Posikunchiki (small pies)
Description
Perfect with tea and coffee. Recipe tips: serve cooled or slightly warm.
Instructions
- 1
Step 1
Mix the eggs, sour cream, salt, and water, gradually add flour, and knead a soft dough. The dough should be like dumpling dough.
- 2
Step 2
Add salt, pepper, dried dill, and cold water or pickle brine to the minced meat. A friend told me about using brine. The meat absorbs the flavor of all the spices present in the brine—it's delicious! Do not add extra salt if you're using brine!
- 3
Step 3
Divide the dough into two parts, roll each into a sausage shape, and cut into pieces.
- 4
Step 4
Roll out the flatbread not too thin, so that the turnover doesn't tear during frying and remains juicy. Place the filling on one half of the flatbread.
- 5
Step 5
Wrap the pie, pressing the edges tightly with your fingers.
- 6
Step 6
Fold the edge into a "scallop" shape.
- 7
Step 7
Heat vegetable oil in a frying pan and fry the dumplings on both sides over medium heat. Be careful! If the broth starts leaking, there may be hot splatters!
- 8
Step 8
Pampushky are best eaten hot, straight from the frying pan, burning your mouth! Serve with vinegar, black pepper, and mustard.