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Yeast Dough for Fried Pies:

· Warm water – 350 g
· Sugar – 1 heaping tablespoon (can be more)
· Salt – 1 level tablespoon!
· Fast-acting dry yeast – 1 level tablespoon
· Flour – about 600 g
· Vegetable oil – 4 tablespoons (50 g)

Filling:

· Cabbage – 1 kg
· Carrot – 1 pc.
· Onion – 1-2 pcs.
· Bay leaf – 1 pc.
· Salt, black pepper – to taste
· Vegetable oil

Of course, here is the translation of the instructions:

1. Add the yeast, a little sugar, and some of the total amount of flour to the warm water. Mix and leave in a warm place for 10 minutes for the yeast to activate.
2. If the mixture has started to foam, the yeast is active, and you can continue kneading the dough. Add the sugar, salt, vegetable oil, and gradually add the flour, kneading until a soft, elastic dough forms. Shape the dough into a ball, place it in a bowl, cover the bowl with plastic wrap, and put it in the refrigerator for 1 hour.
3. While the dough is in the refrigerator, prepare the filling.
Shred the cabbage, cut the onion into quarters, and grate the carrot.
4. Fry the onion in vegetable oil until golden brown. Add the carrot and cabbage and fry for 5-10 minutes, stirring occasionally. Cover with a lid and stew until cooked. 10 minutes before it's done, add the bay leaf, salt, and ground black pepper to taste. Let the filling cool completely.
5. Divide the dough into 20 balls. Roll each ball out into a small flat round. Place the filling inside and shape into a pie.
6. Fry the pies, starting with the ones you shaped first, in a generous amount of vegetable oil. Place the finished pies on a paper towel to absorb any excess oil.

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