I must confess – I have never ate the real kibinai But this weekend we had some guests who likes kibinai a lot, and they said that these kibinai are very good (kibinai also agreed with guests ’cause they disappeared from the plate very fast )

Dough:

1 kg all-purpose flour

450 g butter or margarine

4 eggs

200 g sourcream (30% fat)

salt

Filling:

1 kg pork collar butt

3 onions

50 g butter or margarine

salt

ground black pepper

splash of cold water

Cut butter into cubes and put it in the flour. Grind thoroughly, till crumbs forms. Then put three eggs and one egg white, sourcream, salt and mix well. Put prepared dough in the fridge and start preparing filling. Cut meat into small bits. Put cut onions, butter, seasonings, splash of water and mix well. Take the dough from the fridge, divide it to 30-35 balls (for me one ball weighted about 50 g). Roll out balls into sheets, put some filling in the center of these sheets and press the edges to form kibinai (you can see how to do it in these recipes’ source). Put kibinai on the baking paper and coat with the left egg yolk mixed with a splash of water. Bake in 200 degrees oven about 30-35 minutes.

Source: Pavaryk!