Fried Yeast Hand Pies with Potato-Water Dough

Cooking method

1. Step 1:

   

   Let's start with the filling — you'll see why in a moment.

2. Step 2:

   

   Boil the potatoes in salted water.

3. Step 3:

   

   Fry the onion in vegetable oil.

4. Step 4:

   

   Don't pour off the potato water — we'll use it later. Add the fried onion to the pot and mash it all together the usual way.

5. Step 5:

   

   The filling is ready — set it aside to cool.

6. Step 6:

   

   Now for the dough. That water from the potatoes in the mug is the secret — it makes the pies extra fluffy and airy.

7. Step 7:

   

   Dissolve the sugar and salt in the warm potato water. If there isn't enough, top it off with water to reach the amount you need.

8. Step 8:

   

   Mix the dry yeast into the flour.

9. Step 9:

   

   Combine the wet and dry: pour the salted, sweetened potato water into the flour-and-yeast mixture and add the vegetable oil. Knead until the dough stops sticking to your hands.

10. Step 10:

    

    The dough comes out soft, smooth, and elastic.

11. Step 11:

    

    Cover with a towel and leave it in a warm spot for 1 hour.

12. Step 12:

    

    After an hour, the dough has risen.

13. Step 13:

    

    Time to shape the pies!

14. Step 14:

    

    Oil your work surface and hands, and divide the dough into balls a little bigger than an egg.

15. Step 15:

    

    Flatten each ball into a round by hand.

16. Step 16:

    

    Spoon the filling into the center.

17. Step 17:

    

    Pinch the edges firmly closed and set the pies seam-side down on the counter.

18. Step 18:

    

    The pies are shaped.

19. Step 19:

    

    Now cover them with a towel and let them proof for about 15 minutes. If you're short on time you can start frying right away — the first pies just won't be quite as fluffy as the later ones that have had time to rise.

20. Step 20:

    

    Lay them in a skillet of hot vegetable oil — it should be well heated but never smoking. The oil should come up to the middle of each pie; from experience, you want a fairly generous amount, and the pies will only soak up as much as they need.

21. Step 21:

    

    Flip them over — you can already see how fluffy they come out. For frying I use an old cast-iron skillet; it handles the high heat best. Nonstick pans aren't really suited to this.

22. Step 22:

    

    Drain them on paper towels. These ingredients made 25 pies for me.

23. Step 23:

    

    Enjoy!