There are many recipes in the world that cannot be called traditional and belong to only one particular nationality. This, for example, pyanse. Its recipe originated in one of the cities of the northern region of Russia, and the developers of this dish are considered natives of Korea, who have long lived on Sakhalin.

Description of the dish

Pyangse is based on the traditional cuisine of Korea) is one of the types of fast food. It is widely popular in Vladivostok, even a whole network of selling this treat is open. The pyanse appeared in the 80s of the last century on the basis of the pyeongsu dish - square manti.

The treat itself is a steamed pie. Yeast dough and stuffing of minced meat and cabbage with various spices - this is what makes up the basis of pyanse. although it goes back to the cuisine of Korea, it is original, since it is not prepared on the territory of this state. So let's get started.

Cooking pyanse

The recipe is pretty simple. For this, it is necessary, as mentioned above, to prepare yeast dough and filling. This may require the following products:

• Wheat flour (0.5 kg).
• Egg and butter (0.2 kg).
• Milk (300 ml) and yeast (1.5 small spoons).
• Minced meat (0.5 kg).
• Cabbage (0.25 kg), one clove of garlic and onion.
• Spices (pepper, salt, soy sauce) to taste.

The recipe for pyanse at home involves the following steps:

1. Dough kneading. Dissolve dry yeast in warm milk, put sugar and a little flour (2 large spoons) there. Mix gently and place in a warm place for 20-30 minutes until a kind of hat rises. Next, break the egg separately into a bowl, put salt and softened butter, mix well, add the risen yeast and the remaining amount of flour. Knead the dough carefully. In this case, an elastic soft mass should be obtained, which must be covered and set to rise.

2. Preparation of the filling. Fry minced meat in vegetable oil, pepper and salt. Finely chop the cabbage and mash well so that the juice stands out. Mix the mass with chopped onion and garlic, add pepper and soy sauce. Add minced meat and leave to marinate for about 30 minutes.

3. Modeling pies. Knead a tourniquet from the dough, cut into small pieces that need to be rolled in flour on both sides. Then you need to roll out the cakes quite thinly from them, put the finished filling in the center of each. You can fasten the ends in two ways. According to one method, one must first blind two opposite ends, and then connect two more diametrically located edges to them. Continue until the whole cake has turned into a bag with a tightened top. Another way is to take the edges and attach to each other, pinching into folds (it will look like a cheesecake or an open-topped white). Then the hole is simply connected into one.

4. Cooking pyanse. Turn on the steamer (you can also use a simple pressure cooker). Dip each pie with the bottom end into vegetable oil and place in a container. Pyanse needs to be put in a double boiler when the water in the pan is already boiling well. The treat is cooked for about 40 minutes, while it is not recommended to lift the lid so that the established temperature regime is not violated.

Ready-made pyanse are best eaten hot, since the aroma and taste of the product, as noted, is much better. You can use various sauces (ketchup, soy and others), you can also serve a variety of salads and snacks with pyanse.

Pigodi - steamed pies with minced meat

Korean meat pies with steamed cabbage, which are also called: pian-sho, pegeses or piggy, I tried as a child in Yuzhno-Sakhalinsk. The impression from them was so strong that even after many years I still remembered the taste, the composition of the filling and the surprisingly white color of pian-se (then I could not understand: if pian-se is a pie, then why is it not ruddy, but white like a dumpling?!).

And recently, I decided to look for how pyan-sho is prepared. It turned out that the recipe for steam pies is simple both in composition and in the method of preparation. Especially in this age of electric steamers. The long-awaited Korean pies turned out to be very tasty, especially if you eat them with spicy sauce.

What are pigodi made from (pyang-sho)

for 20 pies

Yeast dough

• Flour - 800 g + 100 g for sprinkling;
• Warm water - (2 cups);
• Sugar - 1 teaspoon;
• Salt - 1 teaspoon;
• Dry yeast - 1 teaspoon.

Korean pie filling

• Minced meat (preferably pork and beef) or finely chopped meat - 300 g;
• White cabbage (you can take Chinese salad = Beijing cabbage) - 300 g;
• Onion - 1 head;
• Garlic - 2 cloves;
• Greens (dill, parsley, cilantro or basil) - to taste;
• Ground coriander - 0.5 teaspoon;
• Ground black pepper - 0.5 teaspoon;
• Salt - to taste.

Vegetable oil for lubricating the double boiler - a little.

The composition of the sauce for pigodi (pyang-sho, pegez)

• Soy sauce - 1/4 cup;
• Table vinegar 9% - 1 tablespoon;
• Sugar - 1 tablespoon;
• Ground black pepper - 0.5 teaspoon;
• Garlic - 2 cloves;
• Cilantro or other greens - a few branches;
• Chili pepper (red bitter) - a little;
• Salt - to taste, optional, soy sauce is salty).

How to cook pyan-se (pigodi, pegezy)

Cooking dough for Korean pies

• In 0.5 cups of warm water (30-35 degrees C), stir the yeast and sugar.
• As soon as the yeast comes to life and foam appears, combine the yeast with the rest of the water. Add salt. Gradually add flour. Knead the dough. We'll have steam.
• Cover the bowl/pan with the dough with a lid, then with a towel (to keep warm). And put it in a warm place (usually, the warmest thing is in the kitchen near the ceiling, you can put it on a cabinet). Let the dough rise (should increase by 1.5-2 times).
• Punch down the risen dough and let it rise again (do this 1-2 times). The finished dough will increase in volume by at least 2 times from the original.
• After - sprinkle the table with flour, put the dough on it and knead it again (until it becomes smooth and shiny). If the dough sticks to your hands, add more flour (usually for pian-sho they take the dough stronger than for ordinary pies).

The time it takes to rise the pian-sho dough depends on the type and quality of the yeast, and how favorable (warm) conditions are created in the kitchen for the dough. It takes about 2 hours to prepare the yeast dough for pian-sho.

Prepare the Pigodi Stuffing (pyang-sho)

• Finely chop the meat (chop) or make minced meat from the meat. You can use ready-made minced meat of good quality.
• Slice the cabbage thinly and finely. Sprinkle a little salt and squeeze with your hands (so that it softens and absorbs the salt). Usually, cabbage with hard and rough leaves is sold in winter. Then it is better to replace it with Beijing cabbage (Chinese salad).
• Finely chop the onion. Pass the garlic through a press (you can grate or chop finely). Cut off thick stems from greens and finely chop the leaves.
• Combine minced meat, cabbage, herbs, onions, garlic, spices. Salt, mix well.

Blind Pigodi (pyang-sho)

• Form the dough into a ball, then divide into 20 parts. Which are also rolled into balls. Flatten the balls into cakes (less than 0.5 cm thick). This is the base of the yang sho pie.
• Put 1 tablespoon of minced meat on each cake. Connect the middle of the pie first, then pick up the edges. You should get a neat sealed seam, and the pigodi should take on an oval shape with rounded or pointed ends. If desired, it can be with curly tucks (for beauty).

Cook pigodi (pyan-se) in a double boiler

• Lubricate the steamer bowl with vegetable oil. Lay the pies seam side down, spaced apart, as the pian sho will expand as they cook.
• Pour hot water into the lower bowl of the steamer (this way we will save time by skipping the water heating step). To cover with a lid. Cook pyan-sho in a double boiler for 40 minutes.

How serve and store pyan-sho (pigodi)

• Ready-made white Korean pies can be greased with vegetable or butter. So they will shine beautifully.
• Pian-sho is best served with soy-based spicy sauce. It will be just a meal! However, the pies are good on their own.
• Store pyan-sho (pigodi) in a sealed container or tightly tied plastic bag.

Preparing Pigodi Sauce (pyang-sho)

• Chop greens and garlic. Combine all sauce ingredients (except salt). Salt should only be tasted. If you taste that there is not enough salt, add salt.

Bon appetit!

Ready-made steam pies in Korean!

Cooking Pigodi - photo

What is the dough for white pies pyan-sho (pigodi) made of? The crumpled dough should grow again Knead the finished dough on the table
The finished dough is rolled into a ball Divide the dough into 20 pieces, which we roll into balls. The composition of the filling of Korean pies pyan-se (pigodi)
For the meat filling, you can take minced meat or finely chopped meat Pigodi (pyang-se) Chopped garlic for the pigodi filling Chopped herbs for the pyro-se filling
Ready-made filling for steam pies pigodi (pyang-sho) Spread the minced meat on the dough Seam on the pigodi pie (pyang-sho)
Lubricate the steamer with oil

Dissolve yeast in warm milk. In another container, mix the egg, salt, sugar and vegetable oil. The resulting egg mass is mixed with diluted yeast.

Gradually adding the sifted flour, knead the dough. The dough should become elastic and not stick to your hands. Cover the dough with a towel and put in a warm place to rise. We punch down the risen dough and again put it in a warm place so that it comes up again (in total, it will take about 1 hour to raise the dough).

To prepare the filling, cut the cabbage into thin strips. Finely chop the onion and garlic.

Mix cabbage with onion, garlic and soy sauce.

Salt, pepper, knead thoroughly and leave for a while to marinate the cabbage.

Put the minced meat in a frying pan with heated vegetable oil and lightly fry.

When the dough comes up, mix the cabbage, squeezed from the released juice, with the fried minced meat.

We divide the dough into two parts. Roll out each piece of dough into a loaf.

On each part of the dough lay out the stuffing of cabbage and minced meat.

And we begin to pinch the dough in a circle (you get a pie that resembles a belyash).

Now carefully fasten the two sides in one line and leave for a few minutes.

Pour water into a double boiler, bring to a boil, add spices and bay leaf. Lubricate the grid of the double boiler with vegetable oil and lay out our pies.

We cover the double boiler with a lid and cook the panse for a couple of 40-50 minutes. It is not necessary to open the lid of the double boiler during the cooking process, then the pies will turn out lush.

Delicious pyanse can be served at the table, delighting loved ones with a wonderful dish.

Bon appetit!

The history of the pian-se pie begins in the Far East. The tradition of cooking steam pies was in many Korean families who lived on Sakhalin or in the Primorsky Territory. From home cooking, pian-se very quickly became a street food dish. It is worth saying that pian-se can be attributed to the most healthy, high-calorie and tasty dish from the category of street food.

Korean pies are cooked not in oil, but steamed, the meat in the filling is combined with vegetables, so they compare favorably with fried pies or whites. It is customary to cut ready-made pyan-se and add either hot sauce or Korean carrot salad to the cut.

Cooking pian-se at home is no more difficult than ordinary pies.

Recipe for pian-se steam pies

Dish: Pastry

Cuisine: Korean

Preparation time: 30 minutes

Cooking time: 45 minutes

Total time: 2 hours 15 minutes

Servings: 6 pieces

Ingredients

• 600 g Chinese cabbage
• 300-400 g pork or beef
• 1 PC. bulb onions
• 6-7 garlic cloves
• red pepper to taste
• vegetable oil for lubricating hands and pies
• 500 g wheat flour
• 200 ml water
• 9 g dry yeast
• salt

Step by step recipe with photo

How to cook korean pies pian-se

1. Knead the dough from water, flour, yeast and two to three pinches of salt. Leave it in a warm place for an hour.

2. Make minced meat, onion, pepper, garlic, salt it to taste and lightly fry.

Hot pepper can be replaced with black ground, and garlic can be taken at your own discretion.

3. Chop the Chinese cabbage, add a little salt and mash it strongly, squeeze out the excess juice.

White cabbage can also be added to pian-se, but Peking cabbage is more tender and more suitable for filling.

4. Combine minced meat with cabbage. Take out the dough and you can start sculpting pies.

Pyan-se can be given any shape - round or oval, but the shape of an ordinary pie is quite suitable. We divide the dough into equal pieces.

We form a cake. I put the stuffing.

We pinch the edges and grease the pies with oil.

Then we place the pian-se pies in a double boiler or any kitchen appliance that has a steaming mode. You can even heat the water in a saucepan, and put it in an ordinary sieve.

Set it over steam from boiling water in a saucepan and cover with a lid. It is important to remember that during cooking, steam pies on yeast dough greatly increase in size, they should not be placed close to each other. Between the pies you need to leave 2 - 3 cm.

The cooking time for homemade pyan-se is 40 - 45 minutes. While they are cooking, you can prepare a very hot sauce. To do this, take 50 ml of soy, a spoonful of rice vinegar and put chopped garlic with hot pepper.

Ready pies pian-se serve hot.