Knead the dough. Beat the egg and mix with warm milk, add a little salt and gradually add the flour. The dough should be tender, cover it with a towel and leave it for half an hour at room temperature.
Finely chop the onion and fry in vegetable oil until golden brown.
Chop fresh cabbage, mix with sauerkraut, put in a pan, add a little water and simmer for 20 minutes. Then add the tomato paste and fried onions, salt and pepper to taste, fry until tender.
Roll out the dough with a layer and cut out a glass with circles, put the filling in the middle and blind the edges.
Boil dumplings with salted water, after boiling, cook for about 5 minutes. Serve with sour cream, grease with butter or add fried onions.
Dumplings with sauerkraut in milk are very tender and tasty, the filling is very juicy and has a bright and rich taste. Milk dough can be replaced with your favorite. This type of dumpling was traditionally prepared by the Turks for all major holidays and weddings. Cooking such dumplings is not too difficult, they can be frozen and stored in the freezer for about a month, then just boil at the right time.