Cabbage dumplings just like in kindergarten

Technological instruction for cabbage pie.

Preparation process.

If you have frozen yeast, defrost them at room temperature. Heat 100 grams of milk to about 50 degrees (for 30 seconds in the microwave, it was enough for me). Dissolve the yeast in the milk, pour it into a bowl, and sift 150 grams of flour into it. Knead the dough. Lightly sprinkle it with flour, cover with a towel, and leave it in a warm place for 1.5-2 hours. I put it in the oven (electric), turning on the light, which heats up and maintains a temperature of about 30 degrees.

My dough looked like this for almost two hours.

While the dough is resting, pour the remaining milk into a cup, dissolve salt and sugar in it, add and mix the egg. Use about half a teaspoon of salt, preferably iodized (I just used sea salt). As you can imagine, the pies will not be salty enough as adults are used to. Let's move on to the filling. Boil an egg hard. Finely chop the cabbage. Heat a frying pan, pour about 150 grams of water into it, add the cabbage and butter. Stew covered until tender, stirring occasionally. I had young cabbage, so it was already soft after 15 minutes.

Cool the filling. Dice the egg into small cubes. In a bowl, combine the cabbage, chopped egg, and salt. Mix well. The filling is ready. Do not taste it immediately, let the salt dissolve and absorb, otherwise, it may seem that you have oversalted it.

Melt the butter (20 grams). Select the dough, add milk with the mixed ingredients, sift the remaining flour and start kneading the dough. When you see that the dough is about to become a whole - it's time to add the butter. Do it in three steps. When you see that one part of the butter has absorbed, add another. In the end, you will get a pleasant, soft dough that doesn't stick to your hands.

Cover the bowl with the dough with a towel and put it in a warm place for about 1.5-2 hours. After an hour, take out the dough and check, mine has risen more than twice. Knead it and leave it in a warm place for another 30-40 minutes.

Sprinkle the table with flour. Take out the dough and divide it into 15 parts. You can weigh the dough, divide it into 15 and, having received proportional grams (I had 45 grams per portion), tear off or cut and weigh. Let the dough portions rest on the table for another 5 minutes. Preheat the oven to 180-200. Take a portion of the dough and roll it out or simply shape it with your hands into a circle with a thickness of 0.5-1 centimeter. Put a tablespoon of filling in the middle.

Seal the edges of the dough well, giving the pie the desired shape. Line a baking sheet with parchment paper or grease it with vegetable oil. Place the pies seam side down.

Brush each pie with beaten egg (beat and mix the egg with a fork until completely homogeneous). Place in a preheated oven. The recipe suggests baking for 15-20 minutes. In a normal electric oven, it takes me 13-15 minutes, no more. That's it, take it out and let it cool. Just wish you a pleasant appetite! It goes great with broth!