Stuffing: Braised cabbage with mushrooms. (filling recipe) Pour 4 tbsp in a bowl. l warm milk, add yeast, stir until smooth. Add sugar, salt, stir. Pour a couple of Art. l flour, stir, should be batter. Cover with a film, put in heat and set for 30 minutes. As the dough is suitable, pour it into a bowl, dilute with a small amount of milk. Pour in the remaining milk. Add flour and knead soft dough. This so as not to stick to your hands, do not mix, otherwise the dough will be stiff and not so airy. Cover with cling film and let it come up for about 1 hour. As the dough increases, interrupt it (knead), cover again with a film and let it come. As the dough fits the second time, we begin to work with the dough. Grease the table with vegetable oil. Pour the dough onto the table, divide into 2 parts. We form the dough into a thick sausage, divide it with a knife into equal pieces. We roll out each piece with a rolling pin, lay out the filling, sculpt the pie, put the seam on the bottom. In hot oil, fry pies on both sides.