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1
In a food processor blend together the flour, the baking powder, the salt, and the butter until the mixture resembles meal.
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2
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.
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3
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.
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4
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.
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5
Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter.
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6
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.
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7
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.
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8
The filling may be made 1 day in advance and kept covered and chilled.
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9
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.
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10
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.
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11
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.
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12
The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags.
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13
The pirozhki need not be thawed before baking.
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14
Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350F.
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15
oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature.
