Prepare the filling (check the recipe on). While cooking the cabbage, start preparing the dough.

Warm the milk to lukewarm temperature (about 30°C).

In a bowl, place yeast (fresh or dry), sugar, 2 tablespoons of flour, and milk. Mix and mash thoroughly until the ingredients combine. Cover with a cloth and set aside the starter for about 20 minutes in a warm place like an oven heated to 35°C (put it in the turned-off oven). After this time, the starter should begin to foam and bubble.

If the yeast works properly, proceed to the next steps. In a bowl, place the rest of the flour, starter, and a bit of water (as needed, so you can knead the dough). Mix and knead into a compact and uniform dough. Cover with a cloth and set aside for about 60 minutes in a warm place like an oven heated to 35°C (put it in the turned-off oven).

After the indicated time, knead the dough again and roll it out on a lightly floured surface. The dough should be of medium thickness (about 3-5 mm). With a cutter or glass, cut out circles from the dough. Try to use as much dough as possible – join the leftover scraps, knead for a moment, and roll out again and cut out.

Put a heaped teaspoon of filling in the center of each circle. Moisten the edges of each circle with water and pinch together with your fingers or press with a cutter.

Transfer the dumplings to a baking tray lined with baking paper. Place in an oven preheated to 180°C. Bake until properly cooked and browned, for about 15-20 minutes.

Eat warm or cold. Store in a tightly closed container in the fridge for up to 2-3 days.