Ural posikunchiki
Posikunchiki This is an ancient dish of Ural cuisine. These small meat pies are popular in the Perm region and northwest Sverdlovsk region. There are two versions of the origin of the pies' resonant name: from the word "sech" (cutting) – because the meat used for them was previously finely chopped, or "sekli" (cutting) – and from the word "sikat'" (sickling) – because the pie contains a lot of juice, which flows out during eating or frying.
The small size of the posikunchiki is also no coincidence: to prevent the juice from leaking out when biting into them, they are eaten whole, dipped in dressing, sauce, or sour cream while still hot.
Posikunchiki are traditionally served with a sauce called "Makalo". We'll tell you how to make it. We'll also add an alternative version—garlic sauce—to make it even more delicious.
1. Ingredients:
- Wheat flour – 350-400g
- Chicken egg – 1 piece (large) or 2 small
- Sour cream – 4 tablespoons
- Water - 200 ml
- Onion – 1 head
- Meat (pork + beef) – 500 g
- Vinegar – 5 teaspoons
- Mustard – 1 teaspoon
- Vegetable oil for frying
- Salt, pepper - to taste
- Greens - for decoration
For the garlic sauce:
- Sour cream – 3-4 tablespoons
- Garlic - a couple of cloves
- Greens - to taste
2. Making the dough: Mix the egg, sour cream, salt, and water, add the flour, and knead. The dough should be similar in consistency to dumpling dough or slightly softer.
Prepare the filling: Mix the ground pork with the beef, add the onion, and season with salt and pepper to taste. Be sure to add a little water (about 50-100 ml) to the meat; the filling should be runny. This will give the pies a juicy texture. Traditionally, posikunchiki were made with minced meat rather than ground meat. You can try both.
3. Let the dough rest for 20 minutes, form it into a sausage shape, and cut into pieces to be rolled into flat cakes: thicker at the edges and thinner in the middle to prevent juices from leaking out during frying. The posikunchiki should be slightly larger than a varenyk.
4. Fill the pies with the filling. Don't try to put too much meat in. The pie should be slightly flat to cook through.
5. Pinch the dough tightly using the method you prefer.
6. Fry in hot vegetable oil over medium heat on both sides until cooked through. This takes about 5 minutes.
7. Prepare the dressing and sauce (though it's best to have a helper do this while you fry the pirozhki so you can eat them hot). The traditional "makala" recipe is vinegar, mustard, and ground black pepper. For a change, we suggest making a simple garlic sauce by mixing sour cream, minced garlic, salt, and herbs.
Bon appetit!
