Posikunchiki is an old dish of Ural cuisine, mainly of Perm Krai and the north-west of Sverdlovsk Oblast. It is a kind of stuffed pasta, like ravioli and pelmeni. The name of the dish is believed to come from the Russian verb "sikat" (that is, to sprinkle): when biting, posikunchiki sprinkle with meat juice. The name may also result from another Russian verb "sech" (that is, to chop): the meat for posikunchiki is chopped with a knife. Unlike pelmeni, posikunchiki are fried. They are eaten in the following way: first bite off almost a third of the patty and pour the meat juice into the mouth, then pour the sauce with a spoon into the remaining 2/3 of the patty, and eat the other half.


  • For the filling: minced meat - 400 g
  • onion - 1 bulb
  • milk - 100 ml
  • salt, black ground pepper – to taste. For the dough: water - 100 ml
  • egg - 2 pcs.
  • heavy sour cream - 3 tbsp.
  • flour - 400 g
  • salt – to taste

Preparation method (receipt)

Knead smooth elastic dough long while and carefully. Prepare the filling: grind the onion in a blender and stir all the ingredients until smooth. Make semicircular crescent-shaped posikunchiki (similar in shape to big varenyky): the seam on the side should be pinched heavily but carefully, so as not to break the shell integrity. The thickness of each posikunchiki should be about 3 mm. Fry on refined oil under a very low heat, choosing its intensity so that the patties brown but the filling does not get too hot. Serve posikunchiki with a sauce of beef stock with vinegar, finely chopped onions and black ground pepper.

minced meat onion milk salt black ground pepper water egg sour cream flour