INGREDIENTS

INSTRUCTIONS

FOR THE DOUGH
FOR THE FILLING
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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