piroshki/burkrauts

this is a dish that's been in the family for years, but i've always thought something could be done to improve it slightly. i found a much better dough recipe and an idea to add dill to the meat from allrecipes.com and it turned out delicious. my kids love them, too.

filling

2 lbs ground beef
1 large onion, chopped
2 C shredded cabbage
pepper and dried dill to taste

dough

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water
• 1 cup milk
• 3 eggs
• 1/2 cup vegetable oil
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 4 cups all-purpose flour

directions

make dough and let it rise til double. meanwhile, saute onion until slightly softened. add beef and pepper and cook til done. sprinkle with desired amount of dill and pour the cabbage in. cover and turn off heat, but leave on the burner. the cabbage should steam in 5-7 minutes.

break dough off into pieces a little bit larger than a golf ball. roll out thin. put a few generous spoonfuls of filling on one side and fold over to make a pocket. press ends together. place on a greased cookie sheet and lightly grease the tops. bake @ 425 for 10 minutes. super yummy to dip them in your choice of mustard. they freeze well.