Stuffed dumplings, pierogi with cabbage

Ingredients for 10 servings:

• 250 ml milk
• 2 tbsp sugar
• ½ tsp salt
• 150 g margarine
• 2 eggs
• 600 g flour
• ½ pack of dry yeast
• 1 small head of white cabbage
• 2 eggs, hard-boiled
• some oil for the hands
• Oil for the tray

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Russian style, Piroschki s Kapustoi

Heat the milk, sugar, salt, and margarine in a small saucepan until the margarine melts, let it cool slightly, and then add the eggs. Meanwhile, combine the flour and dry yeast in a larger saucepan and mix. Add the melted margarine and knead thoroughly. Refrigerate the dough for 30-40 minutes. Meanwhile, prepare the filling: Finely grate the white cabbage, season with salt, and knead thoroughly with your hands in a sieve to release the juices; otherwise, the filling will be too runny. Mix in the finely chopped eggs (if you don’t like eggs, you can leave them out). The filling is ready; the dough should now rise; if it doesn’t, wait a few more minutes. Shape the dough into small, even-sized balls. Rub your hands with oil beforehand to prevent the dough from sticking. Gently press each ball down with your fingers, place the filling in the center, and form a pocket. Form the pierogi one at a time and place them on a baking sheet greased with oil. Brush with beaten egg and bake at 220°C for approximately 20-25 minutes.