Baked Cabbage Pierogis

Dough

• 200 g plain flour
• 100 g butter, cold, cut into pieces
• 50 g sour cream
• 1 egg
• ¼ - ½ tsp sweet paprika (optional)
• ¼ tsp salt

Cabbage stuffing

• 500 g water
• 250 - 280 g Savoy cabbage, cut into pieces
• 80 g onion, cut into halves
• 10 sprigs fresh parsley, leaves only
• 50 g butter, cut into pieces
• ½ - ¾ tsp salt
• ½ tsp ground black pepper

Making dumplings

• 1 tbsp sour cream, to brush
• 1 egg yolk, to brush
• plain flour, to dust
• caraway seeds, to sprinkle