Heat the milk to a 100*F .

In the bowl of a stand mixer fixed with the dough attachment, add in the yeast, sugar, flour, vital gluten and salt.Stir to combine, add in the oil and the egg and keep stirring.

Add in the milk and knead until a soft dough ball forms.

Cover and allow to double in size - about an hour.

In the meantime :-

Heat oil in a large pan and sauté the onions until slightly pale.

Add in the cabbage and cover and cook for 5 minutes on medium heat.

Add in salt, all the spices, the dill and the potatoes.

Stir to combine. Continue to cook for another 10 minutes, covered on medium heat.

Stir every once a while to ensure even coating of the spices on the potatoes.

If the vegetables stick to the pan, sprinkle a little water and continue cooking for the whole 10 minutes.

Allow to cool before proceeding with filling the Piroshky.

Make about 30 dough balls from the dough after punching it down.

Cover and let these rest for another 15- 20 minutes.

Flour the working board. Roll each dough ball into an elongated oval shape and fill the center with the now cooled veggie mix.

Be sure to leave space on the sides.

Carefully pinch the opposite sides together to seal the edges and form the pie.

Keep the dough balls covered while you are working with the rolling and filling and keep the filled pies

on a baking tray and cover them until you shape enough to fill the tray.

Brush with the eggwash and Bake at 375* for 20 minutes or until golden