Posikunchiki: How to Make This Ural Meat Pastry

Posikunchiki are an old dish of Ural cuisine, virtually unknown outside the region but iconic in Perm and northwest Yekaterinburg. These small fried pastries deserve a place in any food-focused visit to the Urals. This guide shows you how to make authentic posikunchiki at home, with tips on balancing dough and juicy filling.

The recommended approach is to prepare the dough ahead and chill it, which gives the best texture. Your finished pastries will be ready to eat in about an hour including rest time.

Quick answer: Make a simple unleavened dough with egg, sour cream and flour, chill it, fill small portions with juicy minced meat and onion, seal with a fork, and fry until golden. About 1 hour total including dough rest.

At a Glance

Type	Dishes
Local name	Посикунчики
Origin	Ural Mountains region, mainly Perm Territory and northwest Sverdlovsk Oblast
Servings	2–4 servings (makes 12–15 pieces)
Total time	60–75 minutes including 30 minutes dough rest
Difficulty	Medium

History and Story of Posikunchiki, Yekaterinburg

Posikunchiki are an old dish of the Ural cuisine, mainly of the Perm and the north-west of the Sverdlovsk regions. The name was given to small fried pies, whose size is approximately equal to a luscious fat dumpling. They are made from unleavened dough and fried in a large amount of oil. The name posikunchiki comes from the Russian verb “sicat'” (“to splash”) – because the pie splashes juice while you take a bite of it. They are also called posekunchiki – from the Russian verb “sech'” (“to dice/slice/shred”), because the filling for them is finely chopped, but not mixed in a meat grinder. No one can remember exactly when this dish appeared. But many people remember that their grandmothers often cooked these mini-pies. The locals remember the peculiar taste of fresh meat (often of wild animals, such as elks) grinded in a mincer from childhood, but many residents of Russia can’t even imagine what it is.

Ingredients

• 300–350 g flour
• 1 egg
• 4 tablespoons sour cream
• 100 ml milk or water
• Salt to taste
• 400–450 g minced meat (beef, pork or lamb)
• 1 onion
• Black pepper to taste
• 100 ml water for filling
• Vegetable oil for frying

How Posikunchiki, Yekaterinburg Is Made

Step 1: Prepare the dough base

In a bowl, beat the egg with sour cream and salt. Gradually pour in cold milk or water, stirring to combine. The mixture should be smooth.

Tip: Use cold liquid so the dough stays cool and elastic.

Step 2: Add flour and knead

Add flour in portions, stirring and then kneading with your hands for at least 10 minutes. The dough should be smooth and elastic, neither dry nor sticky. Transfer to a bowl, cover with plastic wrap, and refrigerate for 30 minutes.

Tip: Do not add all flour at once; adjust gradually. The resting period is crucial for texture.

Step 3: Make the filling

Mix minced meat with finely chopped onion. Add salt, black pepper, and 100 ml water. Stir until the mixture is smooth and resembles thick sour cream. The filling must be juicy so the pastry will have broth inside when bitten.

Tip: The juiciness of the filling is what makes posikunchiki special. Add more water if the mix seems dry.

Step 4: Portion and shape the dough

Roll the chilled dough into a log and divide into 12–15 equal pieces. Roll each into a small ball, flatten slightly, then roll out to a thin circle about 10 cm in diameter with a rolling pin.

Tip: Keep the dough pieces you're not working with covered so they don't dry out.

Step 5: Fill and seal

Place 1 tablespoon of filling on one half of each circle. Fold the dough over to form a half-moon, then press the edges firmly with a fork to seal completely. This prevents the broth from leaking during frying.

Tip: Press the fork firmly along the entire edge; loose sealing will cause oil to enter and the filling to leak out.

Step 6: Fry until golden

Heat vegetable oil in a deep skillet to medium heat. Carefully place each pastry into the hot oil and fry for 2–3 minutes on each side until the pastry is golden brown and the filling is hot. Work in batches to avoid overcrowding.

Tip: Do not fry at too high a temperature, or the pastry will brown before the inside cooks. The oil should bubble gently around the pastry.

Step 7: Drain and serve

Transfer the fried posikunchiki to a plate lined with paper towels to absorb excess oil. Serve hot, ideally while still steaming, so the broth inside is warm.

Tip: Eat them soon after frying. They are best enjoyed hot with a dipping sauce (makalo) made from sour cream, vinegar, salt and black pepper.

Variants

• Meat filling: beef, pork or lamb; some traditional versions use game such as elk
• Vegetable filling: radish with honey or baked turnip
• Sweet variant: some regions prepare a sweet version with fruit filling
• Mixed filling: meat combined with mushrooms (in some modern adaptations)

Common Mistakes to Avoid

• Using leavened dough instead of unleavened: posikunchiki should be dense and thin, not fluffy bread. Stick to an unleavened dough with egg and sour cream.
• Making the filling too dry: the filling must contain enough water so that when you bite into a hot pastry, juice runs out. This is the signature of the dish. If your filling is grainy or stiff, add more water.
• Failing to seal the edges properly: if the fork sealing is loose, oil will seep inside during frying and dilute the filling. Press firmly along the entire edge.
• Overcrowding the pan: frying too many at once drops the oil temperature, causing them to absorb more oil and become greasy. Fry in batches.
• Frying at too high a temperature: the pastry will brown before the filling cooks through. Use medium heat so the outside crisps as the inside heats.
• Not cooling them first: trying to eat them immediately while extremely hot will burn your mouth. Let them cool on the plate for a minute after frying, but still eat them warm.

How to Order and Eat It

So as a posikunchka is enough for just a couple of bites, they are eaten in quantity – a dozen or so. They are traditionally eaten hot, fresh from the pan, dipped in sauce. These sauces are called “makalo” (dipping sauce). The sauce is typically made from sour cream, vinegar, salt and black pepper. Posikunchiki are best enjoyed immediately after frying, while the filling is still hot and the dough crisp.

To order: Посикунчики, пожалуйста [Posikunchiki, pozhaluysta]

Diet and Allergens

• Contains gluten (wheat flour)
• Contains eggs
• Contains dairy (sour cream)

Russia Vibes Tips

• In Yekaterinburg, try ready-made posikunchiki at local cafés such as "Two Grandpas" (Dva Deda) on Malysheva Street to compare your homemade version with the professional standard. They make both savory and sweet fillings.
• The filling-to-dough ratio matters: posikunchiki should look like a pastry wrapper around a generous amount of filling, not a thick bread with a small pocket of meat. Roll the dough as thin as you can.
• If you can source game meat locally in the Urals (such as elk), use it for a more authentic historical flavor. The dish was traditionally made with wild game.
• Make posikunchiki ahead: prepare and fill them, then refrigerate unbaked for up to 4 hours. Fry just before serving to keep the pastry crisp.
• Use a fork to seal, not your fingers: the fork creates a tight seal that prevents oil from seeping in during frying and keeps the filling juicy.

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FAQ

Are posikunchiki the same as pelmeni?

No. Pelmeni are boiled dumplings made from the same dough but much smaller, with meat filling. Posikunchiki are larger, half-moon shaped, fried pastries with a thicker dough and much more filling. Posikunchiki splatter juice when bitten; pelmeni do not.

What is the difference between posikunchiki and cheburek?

Posikunchiki is a small fried pastries with spiced minced meat and onion filling that look like a smaller version of the Tatar cheburek, another meat-filled fried turnover and a similar idea to an Italian calzone. Cheburek is larger, often folded into a circle, and sometimes has cheese as well as meat.

Can I use store-bought dough instead of making my own?

Store-bought pie or pastry dough can work, but authentic posikunchiki are made with a simple, thin unleavened dough that is different from commercial pie dough. Homemade dough is easier to work with and gives the correct texture.

Can I bake posikunchiki instead of frying?

Traditional posikunchiki are fried. Baking will not give the same crispy exterior or juicy interior. The frying seals the outside quickly while keeping the filling moist inside. Some modern versions are baked, but purists consider them inauthentic.

Why does my filling leak during frying?

The fork sealing is either incomplete or too loose. Press the fork firmly all the way around the edge of the pastry. Also, do not roll the dough too thin or it will tear. If the oil is too hot, it can split the seals; use medium heat.

What regions outside the Urals make posikunchiki?

This traditional Ural dish is virtually unknown elsewhere, yet quite common in Perm and the northwest of the Sverdlovsk region, of which Yekaterinburg is capital of. They are rarely made outside this area, though some cities now offer them as a regional specialty item.

Can posikunchiki be frozen?

Yes. Prepare and fill them, then freeze on a baking sheet before frying. They can be fried from frozen, but may need an extra minute on each side. Do not thaw before frying.

What sauce should I serve with posikunchiki?

The traditional sauce is called "makalo" and is made from sour cream mixed with salt, black pepper, and a little vinegar. Some people serve them with plain sour cream or a simple pepper-vinegar sauce.

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