posikunchik dough

Posikunchiki are small fried pies with juicy meat filling, an ancient dish of Ural cuisine, which is being prepared even now. Since the filling of posikunchiki is mainly minced meat, and they are fried in a large amount of deep-fried oil, many people compare them with chebureks. The similarity is true, but the main difference is in the small size of the posikunchik - it is literally enough for a couple of bites.

The recipe for the posikunchiki dough is relatively simple.
Take a deep bowl and sift the necessary amount of flour into it. It is advisable to take flour of the highest grade. This stage will clean the flour from harmful foreign impurities and make it more airy, enriched with oxygen. Next, add baking powder to the sifted flour and mix thoroughly.

In another container, break the chicken eggs, beat them lightly with a whisk. Then add the required amount of sour cream and mix as well. Season the dough with salt. Pour in clean cool water and stir well again until smooth.

Then gradually, in parts, add the sifted flour with baking powder to a container with eggs, sour cream and water. We begin to knead the dough thoroughly, preferably with our hands. As soon as the dough becomes thick, it is best to transfer it to a flat surface (table or cutting board).

We continue to knead the dough with our hands, forming it into a ball, pressing and changing its shape. In the process of kneading the dough, it is necessary to feel its consistency and adjust the amount of ingredients. If it seems that there is not enough water, then you should add it a little bit, as if splashing on the dough. If the dough continues to stick to your hands, then you need to add flour, slowly sifting it to the surface.

As a result, the dough should turn out to be elastic, elastic and, when pressed, it is easy to regain its former shape. That is, it should be soft and at the same time springy. In total, the process of kneading the dough usually takes about 10 minutes.

Then the dough is usually left to "rest" for half an hour. To prevent the crust of the dough from drying out, wrap it in cling film or cover it with a clean kitchen towel. The dough for the posikunchiki is ready!