Posikunchiki pies. What is this, recipe with photos, how to cook

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Prepared by: Daria Vakulova

07/18/2016 Cooking time: 40 min

Posikunchiki is a funny name for small Ural meat pies. Take a small bite and hot broth will squirt out of it. And people say that the pies “sparkle.” Delicious! Shall we try?

Recipe for classic dough for posykunchiki

Today there are several delicious recipes for pie dough, but sour cream is considered the classic one. It is prepared with full-fat dairy product. The result is a very tasty base that perfectly holds any juicy filling. The dough should not be stored for a long time.

It is worth kneading it immediately before sculpting the treat.

What ingredients will you need?

For the dish you need to take:

• flour – 420-430 g each;
• eggs – 2 pcs.;
• sour cream – 4-4.5 tbsp. l.;
• boiled water – 80-90 ml;
• salt.

The water for the test should be boiled in advance and then cooled completely. It will be used cold.

Step-by-step cooking process

The cooking process includes several stages:

1. The contents of raw eggs should be poured into a large bowl.
2. Afterwards, chilled water, salt, and all the sour cream are sent there. It is best to take a dairy product of medium fat content. You need to remember that homemade sour cream is not suitable for this dish. It's too thick and greasy. But it is not prohibited to use it. You just need to dilute this sour cream with water.
3. After mixing, you can add flour to the resulting mass. This should be done in small portions. It is important to monitor the consistency of the dough. If necessary, it is allowed to increase or decrease the portion of the dry component. The result should be a soft and pleasant mass to work with. The dough turns out to be approximately the same as for dumplings.

4. The resulting mass can be immediately divided into 2 parts. Each of them is rolled into a sausage and cut into pieces.

Next, the blanks should be rolled out not too thin and filled with filling.

What can I add?

If desired, natural dyes can be added to the dough so that the pies end up being especially bright and beautiful. For example, turmeric, beetroot or carrot juice, a small amount of spinach or spinach juice.

Rules for serving dishes, decoration

From the prepared dough, you can immediately form posikunchiki. They go into a frying pan with a lot of hot oil and fry until fully cooked.

Poochies on the water

Proper Ural posikunchiki should be small in size so that they can be eaten in a couple of bites at most.

To prepare you will need:

For the dough:

• A tablespoon of unscented butter and sunflower oil;
• Warm boiled water – 400 ml;
• Premium flour (sifted) – 3 cups;
• Egg;
• A pinch of salt.

For minced meat:

• Pork – 600 g (you can also take any meat and combine it equally with pork);
• Green onions - a small bunch;
• Warm water – 200 ml;
• 4 medium onions;
• Salt and pepper;
• Egg.

Step-by-step recipe for posykunchiki:

1. First we make the filling. We pass the washed and cut into pieces meat through a meat grinder along with onions;
2. Pepper the finished minced meat and add some salt, add finely chopped green onions, pour in some water and mix. The mass should be a little liquid;
3. Now the next step is the dough for posikunchiki in water. Pour slightly cooled water and both types of butter into a deep, comfortable bowl, beat in the egg, add flour and salt;
4. Knead the dough until soft and elastic. We adjust the amount of flour ourselves - you may need a little more, or vice versa;
5. Roll into small balls about 5 cm in diameter. Roll each one into a round layer with a rolling pin and coat the surface with vegetable oil;
6. Place a spoonful of filling and a small square of softened butter in the middle of each piece;
7. Posikunchiki with meat can be made in the form of pies or dumplings. In any case, the edges must be carefully sealed so that the juice does not leak out;
8. At this stage, you can put the semi-finished products in the freezer, but frozen pies after frying will no longer be as tasty and will lose their juiciness, so it is recommended to continue the cooking process;
9. Fry the products in a frying pan in hot sunflower oil on each side until golden brown.

This dish should be eaten piping hot so that it burns your mouth. You need to bite the pie very carefully, because if it is cooked correctly, the juice may splatter. The dish goes perfectly with kefir-garlic and horseradish-mustard sauce.

Recipe for filling for meat pies

The classic filling for pies is meat filling. It is allowed to take different types of meat. Most often it is a mixture of pork and beef. It is recommended to take fresh meat yourself and turn it into minced meat. After all, you can’t be sure of the composition of a store-bought product.

It often includes skin, a large amount of fat, and may also include offal. The calorie content of finished pies made from homemade minced meat with sour cream dough is approximately 123 kcal per 100 g.

What ingredients will you need?

For the dish you need to take:

• brine – 80-90 ml;
• minced pork and beef - half a kilo;
• onions – 1-2 pcs.;
• salt.

It is best to use pickled cucumber brine for meat mass. Then the filling will turn out especially tasty and juicy. If the cook does not have brine on hand, it can be replaced with plain water. You can use a variety of spices for filling.

Step-by-step cooking process

The cooking process includes several stages:

1. Using a meat grinder or blender, fresh pork and beef (in equal quantities) should be turned into homogeneous, tender minced meat.

2. For this recipe you should take more onions. It adds juiciness to the filling. First, peel the vegetables and then crumble the product. It's best to cut the onion into tiny, neat cubes. If you make the vegetable pieces too large, the onion flavor will then dominate the filling.
3. Onion cubes can be immediately poured into the meat mixture. You also need to add the selected spices there. Usually even the usual ground black pepper is enough.
4. After that, it’s time to pour the cucumber pickle into the mixture. If this is what is used, then you will no longer need to add salt to the dish. If you use water, then the filling will also need to be salted to taste.
5. As a result, the filling should be slightly runny. This is a prerequisite for the juiciness of the filling of the pies.

The resulting filling can be immediately laid out on dough pieces. The treat will be fried until the meat inside is completely cooked.

Rules for serving dishes, decoration

Posikunchiki are delicious served either hot or completely chilled. You can choose various add-ons for them. For example, put small bowls with the pies with sauce, which is prepared from a mixture of table vinegar, sweet/spicy mustard, and ground colored peppers.

Minced meat recipe

In most cases, these pies are prepared with minced meat filling. But there are housewives who pamper their households with dishes such as posikunchiki with cabbage and eggs. The main thing is that the filling is juicy and produces that famous hot liquid broth that “sparkles” out of the pies when you bite them.

So, what kind of minced meat is better to take? Experienced housewives and keepers of ancient recipes advise using “half” minced meat. That is, take fifty percent beef and the same amount of pork for cooking. If your family has any special preferences (for example, you don’t eat pork), then you can use minced chicken, lamb, or beef, or make the filling from dietary turkey meat.

• Minced meat (your choice) – 400 grams.
• One large onion.
• 100 ml of milk or regular clean drinking water.
• Spices for meat, ground black pepper and salt.

How is minced meat prepared for posikunchiki? The recipe requires that the filling be juicy, even a little runny. We achieve this by using milk (water) and onions chopped using a blender. If you can finely chop onions with a knife into regular cutlet mince, then it’s better to add not even chopped onions, but onion pulp, to posikunchiki.

With cabbage

Posikunchiki are meat pies. But you can try and experiment with the filling for the dish. Sometimes the Ural treat is prepared with vegetables. The most popular option is with cabbage. Both fresh young and already lying heads of cabbage will do. It is advisable to supplement the cabbage with spices.

Posikunchiki, recipe with cabbage.

For example, cumin will go well with it. It will make the taste of the filling brighter and more interesting.

What ingredients will you need?

For the dish you need to take:

• cabbage forks and carrots - 1 pc.;
• medium-sized onions – 3-4 pcs.;
• cumin, salt.

Sour cream dough is perfect for this recipe. It will take approximately 600-700 g.

Step-by-step cooking process

The cooking process includes several stages:

1. Cabbage should be removed from the top contaminated and damaged leaves. The remaining part of the vegetable must be chopped. It is best to chop it finely with a sharp knife. The result should be miniature long plates.
2. Peeled onions and carrots can be chopped arbitrarily. The first one is best in half rings. It is enough to process the carrots with a coarse grater.
3. All vegetables prepared in the steps above are placed in a large common frying pan. Quite a large amount of oil is also sent to them. Under the lid, the components will simmer for about a quarter of an hour. Be sure to stir them during the process. At this stage, you can immediately add salt to the future filling. Spices can also be added to taste. Cumin is a must. But ground pepper is also perfect for the filling. If someone at home doesn’t like cumin, you can replace it with other spices to your liking.
4. Vegetables can be either simply softened or lightly browned. Both options are great for filling.

The prepared vegetable mass can be immediately used to fill pies.

Rules for serving dishes, decoration

You will first need to divide the dough into small balls, then roll each into a flat cake and place a portion of cooled stewed vegetables in the centers. Be sure to securely pinch the edges of the workpieces. Afterwards, all that remains is to fry the posikunchiki until done. It is important that cabbage juice does not flow out of their center, which provides the juiciness of the treat.

Unusual name

Of course, this type of fried pastry has a very funny name. But what is it justified by? Grandmothers say that the meat pie is so named because during the meal, when you bite into the pie, it “squeaks.” It’s simpler – it splashes with juicy meat juice (broth).

There is another, more official option. Many believe that posikunchiki, the recipe for which we will offer you today, are so called because of the special method of preparing the meat filling. For it, the meat must be finely chopped so that it turns out juicy.

Why an ordinary meat pie received such a hilarious name is anyone's guess. The only true fact is that posikunchiki is a very tasty, satisfying and aromatic dish that is perfect both for meeting guests and for friendly family gatherings on a Sunday evening.

With potato

Posikunchiki are pies popular in the Urals, which can be prepared not only with meat, but also with other filling options. For example, you can also add potatoes to the minced meat.

The vegetable can be used in two different ways. It is worth experimenting with each and choosing the most suitable one for yourself. With raw potatoes it is a little more difficult, since you need to carefully monitor so that they have time to completely fry.

What ingredients will you need?

For the dish you need to take:

• compound minced meat – 230-250 g;
• onion – ½ pcs.;
• fresh garlic – 1 clove;
• ice water – 55-60 ml;
• potatoes – 2-3 pcs.;
• salt pepper.

You will need approximately 1/3 tsp of salt for the filling. It’s best to use trimmings from beef shoulder and pork neck. Thick but elastic dough with rich sour cream will also be used for pies.

Step-by-step cooking process

The cooking process includes several stages:

1. To make the filling, first of all you will need to process the meat trimmings with a blender/meat grinder, turning it into homogeneous minced meat.
2. The onion needs to be chopped into crumbs, after which it must be sent to the meat.
3. Peeled and chopped garlic should also be added there. For example, it can be finely rubbed and passed through a press. Even just finely chopping the component will be enough. You need to add salt and any favorite spices to the minced meat.
4. At the potato preparation stage, you can proceed in different ways. One option is to grate the vegetable. The result should be very fine chips.

5. It is mixed with minced meat. The second option is to boil the potatoes in advance and mash them into a puree. Then also mix with meat.
6. All that remains is to pour ice water into the fillings and mix all ingredients until smooth. Thanks to the addition of liquid, the sikunchiki will end up with a delicious broth inside.

The fully prepared filling can be laid out on dough pieces and formed into small, neat pies.

Rules for serving dishes, decoration

It is important to fry the treat soon after the piping is formed. Otherwise, the dough may get wet from the juicy filling. For final preparation of the dish, you need to heat a frying pan with a large amount of oil and fry the workpieces in it on both sides. The resulting delicacy should be placed on paper napkins/towels. This will remove excess fat from the dish. The treat should be served with different dipping sauces.

Posikunchiki with meat (Russian cuisine)

Recipe from the section “Tavern “Feast at the Beast””

Author: Sergey Zverev for the culinary portal Kungpao.ru. Materials are protected by copyright law.

Russian cuisine is rich in all kinds of pies. A hut is not red in its corners, but red in its pies - this is what the Russian proverb says. In the age of globalization, we are beginning to forget our traditional cuisine, but we are well versed in foreign cuisine - pizza, sushi, hamburgers, macaroons, tiramisu, lasagna, rib-eye steak, etc. and so on. Older and middle-aged people will unmistakably say what pie with fish, kulebyaka and kurnik are. The current generation is unlikely to answer this question with confidence. And about shangi with cottage cheese, yarn and posikunchiki, not even people of the older generation know what it is. And we decided to fill this gap, talk about an old Russian treat with the funny name “ Posikunchiki ” and how to prepare it. What is a posykunchik ? This is a small, even rather small, fried pie with a filling slightly larger in size than a large dumpling, something similar in size to a generous dumpling. According to the method of preparation, posikunchik is very close to chebureks. The little popularity of this tasty Ural pie is explained by its very narrow regional distribution - the Perm Territory and the Sverdlovsk Region (and even then not all of it). Posikunchiki are distinguished from other pies by their very juicy filling, which squirts (“sparkles”) when you first bite the pie—in fact, this feature most likely gave the pies their name. According to another version about the origin of the name, in the old days, when preparing the filling for these pies (and there were no meat grinders in those days), the meat was chopped (cut) with a knife (chipping). By the way, there were plenty of fillings besides meat - potato filling with onions, mushrooms, green onions, chicken, cabbage, turnips, radishes, etc. and so on. Hot posikunchiki pies were served with dipping sauce “makalo”, in which the pies were dipped. The most common version of “dip sauce” (in modern terms, dip sauce) is a mixture of mustard and diluted vinegar to taste. Or a mixture of vinegar with beef broth, finely chopped onions and ground black pepper. Or modern versions made from fermented milk products (sour cream, or kefir, or yogurt), seasoned with grated garlic, salt and chopped herbs (for example, dill). Eating posikunchiki can be called a ritual - first they bite off a third of the pie and drink the meat juice from it, and then pour the “dipper” inside with a teaspoon and put the remaining pie in the mouth. Or they first dip it in “dakal” and again put the pie in the mouth and bite it, enjoying the taste of meat juice and “dakal”, and then eat the pie, dipping it in “dakal”. In Perm, in their homeland, posikunchiki are very popular; depending on the filling, they cost from 11 to 16 rubles apiece; they usually cost a dozen per person. In a good Perm cafe you will even have to stand in line to get snacks.

We will need: for the dough: • wheat flour - 400-500 g, • water - 100 ml, • egg - 2 pcs., • sour cream 20% - 3 tbsp., • salt - to taste. for filling: • meat minced meat (50% pork + 50% beef) - 400 g, • onions - 1 pc., • milk - 100 ml, • salt - 1 tsp. (or to taste), • ground black pepper – 0.5 tsp. (or to taste), • other spices - to taste.

The recipe is relatively simple. Anyone who cooks chebureks at home can handle it without any problems. In principle, these are chebureks, only small ones. Actually, like any pie, it is a filling and a dough. Let's start with the filling.

Sincerely, S. Zverev.

See all recipes in the section “Tavern “Feast at the Beast””

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Date: 04/26/2017

With cheese

Posikunchiki can also be prepared with an unusual cheese filling. This is an interesting option that combines meat and dairy product at once. The cheese must be hard/semi-hard. During the frying process, the additive will melt and will stretch appetizingly when bitten.

Some housewives experiment with the recipe and completely exclude meat from it. As a result, only cheese remains in the filling. Of course, in this case, the amount of dairy product in the recipe needs to be significantly increased. It is allowed to mix several types of cheese at once. For example, “Russian” and “Suluguni”, and also add any chopped greens to it.

What ingredients will you need?

For the dish you need to take:

• beef and pork - 130 g each;
• cheese – 180-200 g;
• onion – 1 pc.;
• beef broth – 55-60 ml;
• salt, butter.

Another broth will work for this recipe. For example, mushroom, vegetable. It can even be replaced with plain water. The dough for this filling works well with both sour cream and butter.

Step-by-step cooking process

The cooking process includes several stages:

1. The meat needs to be washed, dried, cut into pieces along with the onion. Afterwards, these components will be passed through a fine grinder. But you can also use a suitable blender attachment to grind food.

2. The mass needs to be salted. But the amount of this additive will depend on the salinity of the cheese.
3. The dairy product will need to be coarsely grated and mixed with the meat mixture.
4. All that remains is to add a small piece of melted butter fat and cooled chicken broth.

The resulting filling should be used immediately to form pies.

Rules for serving dishes, decoration

The selected dough must be divided into portions, roll each portion not too thin, place meat and cheese in the middle of the pieces and secure the edges tightly. The treat should be served hot. You should carefully bite into each bite and drink the juice inside. You can even make them so miniature that the pie is enough for literally one bite.

Peculiarities

Posikunchiki are recommended to be consumed only hot. They should be eaten with caution. Getting burned by fiery meat juice is the norm for those who love to enjoy funny pies.

I would like to warn you right away. The dough for posikunchiki is very nourishing and high in calories, as is the meat component of the dish. Many people say that it can be very difficult to stop during a meal. This dish is so delicious. However, it will be quite harmful for the figure, since the calorie content of fried meat pies is about three hundred kilocalories per hundred grams.

With sauerkraut

Not only fresh cabbage is good for filling. You can also take pickled one. For example, it’s delicious to use homemade preparations with various additives - caraway seeds, cranberries. It is advisable to try the cabbage first. If it turns out to be too sour, you should first rinse the cabbage lightly with cold water and squeeze it out.

What ingredients will you need?

For the dish you need to take:

• sauerkraut – 370-400 g;
• onion – 1 pc.;
• salt, spices, water.

The dough is best prepared according to the classic recipe. Let the most fatty sour cream be used for it.

Step-by-step cooking process

The cooking process includes several stages:

1. If necessary, you can cut the cabbage smaller. It is advisable to squeeze it out of any liquid.
2. Peeled onions should be cut into thin half rings.

3. Afterwards, both main components should be placed in a frying pan, add a little water to them and simmer until both components are soft. At the end, you can pour in a small amount of any vegetable fat and lightly fry the filling products.
4. If the cabbage is not salty enough, you should lightly add salt to it. You can also use any spices.

When the ingredients are prepared, you can immediately use the filling to fill the pies.

Rules for serving dishes, decoration

The selected dough must be divided into portions and each one rolled into a flat cake. The pieces should not be too thin, otherwise the cabbage filling may break through the base. It should be distributed onto the cakes when it has cooled down. The treat will be fried in a large amount of hot oil on all sides. The result is a crispy delicacy with a juicy center.

Sauce recipes

Housewives who inherited the recipe for pies with a funny name from their grandmothers know that posikunchiki must be served with aromatic gravy. There are several popular recipes.

Beef broth sauce with onions

A teaspoon of weak vinegar (six or nine percent) is added to the warm broth. Then finely chopped onions and a little salt, pepper and fresh herbs (parsley, dill, green onions) are sent there. Everything is thoroughly mixed and served in a bowl along with a plate of posikunchiki.

Sour cream garlic sauce

If you don’t like the vinegar taste, then you can prepare another, no less nourishing and aromatic sauce. To do this, you will need three tablespoons of sour cream (or full-fat kefir) and several cloves of garlic, crushed through a crush. All you have to do is add a little chopped herbs and you can serve.

Onion-sour cream sauce

There is also a sauce for onion lovers. It is prepared as follows. Two or three large onions are finely chopped and fried in a small amount of vegetable oil. Then one chopped clove of garlic is added to them. When the onion is browned, add a little flour (a couple of tablespoons) to the frying pan. Add a little meat broth and let the sauce boil.

Remove from heat. Pour the gravy into a saucepan and add sour cream or kefir. This sauce is best served hot, just like the pies themselves.

With cucumbers

Posikunchiki are pies that give the cook room for creativity. So, even cucumbers can be used as a filling for treats. Of course, not any kind will do, only pickled ones. In this case, you should not experiment with fresh vegetables. Grated cucumbers will make the filling even juicier and tastier.

What ingredients will you need?

For the dish you need to take:

• minced meat - half a kilo;
• onions (large heads) – 2 pcs.;
• fresh garlic cloves – 3-4 pcs.;
• cold water – 130-150 ml;
• pickled cucumber – 1-2 pcs.;
• salt pepper.

For this version of pies, you should also use sour cream dough. Pickled cucumbers are also suitable. The more of the latter there are in the filling, the brighter their taste will be in the dish.

Salt for the specified amount of food is usually taken 1 tsp. But you can adjust the portion of this additive to your taste.

Step-by-step cooking process

The cooking process includes several stages:

1. The dough for the treat should always be prepared first. When it is already mixed, you can move on to the filling. To do this, first of all, peel the onion. Afterwards it is cut into arbitrary, but fairly large pieces.
2. Simply peel the garlic cloves and then place them in a blender bowl along with the onion slices.

3. 1/3 of the declared amount of water is poured there. The liquid must be ice cold. Afterwards, the components can be blended together with a blender until a homogeneous puree is achieved.
4. Pickled/pickled cucumbers should be grated using a medium grater. Together with the released liquid, onion and garlic, the resulting shavings are transferred to minced meat (it is better to take a mixture of pork and chicken).
5. All that remains is to add salt to taste. You can also use a variety of spices. Lastly, the remaining cold water is poured into the filling. Only if the mass turns out to be liquid will you be able to make juicy pies. If the minced meat seems thick, it is permissible to increase the portion of liquid for it.

The resulting filling can be laid out over the dough bases. Be sure to seal the edges securely. The pies should be deep-fried until all components are cooked. It will take approximately 2-3 minutes on each side of the pie.

Rules for serving dishes, decoration

The finished treat should be transferred to a plate covered with paper towels. It can be supplemented with either a vinegar-based sauce or regular sour cream.

Features of use

Rumor has it that this pie is famous not only for its funny name and cooking features. It turns out that posykunchiki should also be eaten in a special way. As we have already noted, the posikunchik is made in such a way that it is enough for only two bites. The first time you bite off a smaller part of the pie. It is at this moment that the aromatic and tasty meat broth is poured into the mouth.

After this, you should dip the remaining “dry” part of the posikunchik generously in the sauce and put it in your mouth. Two bites and that's it. But what an incredible fountain of taste sensations awaits you. Bon appetit!

How to make a pie?

Posikunchiki are pies that are molded in a special way. This should be done according to the principle of chebureks. But in the end you should get miniature blanks. Pies should be made “in one bite”. When the finished dough has been in the cool place for at least 20-25 minutes, you can take it out and, for convenience, divide it into 2 approximately equal parts. Afterwards it will be rolled out into a rope. The resulting blanks can already be cut into pieces. The weight of each should be approximately 30-35 g.

Pieces of dough should be rolled out into round identical cakes. The optimal thickness for them is 2-3 mm. Do not roll out the workpieces too thin or stretch them too much. Otherwise, during frying, the base will quickly burst and all the juice from the filling will flow out.

Round cakes must be placed one at a time on the table and folded in half. A small portion of filling is sent to one part. After the edge you need to pinch it like a cheburek, but slightly twisting the dough to form a “scallop”. The braid on these pies also looks very beautiful.

Cooking Posikunchiki

Already formed neat miniature pies must be sent to a frying pan with already thoroughly heated fat. There should be enough oil so that the treat is deep-fried and crispy. Each side will take approximately 3-4 minutes. The exact time will depend on the amount of filling and the size of the pieces themselves. First, you should place the treat on paper napkins/towels to remove excess fat.

And then send it to a large flat plate. For beauty, you can cover it with lettuce leaves. When trying the pies, it is important to remember that when you first bite, they splash heavily with juice. Posikunchiki are often served with various sauces. The easiest way is to supplement them with mustard and garlic/sour cream. But a different sauce is considered traditional for them. It is mixed with 6% vinegar, black pepper and sweet/spicy mustard.

Frying

A special ritual is to fry posikunchiki. The recipe calls for the heat under the pan with the oil to be low. This way the pies will bake evenly, and the filling will remain juicy inside. It is important that during frying the meat filling does not get so hot that steam begins to form. It is the steam that destroys the dough shell, and the liquid that needs to be preserved flows out. Surely you have observed this phenomenon more than once when frying whites or pasties.

Useful tips and tricks

The following tips from chefs will help you prepare delicious Ural pies:

• Posikunchiki should always be made small - for a maximum of 2 bites, otherwise it will turn out to be a different dish;
• Instead of water, it’s delicious to add cucumber brine to the filling, then the meat will be saturated with all the spices that were used during preservation;
• if brine is used in the minced meat, then you should be careful with additional salt;
• In addition to potatoes and pickled cucumbers, it’s delicious to mix other vegetables and additional ingredients with meat (for example, add grated pumpkin, pieces of any mushrooms, sweet peppers, zucchini to the minced meat).

Making traditional posikunchiki is quick and easy. The dough for these pies does not require long infusion or rising time. You just need to seal the edges of the treat as securely as possible so that the filling in it remains juicy even after active frying.

Kefir dough recipe

Many housewives choose this option. As they say, dumplings or cheburek dough prepared with kefir does not lose its softness for a long time. Even if the pie has cooled, it will still remain soft. Although a meat pie like posykunchik is unlikely to remain on the plate untouched for a long time.

Products:

• flour – 400-500 g;
• kefir – one glass (250 ml);
• one chicken egg;
• a little salt.

The dough is made exactly the same as in the first case. First, kefir, egg and salt are mixed. And then the required amount of flour is added to the dough. It will not necessarily correspond to the norm specified in the recipe. Sometimes the dough itself decides how much flour it should “take.”