Baked Yeast Hand Pies with Green Onion and Egg

Cooking method

1. Step 1:

   

   Measure out the ingredients for the yeast dough. They should all be at room temperature. Use all-purpose flour — it works well for yeast dough.

2. Step 2:

   

   Sift the flour through a fine sieve to aerate it — this helps the dough rise more easily and come out airy and light. Use a wide bowl so the flour doesn't spill onto the counter as you sift.

3. Step 3:

   

   Put the yeast and 1 teaspoon of the sugar in a small bowl. Add the water and stir. Let it sit for 10–15 minutes to activate — a foamy cap will form on the surface.

4. Step 4:

   

   For the dough, use a deep, stable bowl — it's easier to knead in, and the depth gives the dough room to rise without spilling over. In the bowl, whisk the egg with the salt and remaining sugar until smooth.

5. Step 5:

   

   Warm the milk slightly to help the dough rise faster. Stir the milk into the beaten egg.

6. Step 6:

   

   Add the activated yeast and stir.

7. Step 7:

   

   Pour in the vegetable oil to make the dough softer, and stir.

8. Step 8:

   

   Add the flour to the liquid mixture — sifting it again as you go doesn't hurt. Don't add it all at once; stir in about ¾ of the total flour with a spoon first.

9. Step 9:

   

   The dough will be very sticky and loose at this point.

10. Step 10:

    

    Then work in the remaining flour a little at a time, kneading with your hands as you go. You may need slightly more or less flour.

11. Step 11:

    

    The dough should come out soft, tender, and a little sticky. Don't add too much flour, or it'll be heavy and stiff. Cover it with a towel so it doesn't dry out, and leave it in a warm spot to rise for 1–1½ hours. The rise time depends on how active your yeast is and how warm the room is.

12. Step 12:

    

    Meanwhile, make the filling.

13. Step 13:

    

    Cover the eggs with water and bring to a boil. Hard-boil them for 7–8 minutes, then cool them in cold water.

14. Step 14:

    

    Rinse the green onions under cold water, dry them, and chop finely. Lightly crush the onion with a masher to make it juicier.

15. Step 15:

    

    Peel the cooled eggs and cut them into small cubes.

16. Step 16:

    

    Combine the green onions and eggs in a bowl, salt, and stir.

17. Step 17:

    

    The dough has risen nicely — almost 2½ times its original size. I used my biggest bowl and it nearly outgrew it, but it didn't spill over.

18. Step 18:

    

    Gently punch down the dough and turn it out onto a floured surface. You can also dust your hands with flour or rub them with oil so the dough doesn't stick. Divide it into equal pieces, sized to the pies you want. Keep the pieces covered with a towel so they don't dry out while you shape them.

19. Step 19:

    

    Roll each piece into a round.

20. Step 20:

    

    Spoon some filling into the center of each round.

21. Step 21:

    

    Shape each pie however you like, pinching the edges tightly to seal. Shape the rest of the pies the same way.

22. Step 22:

    

    Arrange the shaped pies on a baking sheet lined with oiled parchment. Leave space between them, since they'll rise as they bake. Let them rest for 15 minutes.

23. Step 23:

    

    Beat the egg with a fork until smooth.

24. Step 24:

    

    Brush the tops of the pies with the beaten egg so they bake up with a nice golden sheen.

25. Step 25:

    

    Bake the pies in an oven preheated to 350°F (180°C) for 20–25 minutes, until the tops are golden. Baking time depends on your oven, so it may vary.

26. Step 26:

    

    Serve the pies warm. Enjoy!