Fried dumplings with juicy filling or, as they are called in the Perm region, posikunchiks, are something secondary between pasties and classic dumplings. A fragrant, hearty meal is perfect as an independent dish or an appetizer, both for meeting guests and for lovely family gatherings.
It is necessary
- - 150 g minced pork (fatty);
- - 300 g ground beef;
- - a glass of boiling water;
- - about 4 glasses of flour;
- - 1/4 onion;
- - black pepper;
- - a pinch of salt;
- - vegetable oil
Instructions
Step 1
Pour 3 cups of flour into a deep bowl, add a pinch of salt, add boiling water and stir well with a spoon. Only the hand can withstand the scalding mixture, add the rest of the flour.
Step 2
Now continue to knead by hand. As a result, the dough should be elastic. Choux pastry is being prepared in this case so that it does not shrink during rolling, but is pleasant for the hands and, by no means, rubbery.
Step 3
Prepare the meat filling. Pass 2 types of meat through a meat grinder, mix until smooth. Chop the chopped onion into the filling. It is better to add onion gruel to the choux pastry.
Step 4
If desired, fresh herbs are added to the minced meat - dill, cilantro, parsley, basil, mint, for juiciness. Season with salt and pepper, put the meat filling in the refrigerator. Before sculpting the posikunchiks, pour ice water into the minced meat, while stirring it well.
Step 5
Add until it absorbs enough liquid, but does not turn into a smudge. Meat filling can absorb up to 30% water. It takes about a glass of water. This will develop a juicy consistency.
Step 6
Roll out the dough thinly enough. Cut round blanks out of it and roll them out again. Spread the minced meat with a teaspoon into the halves of the circles. Covering with the other half, securely fasten the edges of the dough in the form of a "pigtail" or "scallop".
Step 7
When shaping the dumplings into a crescent moon, remove excess dough with a roller knife or the edge of a glass. The configuration for posikunchiks should be flat enough to facilitate frying.
Step 8
It is necessary to note an important point when rolling out the dough: it is forbidden to use flour for dusting. Otherwise, it will instantly begin to burn in deep fat. Therefore, the dough must remain steep enough.
Step 9
When frying, do not overheat the pan with oil, since the contents of the dumplings are very juicy and the dumplings can obviously burst and sprinkle with juice. Fry the dumplings for about 2-3 minutes on both sides.
Step 10
When fishing with a slotted spoon, lay out the products on a flat dish. Serve hot dumplings with a sauce made from mustard, oil and vinegar or with delicious sour cream and horseradish.
