Pigodi cooking recipe. Recipe for pigodi (Korean manti). Proper serving of Korean pies

When my husband found out that we would have steamed pies for dinner, and even made from yeast dough, he was probably speechless... And I also forgot to tell him that the filling would be minced meat and stewed cabbage, so he would have been completely out. But as it turns out, such pies exist; they came to us from Korean cuisine. At first this was somehow unacceptable for me: yeast dough- and for a couple! But as it turned out, the result was very tasty and hearty dish. So it will remain on our menu, hopefully forever.

steamed pies (steam pies in Korean)

The first time I cooked pigodi, then I made the meat filling without cabbage, somehow I was afraid to add it. But this time it was already fresh cabbage and I cooked the pigodi in my assistant’s multi-cooker pressure cooker, and it took me only 15 minutes to cook (plus 10 minutes of pressure). In total, it takes 25 minutes to prepare the pies in a slow cooker, and you have on your table aromatic beauties made from yeast dough stuffed with cabbage and minced meat. But if you don’t have such a multi-cooker, then you can easily cook pygodi in a double boiler or mantovarka (manto-cooker).

Ideally, to prepare pigodi, they use pork, chopped into small cubes, but I had it in the freezer ready minced meat, and I made my job easier, since I don’t really like cutting meat finely. Pigodi can be served simply with butter like I did it or with tomato sauce or ketchup. You can also put it on top Korean carrots and pour over soy sauce. Everything is according to your taste and desire.

In order to prepare pigodi or, in our opinion, steamed yeast dough pies in a multicooker - pressure cooker, you will need the following ingredients:

Ingredients:

To prepare the dough:

• Wheat flour,
• Water – 0.5 liters,
• Yeast (dry quick) – 1 sachet,
• Salt to taste
• Vegetable oil – 1 tbsp. spoon,
• Chicken eggs – 2 pieces.

To prepare the filling:

• Minced meat (or meat) – 500 grams,
• Fresh cabbage – 400 grams,
• Onion (large) – 1 piece,
• Garlic – 2 cloves,
• Salt and black ground pepper taste,
• Vegetable oil – 2 – 3 tbsp. spoons,
• Butter (for serving).

Cooking process:

First, let's prepare the yeast dough for steamed pies. To do this, dissolve the yeast in a small amount of warm water and leave for 15 minutes in a warm place for fermentation. In another cup, dissolve salt in warm water and add vegetable oil.
Then add the fermented yeast to the water and beat in two eggs, mix everything thoroughly. Then add flour until you get a thick consistency. elastic dough. Ready dough transfer to a deep cup and sprinkle with flour, cover with a napkin and leave for 1 hour in a warm place to rise.

At this time, let's prepare the filling. Place the minced meat in a frying pan and, covering with a lid, simmer over medium heat until all the liquid has completely evaporated. At this time, you need to peel the garlic and onion, then chop it very finely. Shred the cabbage thinly.
When all the liquid has evaporated from the minced meat, add a little vegetable oil and cabbage with onions and garlic, mix thoroughly. Fry the cabbage until soft. You can add any spices to your taste, I added salt and ground black pepper, just a little, since my child will eat pigodi, and too spicy is harmful for children.

Roll out the risen dough into a rope, which we cut into pieces, then roll each piece of dough in flour and roll it into a flat cake (not too thin).

Then place 1 - 2 tbsp on each flatbread. spoons of minced meat and cabbage filling. We fix the flatbread in the form of a pie or. We carefully fix it so that all the juice remains inside and is absorbed into the dough, and does not leak out. Steam pies turn out big.

Place the finished pies on a steaming rack, which should be generously greased with butter or vegetable oil. Then pour 1 glass of water into the multicooker bowl and you can add spices, I added black peppercorns, Bay leaf, one peeled onion (I did this to make the dough even more flavorful).

Place the tray in the multicooker bowl and, closing the lid, select the steam cooking mode and set the time to 15 minutes.

Place the finished pigodi on a dish and generously grease with melted butter.

I would like to offer an option spicy sauce to pigodi, very tasty, but very spicy.

Pigodi sauce

Place hot red pepper in a small bowl, pour hot vegetable oil (3 tablespoons), mix with soy sauce (5 tablespoons) and finely chopped parsley or cilantro, if desired. Mix everything thoroughly and the sauce is ready for use.

This time I didn’t do such a miracle, since I was short on time, and there was no parsley in the refrigerator.

You can optionally add a little (optional) chopped garlic, adjika or mustard, or someone like me likes mustard with horseradish, mmm, it will be delicious!

Now how to use this sauce. Take one steamed pie and open it a little, then pour the sauce inside with a small spoon, bite off a piece and enjoy the aromas and taste!

For the recipe and step by step photos for preparing pigodi, we thank Slavyana.

The site wishes you bon appetit Notebook recipes

The recipe is quite complex and will require a lot of effort, but the result is worth it. Pigodi are steamed in a mantovarka (steamer), which is why they are sometimes also called manti. Pigodi or Korean pies can also be cooked in a steamer. Some people use a regular pan and cook them, but this is a completely different dish.

• 0.5 cups of warm water for the dough;
• 0.5 teaspoon of sugar for the dough;
• 2 teaspoons dry yeast;
• 0.5 liters of kefir or yogurt;
• 0.5 cups sunflower oil;
• premium wheat flour;
• salt to taste, for filling and dough;
• 0.5 kilograms chicken fillet;
• 1.2 kg of white cabbage;
• 3 large onions;
• ground black pepper;
• dried marjoram;
• soy and chili sauce;
• butter;
• Korean carrots;
• parsley.

Step by step recipe

1. mix 0.5 cups of warm water, 0.5 tsp. sugar, 2 tsp. dry yeast and place the dough in a warm place;
2. then add enough sifted flour to the dough to make a not very liquid dough;
3. cover the dough with a damp towel and place in a warm place until the dough increases in volume by 2-3 times;
4. While the dough is rising, you can prepare the filling;
5. chop finely white cabbage, salt it a little;
6. the cabbage should stand, and then squeeze out the excess juice, rinse and squeeze;
7. stew the cabbage for sunflower oil, add finely chopped onion, carrots;
8. after all the vegetables become very soft, you can add minced meat;
9. to add flavor and piquancy to the dish, it is better to add spices after all the meat juice has evaporated;
   
10. simmer a little, literally 4 minutes and let cool;
11. after the dough has risen, you can add the remaining flour, egg, kefir, salt, knead a soft elastic dough;
    
12. the dough should not be tight or stick too much to your hands;
13. cover the dough again with a damp towel or cling film, put it in a warm place for an hour;
14. after 40 minutes, let the dough rise 1 more time;
15. after the dough has doubled in volume, you can make pies;
16. for convenience, you can grease your hands and the kitchen table well with vegetable oil;
17. making pies is very simple, the dough is quite manageable and you can do without a rolling pin;
18. To make the dish tastier, you need to try to make the flatbread thinner, but not too much, so that the minced meat does not come out during cooking;
19. the dough needs to be divided into small pieces and made into a flat cake for the “pie” with your hands;
20. “pies” should be large enough to fit a tablespoon of filling;
    
21. Place the filling in the middle of the flatbread and seal thoroughly;
22. prepare a pressure cooker, grease each circle well with sunflower oil;
23. place all the pies in a pressure cooker, after greasing each one with sunflower oil;
    
24. Pour water into the lower pan and put it on the fire;
25. after boiling water in the lower pan, you can put the upper pan with the pigodi on top;
26. The pies are steamed for 40 minutes.

The dish is not prepared very quickly; on average, everything can take at least 1 hour.

About 32 pieces can fit in one pressure cooker. The recipe for this dish is convenient because manti can be prepared for future use and frozen in the freezer. And if guests come, the only thing left to do is defrost the manti and cook it.

Homemade Pigodi Sauce

You can make the sauce at home, for this you will need:

• soy sauce y;
• vinegar;
• vegetable oil;
• coriander;
• ground black and red pepper.

To prepare homemade sauce, you need to mix the above ingredients and add finely crushed garlic and a little water.

The sauce should be quite thick and should sit for about 15 minutes at the end.

Then you need to carefully cut the Korean hot cakes on top with a sharp knife and put a teaspoon of sauce and Korean carrots into each one.

At the end, the dish is decorated with herbs.

In addition, Korean sauces are made with special sophistication, taste and exoticism. Koreans believe that sauces can activate your taste buds and give you a special pleasure from food. As in everyone Korean dishes

ah with vegetables, the vegetables in the pigodas are not overcooked, but lightly stewed. Korean cuisine, despite the predominance of a large number of different sauces, is healthy and satisfying.

Features of the dish Pigodi is a very versatile dish; it can be prepared with chicken, mushrooms, minced meat , vegetables, apples. The recipe can be adjusted and changed to your own taste. If you love more meat dishes The recipe for the dish can be dietary, for this you need to put less meat and more onions. In addition, the dish will turn out more juicy if you put more onions in it. If the topic of diets is not close to you, then for juiciness you can add a little cream to the filling, no more than a tablespoon for the entire minced meat.

Of course, starch pigodi are healthier with ground beef, turkey or rabbit, but you will need to cook the dish 10 minutes longer and roll out the dough thicker. In addition, such Korean pies are proper preparation can rightfully be called dietary dish

, because the dish is completely steamed. If you learn how to cook this dish correctly, then it will undoubtedly become one of your favorite family dishes. Pigodi is an exception to the rule; food can be both healthy and tasty. This recipe for a steamed dish should be written down by every housewife, because if you want to go on a diet, it will come in handy.

Method of sculpting a pigtail with a braid

Due to the fact that yeast dough is prepared, Korean-style pies turn out airy and fluffy. The dish can look more festive if you make manti in a Korean braid. To get a “pigtail” you need to put the flatbread with the filling on one hand, and with the other, take turns picking up the edges towards the center. In this case, the middle finger will play a guiding role.

Clearly in the video:

Location in the pressure cooker It is convenient to prepare such a dish in a pressure cooker, as you can make pies with with different fillings

. Only in this case, you need to put pies with fatty meat on top, and leaner ones below. If you have chosen a recipe with meat, and the other filling for the pigodi will be fruit, then the sweet pigodi should be placed on the topmost circle.

How to serve

This dish will be tastier warm with chili sauce, soy sauce, sour cream, butter, mayonnaise, ketchup, depending on preference. In a restaurant, this dish is usually served with Korean carrots and separate seasonings. The dish can be served cold, it will still be original, unusual and very tasty. When serving, it is better to add a small piece of butter. You need to eat manti in small pieces, dipping them in different sauces. The taste is divine!

Conclusion Pigodi recipe cannot be called very popular dish

The combination of carrots, cabbage, meat, onions, and various spices makes the dish juicy, nutritious and original. And spices and sauces are generally one of the most important elements Korean cuisine. No Korean restaurant will serve you a dish without sauce. Often, a recipe for Korean dishes contains not only a list of preparation of the dish, but also sauces.

Pigodi (pyang-sho, pegezy - Korean steamed pies)

Pigodi – steamed pies with minced meat

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

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

What is pigodi (pian-sho) made from?

for 20 pies

Yeast dough

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

Filling of Korean pies

• Minced meat (preferably pork and beef) or finely chopped meat – 300 g;
• White cabbage (you can take Chinese salad = Chinese 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 steamer - a little.

Composition of sauce for pigodi (pyan-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 - several sprigs;
• Chili pepper (red bitter) - a little;
• Salt - to taste, optional, soy sauce is salty).

How to cook pyan-se (pygodi, pegezy)

Prepare dough for Korean pies

• Stir yeast and sugar in 0.5 cups of warm water (30-35 degrees C).
• 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 will have a dough.
• Cover the bowl/pan with the dough with a lid, then with a towel (to preserve heat). And put it in a warm place (usually it’s warmest in the kitchen near the ceiling, you can put it on a cabinet). Let the dough rise (it should increase 1.5-2 times).
• Knead the risen dough and let it rise again (do this 1-2 times). The finished dough will increase in volume to at least 2 times its original size.
• Afterwards, sprinkle the table with flour, place 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 you use stronger dough than for regular pies).

The time required 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 approximately 2 hours to prepare the yeast dough for pian-sho.

Prepare the filling of pigodi (pian-sho)

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

Make a pygodi (pian-sho)

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

Cook pigodi (pyang-se) in a steamer

• Grease the steamer bowl with vegetable oil. Place the pies seam side down at a distance from each other, because the pyan-sho will increase in volume during cooking.
• Pour hot water into the lower bowl of the steamer (this way we will save time by skipping the stage of heating the water). To cover with a lid. Cook pian-sho in a double boiler for 40 minutes.

How serve and store pian-sho (pigodi)

• Ready-made white Korean pies can be greased with vegetable or butter. This way they will shine beautifully.
• It is better to serve pian-sho with a spicy soy sauce. It will be simply delicious! Although, the pies are good on their own.
• Pian-sho (pigodi) should be stored in a sealed container or tightly tied plastic bag.

Preparing sauce for pigodi (pian-sho)

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

Bon appetit!

Ready-made Korean steam pies!

Cooking pigodi - photo

What is the dough for white pies pian-sho (pigodi) made from? The kneaded dough should rise 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.
Composition of the filling of Korean pies pian-se (pigodi) For meat filling
you can use minced meat or finely chopped meat for pigodi (pyang-se) Chopped garlic for filling pigodi Chopped greens for filling pyang-se Ready filling
for steamed pigodi (pyan-syo) pies Place the minced meat on the dough Seam on the pigodi (pian-syo) pies
Grease the steamer with oil Place the pigodi in the steamer, seam side down Cooking the pigodi in the steamer takes 40 minutes

Pigodi pies turn out white, smooth and shiny! Delicious Korean pies with Pigodi minced meat are ready! Asian cuisine has always attracted Europeans. You can understand people: it’s interesting to try something that is very different both in taste and in products from what is included in the everyday diet. Some oriental dishes were so liked by both our compatriots and Europeans that they became an integral part of, if not everyday, then

holiday menu

Almost every country has its own version of baking. Why should Korea be a pathetic exception? She didn't. Her invention is pigodi, the recipe for which has begun to gain popularity. The name has variations: in some places such a dish is called pegezy, in some places it is called pyan-se. To simplify the understanding of the term, we can say that pigodi (by the way, the emphasis is on the “o”) is a Korean variation on the theme of steamed pies. The Chinese also have analogues on this topic, they are called dim sum. It’s clear that there are definitely differences between them and pygodi, the recipe for which we will consider here. The main ones: Chinese pies dispensing with cabbage is one thing, and rice flour is used in the dough - that’s two things.

However, we are interested in pygodi, so we will deal with them.

Pigodi dough options

All recipes allow for experimentation or choice of what the eater likes best. The same situation applies to pygodi. The recipe for these pies varies, starting with the dough. The vast majority of options recommend the usual wheat flour, however, some claim that the dough of real pigodi should contain starch. There are also recipes using rice flour. We will focus on the most common and popular components.

The dough is made from yeast. Not everyone likes to work with it, not everyone succeeds, but you have to try if you want to try real pigodi. The dough recipe includes 800 g of flour (we have already settled on high-quality wheat), half a liter of water, a teaspoon of yeast (take dry, the recipe is focused specifically on them), the same amount of sugar and 50 g of vegetable oil. From this amount of starting materials you will get 20 pygodies. If you want more, count it.

A quarter of all water is heated (to body temperature, not higher), and sugar and yeast are stirred in it. The rest of the water in another container is mixed with vegetable oil and salt, after which half the flour is added to it. If you want your Korean pigodi to be fluffy, don’t be lazy to sift it. The dough is kneaded, the remaining flour is added. By the way, it is better to sift it directly into the dough, it will turn out more airy. The yeast that has arrived is poured in and everything is thoroughly and enthusiastically mixed. Then the bowl is covered (with a towel, napkin, lid) and placed in a warm place for the dough to rise. After half an hour you will have to knead it - and again into the warmth.

Filling options

All pies can be filled differently. This also applies to pygodi. implies meat with cabbage, but in the homeland of this dish it is stuffed with daikon - and they love it very much. Radish filling is considered correct only if it is extremely spicy.

Another favorite filling option in this country is Korean beans. It should also be spicy and hot, but less than with daikon.

Russian pigodi fans have invented their own filling options for their favorite pies. Among them, the most interesting is vegetarian. It still contains cabbage, but the sourness is supplemented with fresh cabbage. And the place of meat was taken by mushrooms (the author of the recipe recommends shiitake) and eggplants. However, among our population there are not so many vegetarians, so it is unlikely that such a filling will seriously interest anyone, except perhaps on fasting days.

Koreans also love sweets, so pigodi as a dessert also has its place. In this case, the filling is beans, which in our country are generally not used in sweets. So let's limit ourselves to the classics.

Filling for Korean pies ("lazy")

Let's start with the simplest filling for pigodi. The cooking recipe is designed for those who don’t want to bother too much. You will need 300 g of pork or veal, the same amount of cabbage (white cabbage), 2 onions, cilantro and dill, odorless vegetable oil (two tablespoons are enough), garlic is required (to taste, but at least 4 cloves), salt , pepper and coriander.

First we deal with cabbage. It is finely chopped, and then also cut crosswise. It is salted, crushed and left to get rid of the juice. If there is little of it, it will go into pies; if there is too much, the excess will be drained.

The meat is thinly sliced ​​into plates, which are then cut into strips. The greens are cut, the garlic is crushed. Everything is mixed with oil, this mixture is poured over the cabbage, and coriander is added. The meat is combined with cabbage, peppered, salted - and the filling is ready.

Kimchi is important!

If you are not lazy, it is better to stock up on kimchi in advance. Many people cannot imagine how to cook pigodi without this ingredient. Roughly speaking, this salted cabbage, but prepared in accordance with the requirements Cabbage (and Chinese, also known as Beijing) is disassembled into individual leaves, which are covered with salt, poured cold water and are exposed to the cold overnight. Then the leaves are rinsed and wrung out. Spices are placed in hot water: finely chopped ginger, garlic and green onions(1 tbsp each), crushed dry red pepper and sugar (2 tsp each) and a tablespoon of table salt. All this is poured into the cabbage, the bowl is covered with film - and left in the cold for 2 days. After this time, kimchi can be added to the pygodi filling.

Finish line

The pies are molded the way you want. There are no strict rules, the main thing is that the pigodi be small. You can’t cook Korean-style pigodi without a steamer, although there are craftsmen who can make them even in a water bath. However, let's assume that you have a steamer.

Its bottom is lubricated with vegetable oil, preferably refined. The dough is placed with the seam side down, and the distance between them should be large enough - the yeast dough becomes larger in volume when cooked. Experienced “pigodivars” advise wrapping the lid of the steamer with a towel; they say that this way the dough does not sink and the filling becomes juicier.

The process itself will take 45 minutes. During this time, it is quite possible to set the table and prepare pleasant additions. They usually use soy sauce, although many people praise pygodi as a companion.

Overall, it's worth a try! Even if you don’t have a steamer, you can borrow it from friends or acquaintances. And then you look and think about purchasing your own.