Pies on the water - 133 cooking recipes

The dough for water pies can be kneaded using various “wet” products, not only water, but also vegetable or meat broths. With or without yeast. The dough can be rolled out very thinly, so that the main thing in them remains the filling. Or make it more fluffy - in this case, you should pay more attention to the dough and make it more tasty.

The simplest recipe for water pies is made from: wheat flour, water and salt. For greater reliability, you can add an egg (but this is unnecessary). In this form, the dough turns out to be quite workable, rolls out well, and can be fried without problems. Condition: roll out thinly and add more filling. Any will be good: potato, cabbage, carrot, egg with onions, rice with meat, and so on. You should be careful with sweets - you can’t put too much of it, unless you’re making small pies.

If you add yeast to the base dough, the baked goods will be more airy and will rise well. And it can not only be fried, but also baked.

The pies themselves are formed in the form of ovals (classic), balls, flattened rounds (like whites), triangles, semicircles. They are placed on the hot bottom of the dish with the seam down to avoid the dough from opening. Before putting in the oven, water pies can be greased with vegetable oil or beaten egg to make them brighter and more beautiful.

It is better to make yeast dough for pies on water in advance and let it rise at least once (or better, two or three). This is not as critical as for pies or other airy baked goods, but it still matters. Yeast pies will rise well from the oven and will look like filled buns.