Posikunchiki - Perm fried pies

Posikunchiki - Perm fried pies

Category: Meat dishes

Ingredients
For dough: flour	300 gr + 2 tbsp. l.
small egg	1 PC
salt	1/2 tsp
sour cream	1 tbsp. l.
soda	on the tip of a knife
oil rast	1 tbsp. l.
water	100 g
For the filling: minced fatty pork and beef 50/50	200 g
bulb onions	1 head
garlic	1 clove
salt + spices
milk (more interesting baked)	100 g
For vinegar-mustard sauce: vinegar	2 tsp
mustard	1/2 tsp
freshly ground black pepper	on the tip of a knife

Cooking method

• It is rather difficult to talk about the specific Permian cuisine. This is about the same as calculating the indigenous inhabitants of the Perm Territory. In the culinary culture of the region, the traditions of Russians, Perm Komi, Tatars, Bashkirs, Mari, Udmurts are intertwined. And every nation's menu generously presents the gifts of local nature - game, fish, mushrooms, berries, herbs. But if from all the food features of the Perm Territory we single out exclusively local ones, then we will have to talk about dumplings, shanzhkas and posikunchikas.
• The absolute hit of the Permian cuisine, whose superiority will not be disputed by anyone, and the Permian origin is known for certain, are small pies with meat, popularly called "posikunchiki".
• The recipe for the correct posikunchik is simple. It is necessary to use dumplings and minced beef and pork in a combination of 50/50 for its preparation. The ideal weight of a ready-made posikunchik is 30 g, so it should be 2–3 g heavier in its raw state. It should be done in the form of dumplings, smearing the edges well so that the juice does not flow out, but not connecting them (that is, leave it in a pie). Fry the posikunchik in a pan with the addition of a small amount of vegetable oil. As soon as the posikunchik begins to release juice and hisses, we can assume that it is ready. There should be a drink hot. This should be done carefully, trying not to stain the clothes, since the correct posikunchik after the first bite will certainly try to splash (squeak) well.
• Why is it called that? Because the main thing in this pie is its juice, which sprinkles at the first bite of the posikunchik. Or, as they used to say, "sika". Hence the "posikunchik". Sometimes posikunchiks are made very small - for one bite, sometimes the size of ordinary pies. They eat such pies, dipping them in diluted vinegar with pepper, in a horseradish snack or mustard water.
• So let's get down to cooking. I made half the serving, so the ingredients in the recipe are halved.
• In the bowl of a food processor, mix sour cream, soda, water, oil. Mix well. Add egg and salt. Mix again. Add flour and knead with a hook. Put in the refrigerator for 30 minutes, covered with plastic wrap.
• Place the minced meat in a bowl, add milk and crush with a pusher. Add onion and garlic. Mix. Minced meat should be watery.
• Roll out the dough on a table covered with flour. I measured out the circles with a faceted glass. I put the minced meat and covered it well with a pigtail so that the juice would not flow out. Heat oil well in a frying pan and fry the pies until beautiful. Serve with sauce.

The dish is designed for

24 pcs

Time for preparing:

1 hour

Note

I have been looking for a real dough recipe for these pies for a long time in the net and on the forums. But I realized that this is not possible. Since every member of the forum insisted that it was his dough that was real. And they were stunned by how many options. It's like we have one potato pancake in Blue-eyed, but each does his own thing. To say that these are fried dumplings is to offend real connoisseurs - since cheburek, dumplings and posikunchik are different dishes for them. And it doesn't matter. Mine chewed with pleasure. True, the sauce did not suit them and they just ate it with sour cream. But DELICIOUS !!!!!
Information from the site
Cook with love and humor!

Oooh, my beloved ... Grandma did, but for some reason the name in my memory has not survived. They are very tasty and cold, my grandmother gave on the road.

Oooh, my beloved ... Grandma did, but for some reason the name in my memory has not survived. They are very tasty and cold, my grandmother gave on the road.

very good. Maybe grandma's recipe was preserved?

[Irish]

This is our way !!! Thank you so much
And my sauce without mustard tastes better
Irish, and in our family such the pies are a success! They also "pee" when hot

[Irish]

This is our way !!! Thank you so much
And my sauce without mustard tastes better
Irish, and in our family such the pies are a success! They also "pee" when hot

Thank you Helen for not passing by. I will definitely try according to your recipe.

Unfortunately, it has not survived, and the grandmother is no longer alive,

Unfortunately, it has not survived, and the grandmother is no longer alive,

May memory be alive and eternal!

This is the first time I've heard about such cookery!

This is the first time I've heard about such cookery!

Irish, you are just like Santa Claus - Frost Voevoda is patrolling his possessions - all that remains is to look for something sweet!
Yes, I bought the name myself! Cool! HOW I read it - she laughed until posikunchikov

So I still laugh!)))

So I still laugh!)))

And in Perm so called cafes!

And in Perm so called cafes!

What are you doing!

[Tumanchik]

Tumanchik, thanks for the recipe !!!))))

[Tumanchik]

Tumanchik, thanks for the recipe !!!))))

you're welcome! delicious!

Irina, thanks for the recipe!
I remembered my grandmother, parental home and ... posikunchiki.
So warm in my soul!
I was born and lived until the age of 21 in the city of Perm. I know Perm cuisine not by hearsay:
Posikunchiki in vinegar water with mustard and black ground pepper - the golden rule!
My grandmother also baked pies with pistikas (young shoots of horsetail),
a dispenser with poppy seeds and raisins, and filling shangi in the Russian stove .. mmmm ...
Thanks for reminding me!

Irina, thanks for the recipe!
I remembered my grandmother, parental home and ... posikunchiki.
So warm in my soul!
I was born and lived until the age of 21 in the city of Perm. I know Perm cuisine not by hearsay:
Posikunchiki in vinegar water with mustard and black ground pepper - the golden rule!
My grandmother also baked pies with pistikas (young shoots of horsetail),
a dispenser with poppy seeds and raisins, and filling shangi in the Russian stove .. mmmm ...
Thanks for reminding me!

Irochka, how nice it is that you did not ignore the recipe!
I haven't tried real ones! And you ... and even from your grandmother! Oh, how great!
Or maybe the recipes have survived?

I read it and laughed until I sat down

Posikunchiki in vinegar water with mustard and black ground pepper - the golden rule!

that is, after baking, put them in this vinegar water? .. Or dunk?

that is, after baking, put them in this vinegar water? .. Or dunk?

hi Tanyusha! Yes, just dip in sauce - there is a recipe. and my dad also loved to pour dumplings with water and vinegar and sprinkle with freshly ground black pepper

pour dumplings with water and vinegar and sprinkle with freshly ground black pepper

- this is a classic, many people love it so much. In our homeless youth, we often went to eat at the "dumpling"; small dirty bottles of vinegar were present on the tables. And to dunk pies - it's the Perm people who thought of it ... I'll fry the pies in the Princess, but I won't, I won't. Pampering ... Or maybe it is still in oil - so that exactly according to the recipe. Then.

Irish, unfortunately I don't remember, or rather - I don't know the recipe.
Now I sadly realized that there was no one to ask ...

Family ties were strong and on weekends everyone often gathered "for cooking", "for dumplings."
And they molded them 2-3 thousand pieces. Minced meat was chopped in a trough,
although there were meat grinders in every apartment.By the way, they "diluted" him with milk.
And those were the tastiest dumplings I've ever eaten!
My grandmother had her own house with a Russian stove.
She put the dough (dough) in a large clay tub and always baked a lot.
For some reason, in those years, I was not at all interested in cooking recipes ...
What I regret now!

Here's what I found on the net:

🔗

and at home somewhere there is a book "Perm cuisine". This weekend I'll see what recipes are there.

Pampering ...

not .. tradition!

2-3 thousand pieces

- this is a classic, many love it so much. In our homeless youth, we often went to eat in a "dumpling"; small dirty bottles of vinegar were present on the tables. And to dunk pies - it's the Perm people who thought of it ...

Yes, that's exactly how it was in my youth!
And pies (fried) can be dipped in everything, not just posikunchiki.
Delicious!

Exactly 2-3 thousand! True, there was a distribution of labor:
men were engaged in minced meat, women were sculpted.
Moreover, the juices were rolled out with a rolling pin (EVERYONE!), And not cut out with a glass.
My job was to "crush (flatten) koloboks"

I still have the distribution of labor in the manufacture of manti: mince mush makes, bread maker dough, and then I also roll out and mold with a rolling pin.
And on large vessels (not passenger ones, of course, but fishing ones, where there is a large team), from time to time, the galley starts dumplings, so on the general ship broadcast they invite "everyone to the galley to help make dumplings!"

I still have the distribution of labor in the manufacture of manti: mince mush makes, bread maker dough, and then I also roll out and mold with a rolling pin.

Tanya want to be in your division! I will eat!

[Tumanchik]

Tumanchik, here the mush will return from the flight, ask for manty, I'll whistle for you, and you're right there! You are a welcome, dear guest.

[Tumanchik]

Tumanchik, here the mush will return from the flight, ask for manty, I'll whistle for you, and you're right there! You are a welcome, dear guest.

you're my dear ...

and at home somewhere there is a book "Perm cuisine". This weekend I'll see what recipes are there.

We also had a book "Perm Cuisine" at home, red, in a small size 1/2 A4, there are many interesting recipes.
By the way, my dad is also Perm.

We also had a book "Perm Cuisine" at home, red, in a small size 1/2 A4, there are many interesting recipes.
By the way, my dad is also Perm.

Here's what I found on the net:

🔗

and at home somewhere there is a book "Perm cuisine". This weekend I'll see what recipes are there.

oh what a wonderful company! join us!
girls look for recipes, cook, share! such recipes must live! it's a story! and it's always delicious!

We also had a book "Perm Cuisine" at home, red, in a small size 1/2 A4, there are many interesting recipes.
By the way, my dad is also Perm.

Both red and small!
Greetings to Dad from a fellow countrywoman!
In our regiment there was!

Both red and small!
Greetings to Dad from a fellow countrywoman!
In our regiment there was!

waiting for recipes !!!

Family ties were strong and on weekends everyone often gathered "for cooking", "for dumplings."
And they sculpted them in 2-3 thousand pieces. Minced meat was chopped in a trough,
although there were meat grinders in every apartment. By the way, they "diluted" him with milk.
And those were the tastiest dumplings I've ever eaten!
My grandmother had her own house with a Russian stove.

True, there was a distribution of labor:
men were engaged in minced meat, women were sculpted.
Moreover, the juices were rolled out with a rolling pin (EVERYONE!), And not cut out with a glass.

Oh, how familiar it all is !!! We had the same! I have a trough with a cut, I took it for myself as a rarity. 2-3 thousand, of course, did not do it, because in the summer it happened, store where? I remember this from my childhood when I came to visit my grandmother from Tyumen. And shangi ... mmmm .. how I want the real recipe. They also didn’t think of asking my grandmother.Or rather, no, not like that. My grandmother was very modest, she believed that she cooked simply, in a country style, nothing special. Therefore, if you ask about the recipe, you will not really answer. So I did not learn.

My grandmother was very modest, she believed that she cooked simply, in a country style, nothing special. Therefore, if you ask about the recipe, you will not really answer. So I did not learn.

that's how offensive it is when you realize that something important and beautiful has passed and will never happen again ..

Oh, how familiar it all is !!! We had the same! I have a trough with a cut, I took it for myself as a rarity.

Larissa, and I, "foolish head", took the trough to the trash heap. What now I regret very much.
The cut remained. Homemade, with a "type-setting" handle made of colored org. glass ...

2-3 thousand, of course, did not do it, because in the summer it happened, store where?

This is usually in winter. In summer, 500 pieces. Everything was eaten on the same day.

My grandmother was very modest, she believed that she cooked simply, in a country style, nothing special. Therefore, if you ask about the recipe, you will not really answer.

And mine was modest. And she could hardly have given a recipe either, because she put a sauerkraut "by eye" ...

that's how offensive it is when you realize that something important and beautiful has passed and will never happen again ..

Exactly! Life goes on, relatives are near and you think that it will always be this way ...

BEEPS ... oh, what a cute name

Irish, I remembered your topic! Here's what I have:

And these are they, posikunchiki

These photos were taken an hour ago in Perm! So hello to you from "Perm cooks"!

[kortni]

kortniIrina, where is this ?!

[Larissa]

Larissa,

These photos were taken an hour ago in Perm!

BEEPS ... oh, what a cute name

Irish, I remembered your topic!

Ira, great how! I can imagine how delicious it is !!! And what posikunchiki did you try?

Irish, this photo was sent to me by my son. He tried it and loved it, especially with the vinegar and mustard dipping.
I have not been able to "reach" my small homeland for 23 years already ...

[Irishkina]

Irishkina, thank you very much!
University in Perm finished, it's scary to say when. The hostel was practically in the center of the city, on Komsomolsky Prospect, very often people went on foot from classes. Naturally, the starving Pirozhkova with posikunchikami was our favorite snacking place. How many times I tried to make a vinegar dipper, it never worked
And now I know there was not enough mustard

[Tatyana]

I have not been able to "reach" my small homeland for 23 years already ...

how sad that .... but there is a dream!

Ira, I sincerely wish your dreams to come true. you are a kind and sincere person. everything will definitely be)

Tatyana, that's how cool it is. She is always tasty when she is young))) by itself)

And now I know there was not enough mustard

Tanya, do not forget to add ground black pepper there ... and more

Tanya, do not forget to add ground black pepper there ... and more