Posikunchiki (Little Fried Meat Pies)

Cooking method

1. Step 1:

   

   Gather your ingredients. Start with the dough. Crack the egg into a deep bowl, add the sour cream, and pour in cold, clean water. Add the salt and whisk everything together until smooth.

2. Step 2:

   

   Sift the flour to remove any bits and to aerate it, then add it to the bowl with the wet mixture. Don't dump it all in at once — add it in batches so the dough doesn't get overworked.

3. Step 3:

   

   Turn the dough out onto a floured surface and keep kneading by hand until it's smooth and elastic. Leave it in a bowl covered with a towel or plastic wrap and let it rest at room temperature for half an hour.

4. Step 4:

   

   Meanwhile, make the filling. Use store-bought ground meat or grind fresh meat yourself. Any meat works, but a mix of pork and beef tastes best. Add the finely chopped onion, salt, and black pepper to the ground meat, then pour in cold water. Mix until smooth.

5. Step 5:

   

   On a floured surface, roll the rested dough into a thin rope and cut it into several small pieces — the pies should be small, about the size of pierogi. Roll each piece out into a thin round.

6. Step 6:

   

   Spoon a little meat filling into the center of each round. Pinch the edges together well so the juices don't leak out during frying, and shape the pies.

7. Step 7:

   

   Pour vegetable oil into a skillet and heat it up. Add the shaped pies to the hot oil and fry them on one side over medium heat for about 5 minutes, until golden.

8. Step 8:

   

   Flip the pies and fry the other side until golden. To make sure the filling cooks through, you can cover the skillet and leave the pies over the heat for another couple of minutes. Take the pies off the skillet and serve them with tea, coffee, or cocoa. Enjoy!