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Pies without yeast on kefir in a frying pan

Yeast-Free Kefir Cabbage Hand Pies

Soft, airy, delicious cabbage hand pies for tea! Some cooks deny themselves and their families a treat like hand pies because they think yeast dough is slow and fussy to work with. As it turns out, you can fry up fluffy, soft pies quite quickly and easily without any yeast in the dough at all. Kefir does the job of the yeast here, and it's actually better if it's not too fresh. Making these is also a great way to use up leftover kefir from yesterday that you no longer feel like drinking straight.

Snezhana

Recipe author

Pies without yeast on kefir in a frying pan

Composition / ingredients

Servings:

Kefir

250

Sour cream (20%)

Egg

Sugar

Salt

Baking soda

0.5

Wheat flour

400

Vegetable oil (+ for frying)

Sour cream

Egg

Salt

0.5

White cabbage

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 6 g

Fats 11 % 4 g

Carbohydrates 73 % 27 g

167 kcal

GI: 11 / 0 / 89

Cooking method

Step 1:

Gather the ingredients for the pies. Take everything that's been in the fridge out ahead of time so it comes to room temperature. Crack an egg into a bowl, add the salt and sugar, and whisk until the egg is broken up and the sugar and salt dissolve.
Step 2:

Pour in the kefir (it's best to warm it slightly so the lactic bacteria in it become more active). For this kind of baking, use full-fat kefir that isn't too fresh — the longer it sits, the more lactic acid it develops, which reacts with the baking soda better and gives you fluffier pies. Of course, you should never use kefir that's truly old and spoiled, even here.
Step 3:

Add the sour cream and stir. Pour in the vegetable oil — it keeps the dough elastic so it won't tear when you shape the pies.
Step 4:

Add some of the sifted flour. Then add the baking soda, stir, and let the mixture stand for 10 minutes so the reaction can take place. This is the main secret to airy dough without yeast. Add the baking soda once some of the flour is already worked in, so the reaction with the kefir happens right in the flour and lifts the dough.
Step 5:

Work in the rest of the sifted flour and knead a smooth, elastic dough. Wrap it in plastic wrap and let it rest on the counter for half an hour.
Step 6:

Meanwhile, make the filling. This dough works with both sweet and savory fillings. Cabbage filling makes especially tasty pies. Peel the outer leaves off the cabbage, cut out the core, and finely chop the cabbage — you can use a blender.
Step 7:

Crack an egg into the bowl with the cabbage, add a couple of tablespoons of sour cream and salt to taste. Mix. The filling is ready.
Step 8:

Divide the dough into 10 equal pieces and roll them into small rounds.
Step 9:

Put filling in the center of each round and pinch the edges shut.
Step 10:

Pour vegetable oil into the skillet and heat it. Fry the pies over medium heat for about 5 minutes, until golden on both sides. Serve the pies with tea, coffee, or milk. Enjoy!