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Dough for Posikunchiki

Try making the dough with this simple recipe! Dough for posikunchiki is easy and uncomplicated to make — any cook can manage it. It has a few things in common with the dough for chebureki, pelmeni, or vareniki. The dough comes out quite soft and elastic, so it's very easy to work with afterward. The main thing is to cook with love!

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Posikunchik dough
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 9 g
Fats 7 % 4 g
Carbohydrates 76 % 42 g
229 kcal
GI: 0 / 0 / 100
  • Posikunchiki are small fried pies with a juicy meat filling — an old dish from the cuisine of the Urals that's still made today. Since the filling is mostly ground meat and they're deep-fried in plenty of oil, many people compare them to chebureki. There is a resemblance, but the main difference is the small size of a posikunchik — it's literally enough for a couple of bites. The recipe for the dough is relatively simple. Take a deep bowl and sift the measured amount of flour into it. Premium-grade flour is best. Sifting clears the flour of unwanted impurities and makes it airier and more oxygenated. Next, add baking powder to the sifted flour and mix thoroughly. In another bowl, crack the eggs and beat them lightly with a whisk. Then add the measured sour cream and mix as well. Season the dough with salt. Pour in clean, cool water and mix well again until smooth. Then gradually, in batches, add the sifted flour with baking powder to the bowl with the eggs, sour cream, and water. Begin kneading the dough thoroughly, preferably by hand. As soon as it becomes thick, it's best to transfer it to a flat surface (a table or cutting board). Keep kneading by hand, shaping it into a ball, pressing and reshaping it. As you knead, you need to feel the consistency and adjust the amount of ingredients. If it seems too dry, add a little water at a time, as if splashing it onto the dough. If the dough keeps sticking to your hands, add flour, sifting it slowly over the surface. In the end the dough should be supple and elastic, springing back into shape easily when pressed — soft and springy at once. Kneading usually takes about 10 minutes. Then the dough is typically left to "rest" for half an hour. To keep the surface from drying out, wrap it in plastic wrap or cover it with a clean kitchen towel. The dough for the posikunchiki is ready!

Caloric content of the products possible in the composition of the dish

  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Chicken egg - 80  kcal/100g

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