Yeast-Free Fried Hand Pies (Water Dough)

Cooking method

1. Step 1:

   

   How do you make water-dough hand pies? Gather the ingredients. Use all-purpose (or better) flour and large eggs. Take the eggs out of the fridge an hour ahead — room-temperature eggs make for better dough. Use whatever jam you like best.

2. Step 2:

   

   Start with the dough. Wash the eggs with soap and dry them with a towel or napkin. In a deep bowl roomy enough for whisking, beat the eggs with the sugar and salt — no need to whip them to a foam. The salt improves the flavor and makes them easier to beat. Pour in the room-temperature water and whisk again until the sugar and salt dissolve. Add 2 tablespoons of vegetable oil and stir.

3. Step 3:

   

   For kneading, use a deep bowl that gives you room to combine the wet and dry ingredients. Sift in half of the flour — sifting removes any bits and aerates the dough so it comes out light. Make a well in the center and pour the wet mixture into it. Always add the wet to the dry, not the other way around; the dough turns out best that way.

4. Step 4:

   

   Starting from the center of the bowl, stir the dough with a spoon in one direction, gradually pulling in flour from the sides. Once the flour in the bowl is used up, add the rest a little at a time until you reach the right consistency. When it gets too stiff to stir with a spoon, switch to your hands.

5. Step 5:

   

   Knead the dough well. It should be slightly springy but soft, and just a bit sticky. Don't make it too stiff, or it will turn out rubbery. Cover it with a towel or plastic wrap so it doesn't dry out, and let it rest so the gluten relaxes and it's easier to work with.

6. Step 6:

   

   Any filling works for these pies — just make sure it isn't too runny, so it won't leak out while frying. I used thick apricot jam.

7. Step 7:

   

   Divide the dough into 10 pieces and roll each into a ball. Set them on a floured work surface. To shape the pies, oil your hands or dust them with flour — but go easy on the flour, since any excess will scorch in the hot oil. Roll each ball into a round about 1/8 to 1/4 inch (0.3–0.5 cm) thick. Spoon filling onto one half, leaving a border for sealing, and use as much as you like.

8. Step 8:

   

   Fold the other half of the dough over the filling and pinch the edges firmly to seal all the way around.

9. Step 9:

   

   Whatever pan you use, add enough oil for the pies to sit halfway submerged. Heat it over medium so it doesn't spatter and burn you. To keep the oil from splattering, add a pinch of salt — it absorbs any moisture. Fry the pies on both sides until golden brown. Transfer them to a paper-towel-lined plate to drain off the excess oil.