Air pies on kefir in a frying pan

To prepare the sourdough, add yeast, sugar and a little flour to a slightly warm kefir. Mix everything well and leave it in a warm (without drafts) place for 20 minutes. Peel the potatoes and cook them until tender in salted water. Then knead the puree, add a little pepper to taste. Fry the onion and send it to the potatoes.
When the dough becomes airy, add the beaten eggs and a little vegetable oil, pour the sifted flour and salt into it, mix everything properly and knead the elastic dough. After about 45-50 minutes, we begin to make pies. To do this, we spread a small piece of dough, rolled out on a floured surface, spread the filling and carefully seal the edges. We press the pie a little in our hands, giving it a shape.

Heat vegetable oil in a frying pan. Fry the air pies under the lid until golden brown. Before serving, we put them on a paper napkin to remove excess fat.

Make it a rule that the amount of flour is never determined in advance when preparing flour and bread products! This indicator will always fluctuate, since flour can be of different humidity, differ in the degree of grinding and the level of gluten, and other indicators, which inevitably affects its ability to bind to the liquid mixture in the dough. Since we cannot do a laboratory test at home to determine all the parameters and indicators of flour, we recommend acting on the principle of "flour in water", that is, take liquids exactly according to the recipe, and add flour to the liquid component not all at once, but in parts, achieving the desired consistency (while flour may take a little more or, conversely, less than in the recipe). Thanks to this technique, the proportions of the ingredients are more accurately preserved and the quality of the dough is not lost.