Posikunchiki with minced meat

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Mix the dough: beat 1 egg, add salt, sugar, mayonnaise and mix, then add milk and, stirring constantly, gradually add flour. The dough should be dense, homogeneous and smooth. Knead for about 10 minutes, put the dough in a bag and let rest for 15 minutes. Use the remaining flour to form the pies.

2. STEP 2

   

   Grind the onions and 50 ml of water in a blender until smooth and add to the minced meat, add 1 teaspoon of salt, black pepper, 100 ml of water and mix everything thoroughly.

3. STEP 3

   

   We prepare posikunchiki: we form a sausage from part of the dough, then cut it into small pieces and roll out the juices to a thickness of 3-4 millimeters, with a diameter of 8-10 cm.

4. STEP 4

   

   Add the prepared minced meat to the rolled out juices. Please note that the consistency of the minced meat should not be thick. Place 1 tablespoon of minced meat on half of the prepared sochnya, cover the minced meat with half of the sochnya and seal the edges well, using a fork to gently press the dough along the edge of the pie. Try to do this carefully so that the broth formed inside does not leak into the pan during frying.

5. STEP 5

   

   Grease a heated frying pan with vegetable oil and fry the posikunchiki on both sides for 2-3 minutes until golden brown. The minced meat must be juicy so that there is broth in the pies. During the cooking process, the minced meat gradually thickens, so if necessary, add water and salt to the minced meat to taste. The most delicious posikunchiki come from a frying pan; when cooked correctly, a very tasty broth is formed inside each one.