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Bake the potatoes until fork-tender. Peel while still warm and pass them through a potato ricer (or mash until smooth). Let the potatoes cool completely, then mix with the cornstarch, flour, salt, and your favorite seasonings until a soft dough forms.
Heat a little neutral oil in a skillet over medium heat. Sauté the onion, carrot, and cabbage until softened. Stir in the tomato paste, add a splash of water, season with salt and black pepper, and cook until the vegetables are tender and any excess liquid has evaporated. Let the filling cool completely.
Divide the potato dough into 8 equal portions. Flatten each into a ½-inch (1 cm) thick disc, add about 1 tbsp of the cabbage filling, then seal and gently shape into a round pocket.
Pan-fry the potato pockets in neutral oil over medium heat until golden brown and crispy on both sides. Transfer to a paper towel to remove any excess oil. Serve warm.