Knead dough of flour, an egg, salt and 1/2 cup of water until of smooth consistency. Leave undisturbed for half an hour.

Cut pork meat into pieces, mince, salt and pepper, add 2 cups of water, crushed onion, thinly chopped cabbage, and mix well.

Roll the dough out thinly, cut out 3-inch cakes, center each with some forcemeat, and pinch the edges up.

Cook in the salty water, simmering for 5-7 minutes.