Fried Kefir-Dough Hand Pies with Green Onion and Egg

Cooking method

1. Step 1:

   

   The ingredients for the dough. If you're measuring the flour by the cup, measure out the amount you need BEFORE sifting, then sift it! The kefir for the dough must be at room temperature. If you're taking it straight from the fridge, warm it slightly.

2. Step 2:

   

   Sift the flour and add the salt. If you're using baking powder instead of soda, this is the moment to stir it into the flour. Mix everything well.

3. Step 3:

   

   Beat the egg with the sugar — a fork works just fine.

4. Step 4:

   

   Combine the egg mixture with the kefir and 3 tablespoons of oil (save the last tablespoon for later), and stir until smooth.

5. Step 5:

   

   Add half the flour and mix well. You want a loose batter about the consistency of light sour cream. If you're using baking soda rather than baking powder, slake it with lemon juice (or vinegar) and add it to the dough right away. Keep mixing with the fork, then add the rest of the flour.

6. Step 6:

   

   As soon as the dough starts coming together into a ball, turn it out onto the counter. Dust the surface (in my case a silicone mat) with the remaining flour. Keep the last tablespoon of oil within reach and continue kneading with both hands. Once the dough has picked up all the flour from the counter, it will start sticking to your hands. Coat your palms with oil and keep kneading until it's absorbed.

7. Step 7:

   

   Knead until smooth, about 3 minutes — that's plenty. You should end up with a smooth, very tender, very soft kefir dough. It may still be a little sticky. Whatever you do, don't add more flour — better too little than too much! Shape the dough into a ball, dust it with flour, and put it in a covered pot or a bag. Kefir dough needs to rest for 20–30 minutes before frying.

8. Step 8:

   

   The ingredients for the filling. Hard-boil the eggs (once the water boils, cook them no longer than 10 minutes — 7 to 8 is better, otherwise the yolks of overcooked eggs get a gray ring) and peel them. Sort and wash the herbs. The finished pies will be fried in vegetable oil.

9. Step 9:

   

   Chop the herbs — green onion and dill. Cut the eggs into small cubes.

10. Step 10:

    

    Put the herbs and eggs in a deep bowl and add 2–3 tablespoons of full-fat sour cream for juiciness. Season with salt and pepper and mix until even.

11. Step 11:

    

    Back to the dough. It's now elastic and less sticky. Dust a clean, dry counter well with flour, turn the dough out onto it, and dust the top with flour too.

12. Step 12:

    

    Roll the kefir dough out from the center toward the edges, without dragging the rolling pin back — use light, smooth strokes, no jerking or forcing, since the dough is very pliable and stretches easily. Roll it into a circle or oval about 6–7 mm (1/4 inch) thick, keeping an eye out so it doesn't dry out. Dust with flour as needed. Find a small saucer about 8.5–9 cm (3 1/2 inches) across to use as a template and cut out rounds with a knife.

13. Step 13:

    

    Take each round and brush off the excess flour on the side you'll put the filling on. Place 1.5–2 tablespoons of filling in the center of each round.

14. Step 14:

    

    Kefir dough doesn't stretch, and you can't stretch it any further — it's already thinly rolled — so start sealing each pie from the middle. Bring the edges together, pinch firmly, and work toward one end. Then go back to the middle and pinch toward the other end. Turn the finished pie seam-side down, tuck the pointed ends under, and press it gently against the counter with your palm to spread the filling evenly through the pie.

15. Step 15:

    

    Heat a dry skillet until it just starts to haze — no oil! Then lower the heat, and only once the fierce heat eases, pour in oil (enough to reach halfway up the pies) and heat it. Don't let the oil smoke — it should fry without burning. Keep an eye on the heat the whole time you're frying. Kefir-dough pies puff up a lot, so give them plenty of room in the pan.

16. Step 16:

    

    Fry the pies on both sides until golden. Keep in mind that the dough keeps darkening after frying, so don't overdo them. To be sure your pies are cooked through, break the first one in half. If the dough looks raw, lower the heat, wait a bit, and keep frying. A just-fried pie usually has a firm crust, but after resting for 2–3 minutes it turns incredibly soft.