Join together a slightly warmed milk, dry yeast, sugar and 3 spoons of flour. Mix all the ingredients gently and let the yeast grow for 15 minutes.
Place the rest of flour and salt in a big bowl. Add the yeast mixture and the egg. Knead the dough for 10 minutes. Then melt the butter and let it cool down a bit.
Add it to the dough and knead it until it is smooth and does not stick to your fingers anymore.
When ready, let the dough grow in a warm place for an hour. Cover it with a cotton towel and make the filling in the meantime.
Peel the vegetables and grate them on a thick grater. Wash the fish, sprinkle it with lemon juice and divide into small pieces.
Heat the olive oil on a pen, add the vegetables, fish and raisins, fry until soft. Then season the filling with salt and pepper. If too dry, add a bit of water and place aside.
Preheat the oven to 200°C. Divide the dough into 8 equal parts, roll out each of them to a roundish shape and place a spoon of the stuffing in the middle of each circle.
Close the round shapes to regular semicircles. Join the edges well by pressing them with a wooden fork. Let them grow for another 30 minutes.
Smear the tops of the dumplings with a mixed egg. It will make them glossy. Decrease the oven temperature to 180°C. Place the dumplings on a flat baking tray lined with a piece of baking paper and bake until golden brown, so for about 45 minutes