INGREDIENTS

INSTRUCTIONS

Make the dough:  In a food processor blend together the flour, the
baking powder, the  salt, and the butter until the mixture resembles
meal. In a small  bowl whisk together the egg yolks and the sour cream,
add the sour  cream mixture to the flour mixture, and blend the mixture
until it  just forms a dough, adding the water if the dough seems dry.
Divide  the dough into fourths, form each fourth into a flattened
round, and  chill the dough, each round wrapped well in wax paper, for
1 hour or  overnight.  Make the filling:  Peel the potatoes, cut them
into 3/4-inch pieces, and in a steamer  set over boiling water steam
them, covered, for 12 to 15 minutes, or  until they are very tender.
Force the potatoes through a ricer or  food mill into a bowl and stir
in 1 tablespoon of the butter. In a  heavy saucepan cook the onion and
the caraway seeds in the remaining  1 tablespoon butter and the oil
over moderate heat, stirring, until  the onion is golden, add the
cabbage, and cook the mixture, stirring,  for 5 minutes. Cook the
mixture, covered, over moderately low heat,  stirring occasionally, for
5 minutes more and stir it into the potato  mixture with the sour
cream, the water if the mixture is too thick,  the dill, and salt and
pepper to taste. The filling may be made 1 day  in advance and kept
covered and chilled.  On a lightly floured surface roll out 1 piece of
the dough 1/8 inch  thick, keeping the remaining pieces wrapped and
chilled, and with a  3-inch cutter cut out rounds. Brush each round
with some of the egg  wash, put 2 level teaspoons of the filling on one
half of each round,  and fold the dough over the filling to form a
half-moon, pressing the  edges together firmly to seal them and
crimping them with a fork.  Gather the scraps of dough, reroll them,
and make more pirozhki with  the remaining filling and dough and some
of the remaining egg wash in  the same manner. The pirozhki may be made
up to this point 5 days in  advance and kept frozen in plastic freeze
bags. The pirozhki need not  be thawed before baking.  Arrange the
pirozhki on lightly greased baking sheets and brush the  tops with the
remaining egg wash. Bake the pirozhki in preheated  350F. oven for 25
to 30 minutes, or until they are golden, and serve  them warm or at
room temperature.  Makes about 50 pirozhki.  Gourmet February 1992
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2489
Calories From Fat: 752
Total Fat: 85.3g
Cholesterol: 694.5mg
Sodium: 1746mg
Potassium: 3516mg
Carbohydrates: 366.8g
Fiber: 27.4g
Sugar: 23.1g
Protein: 65.4g