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Posikunchiki
Posikunchiki are meat pies made with unleavened dough. However, they have one feature – the filling is very juicy and when bitten into, the meat juice squirts out from the exposed edge. Therefore, posikunchiki should be eaten carefully so as not to lose all the broth inside, and to enjoy them.
Preparation time: 60 minutes.
Caloric content: 173 kcal per 100 grams of the dish.
Ingredients
Show ingredients
For the dough:
- any thick dairy product (sour cream, ayran) - 120 g;
- chicken eggs - 2 pcs;
- all-purpose flour - 570 g;
- purified water - 100 ml;
- fine salt - 1/2 tsp.
For the filling:
- chicken fillet - 500 g;
- white onion - 175 g;
- garlic - 2 cloves;
- purified water - 150 ml;
- fine salt, pepper - to taste.
Preparation
- Prepare the ingredients for the posikunchiki dough.
- Also prepare the meat filling.
- Start with the dough, so it can rest a bit after preparation. Combine ayran and water in a bowl.
- Add salted eggs to this mixture. Whisk the mixture with a whisk.
- Sift flour into it.
- Begin to knead the mixture in the bowl so that the wet and dry ingredients combine a little.
- Then transfer this lumpy mass onto a work surface and knead it there until the dough becomes homogeneous and stops sticking to your hands. Form it into a ball.
- Cover it with a napkin and let it rest while preparing the filling.
- Grind the pieces of fillet, onion, and garlic in a food processor or meat grinder.
- Pour in water to make the filling as juicy as possible. Mix everything well. As a result, the filling should be slightly liquid. Season with salt and pepper.
- For convenience, separate half of the dough.
- Roll it into a sausage and cut it into pieces of 40 grams each, weighing them on a scale to ensure all posikunchiki are of the same size.
- Roll the blanks into balls, then roll them out to a diameter of 10 cm. This is the optimal size for neat pies, and the dough won’t be too thin, which would cause it to burst when frying.
- Place a full spoon of filling in the center.
- Pinch the edges, like a regular dumpling.
- To give a more beautiful appearance, you can braid the edge into a cord-like shape.
- Prepare all the pies this way, placing them on a floured surface.
- It is more convenient to fry posikunchiki in a deep pot. Pour in enough oil for the blanks to float in it. When the oil is well heated, lower in a few pies.
- Fry one side for 40-60 seconds, then flip to fry the other side.
- Place the fried pies on a paper towel to remove excess surface fat.
- Posikunchiki are ready. This dish can be served with sour cream or hot sauce.
Try it, enjoy your meal!
