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Fried cabbage pies in a frying pan

Fried Cabbage Hand Pies

Fluffy, tasty, and irresistible — a treat for the whole family! These pan-fried cabbage hand pies bring warmth and comfort to your kitchen. They're perfect for snacking, packing for the road, or serving to guests and family. The filling here is braised cabbage, but you can swap in just about anything, sweet or savory.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Wheat flour

2.5

Milk

Vegetable oil

Dry yeast

Sugar

0.5

Salt

0.5

Green cabbage

300

Onion

Carrot

Salt

Ground black pepper

Vegetable oil

Tomato paste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 5 g

Fats 12 % 4 g

Carbohydrates 74 % 25 g

151 kcal

GI: 20 / 0 / 80

Cooking method

Step 1:

How do you fry cabbage hand pies? Start by gathering your ingredients. Making the yeast dough takes a while, but it's worth it. Pour 1 cup warm milk into a bowl and dissolve half a teaspoon of sugar and a teaspoon of dry yeast in it. Let it sit for a good 5 minutes. Pour the vegetable oil into the yeast mixture, add the salt, and stir again.
Step 2:

Sift the wheat flour through a sieve — ideally twice, to work in some air; dough made this way turns out softer and lighter. Add the sifted flour to the bowl of liquid. Stir it together with a spoon at first, then keep adding flour a little at a time and knead by hand. Knead yeast dough by hand as long as you can to develop the gluten. Go by the consistency of the dough, not by an exact amount of flour.
Step 3:

The dough should come out smooth and elastic; shape it into a ball. Return it to the bowl, cover with a cotton towel, and set it in a warm spot for an hour to an hour and a half to rise. It should grow to about one and a half to two times its size.
Step 4:

Meanwhile, make the filling. Peel the onion and finely chop it. Wash, peel, and grate the carrot on the medium holes of a box grater. Finely shred the cabbage. Pour vegetable oil into a skillet and sauté the onion and carrot for 5 minutes. Add the cabbage, then season with salt and ground black pepper to taste, stir in the tomato paste, and braise over medium heat for about 15 minutes.
Step 5:

Punch down the risen dough and move on to shaping the pies. Divide the dough into several pieces, depending on how big you want the pies, and roll each into a ball. Roll each ball out into a round, then spoon some filling into the center.
Step 6:

Carefully pinch the edges of each pie shut, set them seam-side down on an oiled board, and leave them a few minutes to rise. Meanwhile, heat up the skillet.
Step 7:

Pour vegetable oil into the skillet and heat it up. Fry the pies on both sides until golden, about 2–3 minutes per side, depending on how hot your pan is. Enjoy!

Be ready to use a little more or less flour than the recipe calls for. Go by the consistency you want, not a fixed amount. To avoid missteps, it helps to know how different flours behave.
The liquid you bloom the yeast in should feel pleasantly warm to the touch — no hotter than about 105°F (40°C). Why does this matter? Yeast activates nicely in a warm environment, dies in a hot one, and simply won't get going in a cold one. To avoid surprises, test the yeast before mixing it with everything else: pour a little warm milk into a bowl and stir in the yeast. Cover the bowl with a kitchen towel and set it in a warm, draft-free spot for 10–15 minutes. A foamy yeast cap should form on the surface. If it doesn't, fermentation hasn't started (the yeast is expired or dead) — grab a different batch of yeast, or the pies won't rise.