Posikunchiki with meat
4 servings
60 minutes
Posikunchiki with meat are a traditional dish of Russian cuisine that resembles miniature fried pies. Their name is related to the crispy crust that can 'posiknut' (make a light crunch) when bitten into. The recipe is based on thin dough, tender meat filling made from pork and beef, and a tangy sauce of vinegar, mustard, and pepper. Posikunchiki have a vibrant taste — juicy meat, a slight acidity from the sauce, and a golden crust create a harmony of textures and aromas. They are traditionally prepared for home feasts or served in cozy taverns. Ideal for pairing with strong drinks or fragrant tea, they quickly disappear from plates, leaving a pleasant aftertaste and a desire for more.
1
For the test. Mix sour cream, eggs, salt, and water. Add flour and knead the dough. The dough should have a consistency similar to dumpling dough.
- Sour cream: 4 tablespoons
- Chicken egg: 2 pieces
- Salt: to taste
- Wheat flour: 2 glasss
2
For the filling. Salt and pepper the minced meat (pork+beef), add onion and a little water. The filling should be liquid.
- Mixed mince (beef and pork): 500 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: pinch
3
Roll the dough into a sausage and cut it into small circles, then roll each into a flatbread.
4
Place filling on each flatbread and pinch the edges in a scalloped shape. Size of a palm (excluding fingers), between a dumpling and a standard pie.
5
Fry in hot vegetable oil over medium heat on both sides until cooked. Caution: if the pie bursts, the oil will splatter!
6
For the sauce. Mix vinegar, mustard, and black ground pepper. Enjoy the posikunchiks with the prepared dressing.
- Vinegar: 5 teaspoon
- Mustard: 1 teaspoon
- Ground black pepper: pinch
