Posikunchiki

Posikunchiki is a traditional dish of Russian cuisine, which consists of small fried pies, which are preferably filled with ground meat and spices. However, there are recipes where vegetables such as cabbage or potatoes are also suitable as filling. But regardless of which component you choose, the whole secret of this dish lies in the thin and golden-brown dough, which after heat treatment becomes incredibly crispy and appetizing.

Posikunchiki with meat

Posikunchiki with meat are small “chebureks” that fly off the plate in the blink of an eye, especially if you serve them warm and add a sauce made from vinegar and ground black pepper. And for the juiciness of the filling, add a little onion and garlic.

1. 
   Posikunchiki are very easy to prepare at home. We start with the dough: mix a chicken egg, sour cream and water in a deep container.
2. 
   Add flour and salt.
3. 
   First, mix the ingredients with a fork.
4. 
   And then we knead the dough with our hands, form a lump and put it on the shelf of the refrigerator.
5. 
   Let's start with the filling: add chopped onion, chopped garlic, as well as salt and ground black pepper to the minced meat.
6. 
   Add water and mix well.
7. 
   Let's prepare the sauce: mix all the necessary ingredients in the specified proportions and let it brew for a while.
8. 
   Divide the chilled dough in half, roll one part into a “sausage” and cut into pieces no more than one and a half centimeters wide.
9. 
   We turn each segment into a flatbread, put the filling on one of the halves, and cover with the free edge.
10. 
    Seal the edges tightly and transfer the semi-finished products onto a flat surface dusted with flour.
11. 
    Fry the posikunchiki in hot oil on both sides until an appetizing crust forms.
12. 
    Before serving, blot with paper napkins and proceed to tasting. Bon appetit!

Posikunchiki on kefir

Posikunchiki made with kefir are two-bite pies that are perfect for a quick snack, after which you won’t feel hungry for a long time. The main “highlight” of this dish is the filling, which will captivate you with its juiciness, because it has one secret!

Cooking time – 60 min.

Cooking time - 30 min.

Portions – 38 pcs.

Ingredients:

For the test:

• Flour – 400 gr.
• Eggs – 2 pcs.
• Kefir – 100 ml.
• Salt – 1 tsp.

For filling:

• Minced meat – 1 kg.
• Pickled cucumbers – 2 pcs.
• Onion – 2 pcs.
• Salt - to taste.

Additionally:

• Sunflower oil – 1 tbsp.

Cooking process:

Step 1. Place the previously defrosted minced meat into a bowl, then add finely chopped onions.

Step 2. Chop the pickles as finely as possible.

Step 3. Add the cucumbers to the minced meat, add salt and mix vigorously.

Step 4.Prepare the dough: mix salt and flour, add kefir and eggs.

Step 5. Knead into a smooth and homogeneous dough.

Step 6. Divide the dough into two parts, each of which is rolled out into a rectangular layer. Place one piece on a board sprinkled with flour, make indentations as in the photo, and distribute the filling.

Step 7. Cover the minced meat with cucumbers with a second rectangle and fasten it together (it is recommended to use a special form, separating the semi-finished products using a rolling pin).

Step 8. Separate the pies, pressing along the edge of the fastening with the tines of a fork.

Step 9. Heat vegetable oil in a frying pan or cauldron and fry the posikunchiki on both sides, turning occasionally for even cooking.

Step 10. Add sauce to hot posikunchiki and serve immediately. Bon appetit!

Poochies on the water

Posikunchiki on the water is a tasty and satisfying dish, which consists of small ruddy pies with a juicy filling of minced meat and meat broth. The main task of the cook during cooking is to seal the filling well so that all the juices remain inside.

Cooking time – 40 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Flour – 400 gr.
• Minced meat – 500 gr.
• Eggs – 2 pcs.
• Sour cream – 4 tbsp.
• Water – 100 ml. + 150 ml.
• Vegetable oil - for frying.
• Onion – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. In a plate with high sides, combine eggs, sour cream, 100 milliliters of water and a little salt, add flour in portions and knead into a pliable dough. Collect into a ball.

Step 2. For the filling, peel and finely chop the onion. Pour the slices into the minced meat, season with salt and pepper, add water and mix well.

Step 3.Cut the dough in half, turn each piece into a “sausage”, cut into pieces.

Step 4. Roll out the dough pieces into a flat cake, on half of which we place a little juicy filling.

Step 5. Form the semi-finished product by tightly pinching the edges with wet fingers.

Step 6. For greater reliability, we roll it like a “comb” (see photo).

Step 7. Cook posikunchiki in hot vegetable oil over moderate heat on both sides.

Step 8. Transfer the hot pies to a serving dish and begin the meal. Bon appetit!

Posikunchiki with potatoes

Posikunchiki with potatoes and chicken liver are delicious small pies with a golden brown crust, juicy and incredibly tasty filling. To cook, we need to knead a fluffy yeast dough, and also boil the potatoes and mash them into a puree, then mix them with sautéed onions and offal.

Cooking time – 120 min.

Cooking time - 30 min.

Portions – 10-15.

Ingredients:

For the test:

• Flour – 500-600 gr.
• Dry yeast – 5 gr.
• Water – 1.5 tbsp.
• Granulated sugar – 2 tbsp.
• Salt – 1 tsp.
• Vegetable oil – 3 tbsp.

For filling:

• Potatoes – 200 gr.
• Chicken liver – 300 gr.
• Onion – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.

Additionally:

• Vegetable oil - for frying.

Cooking process:

Step 1. Prepare the dough: in a working container, mix warm water with dry yeast, flour, salt and sugar - knead, add vegetable oil and give time to “rest”. At the same time, in two pans, boil the peeled potatoes and liver until tender (cook the offal for 15 minutes after boiling).

Step 2.Without wasting time, peel and finely chop the onion, sauté until light brown and mix with chopped liver and mashed potatoes. Don't forget to add salt, pepper and stir.

Step 3. Separate small pieces from the bulk dough and flatten each into a flat cake with your fingers, place the filling on one edge, close and firmly fasten the halves.

Step 4. Transfer the pieces into a frying pan with hot vegetable oil and brown on all sides over medium heat.

Step 5. Serve the warm and appetizing poiskunchiki to the table and enjoy. Bon appetit!

Posikunchiki with cabbage

Posikunchiki with cabbage is a delicious and easy-to-prepare dish that will become a satisfying meal or a nutritious snack for you, which, by the way, is very convenient to take with you, because these pies remain juicy on the inside and crispy on the outside even after cooling!

Cooking time – 1 hour 10 minutes

Cooking time – 25 min.

Portions – 7.

Ingredients:

For filling:

• Small cabbage - 1 head.
• Onion – 3 pcs.
• Carrot – 1 pc.
• Vegetable oil – 3 tbsp.
• Cumin - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

For the test:

• Eggs – 2 pcs.
• Butter (softened) – 50 gr.
• Sour cream – 5 tbsp.
• Vegetable oil – 1 tbsp.
• Flour – 2 tbsp.
• Water – 100 ml.

Cooking process:

Step 1. Rinse the head of cabbage under water and chop into small strips.

Step 2. Peel the remaining vegetables, chop the onion randomly, and chop the carrots using a borage grater.

Step 3. Place the sliced ​​vegetables in a frying pan with vegetable oil and season with cumin, pepper and salt - mix and simmer for about 15 minutes.

Step 4. Without wasting time, knead a pliable dough by mixing all the components indicated in the list.We divide the workpiece into small segments, each of which we roll into a round cake.

Step 5. Place part of the cooled filling on each layer, cover with the free edge and seal the edges as tightly as possible. Transfer the pies to a frying pan, where the vegetable oil has been thoroughly heated, and fry until a characteristic crust forms.

Step 6. Blot the posikunchiki with paper towels to get rid of excess oil and serve. Cook and have fun!