Cabbage Stuffed Pastries with Sour Milk

For these cabbage pastries with sour milk, you can prepare the dough using any familiar method - kneading by hand or using kitchen gadgets. Using a bread maker will make it easier and faster, so today's recipe will use a bread maker. Follow the instructions of your bread maker and add the necessary ingredients to the bucket. In mine, the liquid ingredients are poured first - warm sour milk and vegetable oil.

Then add all the dry ingredients - flour, salt, sugar, and dry yeast. Just turn on the Dough program and wait for the dough to rise.

While the dough is rising, prepare the filling. Cut a small amount of cabbage into small pieces with a fork.

In a deep frying pan, heat the butter and add the sliced cabbage. Cook on low heat until softened, which should take about 5-7 minutes, since young cabbage is very delicate.

One minute before it is ready, add the sliced green onions and mix well. Remove from heat and let the cabbage filling cool completely.

To finish preparing the filling, chop the hard-boiled eggs and herbs - dill and parsley. Once the cabbage has cooled, add the sliced eggs and herbs, season with salt to taste, and mix well.

When the dough is ready, take it out of the bread machine's bucket onto a lightly floured work surface. Divide it into equal parts - 24-30 pieces, depending on the size of the dumplings you want to make.

Gently flatten each piece of dough and place the filling in the center.

Pinch the edges together to form a dumpling.

Place the cabbage dumplings seam-side down on a baking sheet lined with parchment paper.

Brush the top of the dumplings with beaten egg. Bake in the oven for 15-20 minutes at 180 degrees.

The cabbage dumplings with sour cream are ready. Enjoy your meal!