom Omit the cabbage. In step 2, use a tablespoon of oil, increase the
onion to half a cup, and substitute 1 1/4 cups of chopped mushrooms for the
cabbage. Season the mushrooms with 2 tablespoons of chopped fresh parsley,
2 teaspoons of fresh dill, and salt and pepper.
Posted to JEWISH-FOOD digest by jryrie@ix.netcom.com (Jacklyn L. Ryrie) on
Oct 05, 98, converted by MM_Buster v2.0l.

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