EASTERN EUROPE PIROSHKI - POTATO AND CABBAGE STUFFED PASTRY

INGREDIENTS:  Makes 50 Piroshki

For the dough:
• 2⅔ cups all-purpose flour
• ½ teaspoon double-acting baking powder
• ½ teaspoon salt
• 1½ sticks (¾ cup) cold unsalted butter, cut into bits
• 2 large egg yolks
• ½ cup sour cream
• 1 tablespoon cold water if necessary

For the filling:
• ¾ pound  Oregon russet (baking) potatoes
• 2 tablespoons unsalted butter
• 1 onion, chopped fine
• ¾ teaspoon caraway seeds
• 1 tablespoon vegetable oil
• 3 cups chopped cabbage
• 3 tablespoons sour cream
• 2 tablespoons water if necessary
• 3 tablespoons finely chopped fresh dill
• An egg wash made by beating 1 large egg with 1 teaspoon water

Make the dough:
1.  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:
1.   Peel the potatoes, cut them into ¾ inch pieces, and in a steamer set over boiling water steam
      them, covered for 12 to 15 minutes, or until they are very tender. 

2.   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. 

3.   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.

4.   On a lightly floured surface roll out 1 piece of the dough ⅛ 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 piroshki with the remaining
      filling and dough and some of the remaining egg wash in the same manner. 

5.   The piroshki 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.**SEE COOK'S NOTES**

6.   Arrange the piroshki on lightly greased baking sheets and brush the tops with the remaining egg
      wash. Bake the pirozhki in preheated 350°F. oven for 25 to 30 minutes, or until they are golden, and
      serve them warm or at room temperature.


**COOKS NOTES** 
While you are at it,  make plenty of the piroshki and freeze them in ZipLock® bags.  They will be fine
frozen for at least four months,  if they last that long.