Preheat oven to 350°.Sauté in a skillet, meat, onions, caraway seed and mushrooms. When meat is brown, add finely shredded cabbage. Stir until cabbage is translucent. Add the cooked wild rice. Drain any excess moisture from cooked mixture. Roll out dough between two pieces of plastic wrap, lightly dusted with flour to prevent sticking. Roll to approximately 5 or 6-inc circles. Place 1/3 cup of cooked mixture in middle of rolled dough. Pull up sides to the center to form a ball, pinching to close the ball in the center. Roll over so pinched center is on the bottom. Place on ungreased cookie sheet without beer rocks touching each other. Bake for approximately 20 minutes, until golden brown on top and bottom.
