Fried Kefir Cabbage Hand Pies
Airy, soft, and tender. Not even a crumb will be left. Fried kefir cabbage hand pies are especially delicious when served hot. They can be served with sour cream or enjoyed with tea, compote, kefir, milk, or any other drink you like.
Updated : 29 May, 2026
Easy
About 45 min.
Ingredients
Dough
210 grams
Kefir
330 grams
Wheat flour
1
Eggs
0.5 teaspoon
Salt
1 teaspoon
Baking soda
1 tablespoon
Sugar
1 tablespoon
Vegetable oil
Filling
350 grams
White cabbage
1
Onion
1
Carrot
to taste
Salt
3 tablespoon
Vegetable oil
Frying
150 grams
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make fried kefir cabbage hand pies in a skillet? Prepare all the necessary ingredients. Sift the flour through a fine sieve into a dry bowl of suitable size. This is done so the dough turns out airier. Take the kefir and egg out of the refrigerator in advance so they can come to room temperature.
Step 2
Pour the kefir into a large wide bowl in which you will knead the dough, add the egg, sugar, salt, and baking soda, which can be replaced with baking powder.
Step 3
Mix everything with a fork or whisk until smooth, let it stand for a couple of minutes so the baking soda reacts with the kefir and the mixture foams slightly, then pour in the vegetable oil. Mix again.
Step 4
Add most of the sifted flour.
Step 5
Stir the mixture with a spoon. It will begin to thicken.
Step 6
Add the rest of the flour in two or three additions, mixing thoroughly each time. When the dough becomes difficult to stir with a spoon, start kneading it with your hands. Keep in mind that you may need a little less or a little more flour, so judge by the consistency of the dough.
Step 7
What should the dough feel like? It should be slightly sticky, and you should not overload it with flour. I used exactly the amount of flour listed, plus about 20-30 g, about 1-2 tablespoons, for dusting. Knead the dough for another couple of minutes and shape it into a ball. Use flour to help you as you work. I kneaded it right in the bowl. Roll the dough ball lightly in flour, cover the bowl with plastic wrap, and leave it to rest for 20 minutes.
Step 8
While the dough is resting, prepare the filling. Remove the top leaves from the cabbage if they are damaged, and shred it thinly. It is best to use young cabbage because it is juicier than old cabbage, and the filling will turn out more tender.
Step 9
Peel the carrot, wash it, and grate it on a coarse grater. Peel the onion and chop it with a knife. This type of cutting works best for the filling.
Step 10
Heat vegetable oil in a skillet, add the onion, and sprinkle in a pinch of salt so it releases its juices. Fry it over medium heat for a couple of minutes, stirring. The onion should become translucent and not burn.
Step 11
Add the carrot to the onion, stir, and fry for another couple of minutes until the vegetables soften.
Step 12
Add the cabbage to the vegetables and salt to taste. I added a couple of pinches of regular table salt. If you like, add your favorite spices.
Step 13
Stir, cover the skillet with a lid, and cook the cabbage over moderate heat until done, stirring only occasionally. I stirred it twice. At this stage, you can also add tomato paste to the filling.
Step 14
The cabbage should become soft and must not burn. How do you know when it is ready? Taste it. If it is no longer crunchy, it is done. Mine took 10 minutes to cook. Transfer the filling to another container and let it cool. If you use older cabbage, it should be cooked a little longer, and you may need to add a little water because it is not as juicy as young cabbage.
Step 15
Shape the hand pies. Divide the dough into several equal pieces, pinching them off with your hands. I got 10 pieces weighing about 55 g each, roughly 2 oz. Roll each piece into a ball and lightly dust it with flour. Take one ball, flatten it with your hands into a round, I flattened mine to about 2 mm thick, and place the filling in the center, about 1 heaping tablespoon.
Step 16
Pinch the edges together, shape the pie into an oval, and flatten it slightly.
Step 17
Shape all the remaining pies in the same way. Mine turned out medium-sized.
Step 18
Place the skillet over medium heat and pour in some oil, but not all of it at once. My skillet was 22 cm, about 8 1/2 inches, in diameter, and I poured in 100 ml of oil, about 7 tablespoons, then added more as needed while frying. The oil level should come about halfway up the pies. When the oil is well heated, place the first batch of pies seam-side down, leaving a little space between them because they will expand. Lower the heat to moderate and fry the pies until golden brown.
Step 19
Turn the pies over and fry until fully cooked. Fry all the pies this way. Add more oil as it is used up and reheat it.
Step 20
The pies did not turn out greasy, so I did not place them on a paper towel, but put them directly onto a serving dish. Serve these quick and tasty kefir cabbage hand pies with tea or simply on their own. Enjoy your meal!
Author note
Share the recipe
