Russian cuisine has always been rich in a variety of national recipes for various interesting dishes. But many of them are forgotten for some reason: kulebyaka, pie, kurnik, shangi, pikunik. The recipe for the last dish is easy and simple, but most likely, some even hear about it for the first time.
And this is nothing but the chebureks familiar to many, only very very small. Cooked little cakes from unleavened dough, stuffed with minced meat, minced meat, and not only from it, are fried in a pan in vegetable oil.
Pikikunchiki pies - this is a traditional Ural dish, and more specifically - the Perm Territory.
origin of name
Cakes are called interesting, even funny. There are two options for the origin of this name:
- The main thing in the little picnicks is its meat juice, when you first bite the pie splashes. Or as they say in the Urals, "kicks in."
- The meat is mainly chopped, cut. Hence the name.
In general, little is known about the history of the origin of the name, but whatever it may be, you will appreciate the delicious fragrant pastry cakes. The recipe for their preparation has survived to the present day.
What do little eaters eat?
The main thing is that this dish must be eaten hot, in the heat of the heat. There are needy little cakes, very careful not to stain your clothes, because after the first bite, correctly cooked pies will certainly splash (bite).
Serve it with various sauces:
- vinegar with ground black pepper;
- horseradish mustard sauce;
- garlic and kefir sauce.
How to make a picnic
The dough for pikikunchikov kneads unleavened - like chebureks and dumplings. In the rolled form of the pie, the meat filling and butter are laid out so that it is juicy. The edges should be pinched especially carefully, otherwise the juice will leak during frying, and the little pie will turn out to be wrong, will not splash. You should fry the pies in a pan in a large amount of sunflower oil.
Below are two detailed recipes for cooking picnic with minced meat and cabbage.
Meatballs - a detailed recipe
Properly prepared pies should be tiny, literally for one or two bites.
Ingredients
To prepare the dough:
- 400 ml of boiled, slightly cooled water;
- One tablespoon of odorless sunflower oil;
- a pinch of salt;
- one tablespoon of softened butter;
- one chicken egg;
- Three cups of sifted flour of the highest grade.
For the preparation of minced meat:
- 600 grams of pork (you can take chicken, turkey meat, or beef with pork in a ratio of 50/50);
- four medium onions;
- a mediocre bunch of green onions;
- one egg;
- 200 ml of warm water;
- salt, pepper - focusing on your taste preferences.
Cooking method
Minced meat:
- Take the selected meat, rinse, cut into pieces, peel the onion , finely chop the green onion.
- Pass the meat and onions through the meat grinder.
- Mix the resulting minced meat, salt, black pepper, prepared green onions and water.
- The minced meat for pikonchikov should be slightly liquid.
Dough:
- Pour cooled water into a bowl, add butter and sunflower oil, salt and flour.
- Place the pastry dough. It should turn out to be elastic and soft, if necessary add some more flour.
Little picnickers:
- From the finished dough, form small balls, in diameter not more than 4-5 cm.
- Roll out lumps of cakes.
- Lubricate the surface of the cakes with vegetable oil.
- In the center of each put a spoonful of filling and a small piece of softened butter.
- The edges need to be pinched very well. The picnics can be made in the form of dumplings or in the form of a pie.
- Fry the resulting pies in a pan in a large amount of boiling sunflower oil.
The picnickers are ready, you can serve.
Pikikunchiki - recipe with cabbage
Despite the fact that earlier only pies with meat filling were called little pies, many liked the neat, small, juicy pies so much that now a huge number of various recipes appeared. For example, picnickers with potatoes, cabbage, with potatoes and mushrooms, with cabbage and potatoes. The only condition remains unchanged - the pie should never be dry.
Ingredients:
To prepare the dough, cabbage is used in sour cream, which makes the pie especially juicy.
To prepare cabbage filling:
- one small head of cabbage;
- Three medium onions;
- one carrot;
- salt, black pepper;
- vegetable oil;
- caraway seeds - at will.
To prepare the test you will need:
- five tablespoons of high fat sour cream;
- two chicken eggs;
- cooled boiled water - about 100 ml;
- a tablespoon of sunflower oil;
- 50 grams of softened butter;
- two glasses of flour.
Cooking method
Filling:
- Chop cabbage into thin strips.
- Peel and chop the onions in half rings.
- Peel and grate the carrots on a medium grater.
- Put all the vegetables in a deep frying pan, add vegetable oil, pepper, salt, put caraway seeds and stew for 15 minutes under a closed lid, stirring occasionally.
Dough:
- Add water, flour, salt, sour cream, vegetable and butter to a small container. Pour the dough well until it has a uniform elastic consistency.
Pies:
- Divide the resulting sour cream dough into small pieces, form balls from them.
- Roll the cakes. They should not be too thin so that the filling does not perforate it.
- Put on the dough very carefully prepared and cooled cabbage stuffing.
- Tuck the edges of the juicers very carefully so that the cabbage juice does not leak during frying.
- You need to fry the pies in a large amount of boiling sunflower oil on both sides. They are fried very quickly, so you can not leave the stove until the end of cooking.
Thus, this delicious original dish is prepared with the ridiculous name savory, the recipe, as you see, is very simple. Even inexperienced housewives can cope with it, having received at the exit a fragrant, juicy dish that both adults and children will appreciate.
Enjoy your meal.