Cabbage patties

1 . Stage

Dissolve the yeast in warm milk, adding sugar. Dissolve the starch in the milk (or water). Add to the yeast. Pour in oil, add salt and semolina. Gradually add flour. Flour has different gluten, and its amount depends on this factor. Knead a soft, slightly sticky dough and leave in a warm place to approach for 1 hour. Now for the secrets to a fluffy and stale dough. 1. If you add diluted potato starch to the dough, the rolls and pies will be puffy and soft. 2. In any yeast dough (except for custard and puff pastry), always add a tablespoon of semolitre of liquid with a slide of semolina. The nuns say: "In the past, the most delicious quality bread was made from semolina. It did not dry out for a long time and was fluffy. Now there is no grits, so we can use semolina.

2 . Stage

Knead the dough on a lightly floured table or board. Roll into a roll and divide into 12 pieces.

3 . Stage

Put the filling and pinch the edges in a circle, like mantas. Roll into a ball, additionally stapling the "seam".

4 . Stage

Place the patties on a baking sheet lightly greased with vegetable oil. Let the patties rise for about 25 minutes more.

5 . Stage

Grease the patties with egg yolk and bake in the oven at 180*C for 25 minutes (time according to your oven).