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These wonderful ground meat pies disappear at the speed of light, and they taste like both khinkali and chebureki. At the same time, they are small and incredibly juicy. I`m talking about “Ural posikunchiki”!
It turns out they are only made in the Ural region. But I recommend trying them too, because they are so delicious!
“Posikunchi” is an affectionate name for the Ural small pies with ground meat, which are gaining popularity in other regions as well. If you bite a little into “posikunchi” - hot broth will drip from it. That`s why the name: they “swim” in juice - the broth that forms inside the pies.
Continuation of the article
These pies are very easy to make and don`t require many ingredients. They can be prepared for the family or for guests who will appreciate the taste and juiciness.
We offer you this recipe for small and very juicy pies. A mini version of delicious chebureki that you can`t refuse!
How to make ground meat pies
INGREDIENTS
400 g flour
500 g ground meat (pork + beef)
2 eggs
4 tbsp sour cream
100 ml water
1 onion
salt, pepper to taste
100 ml vegetable oil (for frying)
150 ml water (or brine)
PREPARATION
1. To make the dough, mix eggs, sour cream, salt, and water in a convenient bowl. Mix everything well, then add flour.
You may need a bit more or less flour, depending on the brand and manufacturer. Knead the dough into a soft, elastic, and uniform mass.
2. Let the dough rest under plastic wrap for 15-20 minutes, and during this time, you can prepare the filling. The dough should look like dumpling dough.
3. For the filling, you can use ground meat consisting of pork and beef in a 50:50 ratio. This combination will provide special juiciness and promote broth formation in the pie.
Add salt, pepper, onions, cold water or cucumber brine to the ground meat. The meat will absorb the flavors from the brine. If you add brine, you don`t need to salt the meat!
4. And now let`s get to forming the pies.
Divide the dough into two parts, form a sausage from each and cut into pieces. Remember that “posikunchi” are very small pies, so the pieces should be small too.
5. Don`t roll out the dough pieces too thin, so that the pie doesn`t burst during frying and remains juicy. Place the filling on one side, then form the pie, carefully pinching the edges. This is done so that the broth doesn`t leak out during frying.
Put the pan on the stove and pour in vegetable oil. You should pour enough oil so that the pies are juicy.
6. Place the “posikunchiki” in the preheated oil and fry on both sides until golden brown. Be careful! If the broth still gets on the pan, there may be hot splatters.
7. Remove the finished pies with a fork or something else, and then place them on a paper towel to remove excess fat.
8. These pies are best served hot, straight from the pan! Serve with vinegar, black pepper, and mustard. Bon appétit!
The pies should be small, one or two bites, and of course, juicy.
And to keep the meat broth in the pie, it must be properly “sealed”, best to close it like a “clam shell”.
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