How to cook pigodi with minced meat. How to make Pigodi at home. Proper serving of Korean pies

Popular and beloved Korean yeast pies Pigodi will please even the most capricious gourmets! They are incredibly easy and quick to prepare, so I myself am happy to share this recipe with you!

In general, I have heard more than once that the main success of preparing yeast dishes is good mood and a great mood, because the dishes “feel” your soul.

Also, the pigodi dough should not be cut with a knife or kneaded with a rolling pin, but should be done exclusively with your own hands. Some even say that in this way food absorbs and retains more energy of goodness and love!

For the dough and pigodi dough you will need:

600 grams of flour;
400 milliliters of spring water;
1 teaspoon salt;
50 milliliters vegetable oil;
1 tablespoon sugar;
2 tablespoons of yeast.

For filling:

300-400 grams of meat;
1 medium fork of cabbage (approximately 800-1000 grams);
Onions and vegetable oil for frying.

How to make pigodi dough?

First you need to prepare the dough. To do this, mix 4 tablespoons of flour, a spoonful of sugar and two tablespoons of yeast in a cup. I mix the dry ingredients first and then add a glass of water. I leave the yeast to swell for about 10-15 minutes.

A cap like this should form.

Knead more in a container batter from the remaining water, a teaspoon of salt, 50 milliliters of vegetable oil and half of the flour. It is advisable to take spring or bottled mineral water without gas.

Filling on pigodi

Fry the onion in a cauldron.

Add meat. At this stage I season with spices - salt, black pepper, ground coriander.

When the meat is lightly fried, add finely shredded cabbage. The filling must be fried until half cooked.

Please note that the cabbage will shrink by half during frying. The filling needs to cool before you start making the pigodi.

How to sculpt pygodi?

Form all the dough into balls the size of tennis balls. Place the finished balls on a table greased with vegetable oil, as I did in the recipe.

You need to sculpt from the first ball, during this time the dough will rise a little and the dough will turn out fluffy and soft.

To prevent the dough from sticking to your hands, periodically grease them with vegetable oil.

Mash the ball with your fingers into a cake.

Lay out the minced meat.

Glue the seam in a way convenient for you, I did it with the popular “pigtail” method.

Place the finished pigodi on a pan greased with vegetable oil.

Steam for 45-50 minutes.

These are such fluffy Korean yeast pies - I got pigodi!

As you have just seen for yourself, pigodi are incredibly easy to prepare, and once you try them, you will fall in love with them forever!

Take note of this simple recipe for homemade pigodi, and I, Myself, a Happy Housewife, will continue to delight you with delicious homemade recipes!

Description

Pigodi(they are also called pegodya, bigodi or pyan-se) - this is korean pies which are steamed. Their recipe will fit perfectly into the menu of everyday and holiday tables.

Korean pigodi pies are incredibly juicy and airy. They are usually prepared with meat and cabbage. Since they are steamed, the dough comes out very light and the filling is incredibly tasty. Korean-style pies are very light on the stomach: they are not soaked in a huge amount of vegetable oil, as is the case when frying traditional pies.

It is very simple to prepare homemade pigodi in Korean; even a novice housewife can handle it. You will need the simplest and most familiar products. Moreover, the dough for pygodi is yeast, so you won’t discover anything fundamentally new in the recipe for making Korean steamed pies. Only the taste turns out to be very delicate and airy!

Korean-style pygodi can be prepared at home every day, since they are not as high in calories as regular pies, and the cost of Korean pygodi is low. Take a small piece of meat, wheat flour and vegetables, which is available in every home, and start creating Korean-style pigodi. Our step by step recipe with photo will become an indispensable assistant for you in the kitchen.

Ingredients

(1 kg)
(1 tsp)
(how much dough will take)
(taste)
(500 g)
(500 g)
(1-2 pcs.)
(100 ml)
(taste)

Cooking steps

First you need to prepare the dough on the pigodi so that it rises well and increases in volume. Sift the wheat flour several times and place in a deep bowl. Add salt, dry yeast and water. Knead the dough. If it turns out very dense and stiff, add water and knead well. The water should be warm, but not hot. Cover the dough with a kitchen towel or gauze cloth to allow it to “breathe” and place in a warm place for 2-3 hours.

While the dough is rising, it's time to prepare the minced meat for the pigodi. Pass the pork or any other meat through a meat grinder and place in a container. Peel the onions and immerse them in cold water for 5-10 minutes, so as not to shed tears during cutting. If you have a medium-sized onion, then you will need two pieces, but if you have a large one, one onion will be enough. Cut the onion into thin half rings and place in a heated frying pan. Add some vegetable oil. Chop the cabbage into thin strips and place in a frying pan with onions. Stew the vegetables for 5-7 minutes, then add minced meat, add salt, pepper, mix well and simmer for several minutes. After this, turn off the heat and let the filling cool completely.

So the required few hours have passed, and the dough has increased in volume several times. Knead it well so that it does not stick to your hands. Let yeast dough will give you a little rest from the resulting stress, so leave it for another 10-15 minutes. After this, start forming dough balls so that each piece fits in your palm. Mash the ball a little in your hand and make a cake out of it about 0.5-1 centimeter thick. Take a tablespoon and place the minced meat in the center of the dough. You can put more or less minced meat. Do as you please.

Carefully seal the edges of the future pigodi pie.

Do the same with the other dough balls. Give them a neat pie shape and leave for 30 minutes so that the yeast dough “rests” and the piegodies rise a little.

If you have a manty fish in your house, that's simply excellent. If not, you can get by with a regular steamer or make a steam bath at home yourself. To do this, fill the pan halfway with water and bring to a boil. Place a colander on top and place Korean pigodi on it. Turn the heat to medium and steam the Korean pies for 40 -50 minutes. These are the beauties you should get! Fragrant, juicy and incredibly tasty Korean-style pies will forever be loved by your family and friends. And you will once again prove your ability to work excellently with baked goods, and even with the baked goods of other nations!

Bon appetit!

You will need:

600 grams of flour;
400 milliliters of spring or mineral water;
50 milliliters of vegetable oil;
1 teaspoon salt;
2 tablespoons yeast;
1 tablespoon sugar.

First you need to know some of the nuances of preparing yeast dough.

You can’t cut the dough with a knife or roll it out with a rolling pin and do everything exclusively with your own hands; energy drinks even say that in this way the food is saturated with your energy and love.
The dough should rise well, rise twice and quadruple in volume.
It is best to sift the flour, so it will be saturated with oxygen and the dough will be free of lumps.
You need to cook with love and a great mood!
For pigodi, it is best to take spring or mineral still water.
Yeast “doesn’t like” to be disturbed, so do as little manipulation as possible when kneading the dough.
During cooking, do not open the lid of the mantyshnitsa and after cooking, do not cool the pygodi sharply, but place them in a container and cover with a kitchen cotton napkin or towel.

The first step is to make a dough. To do this, take from the prepared ingredients:

4 large spoons of flour;
2 teaspoons yeast;
1 tablespoon sugar;
A glass of warm spring water.

To ensure that the dough is well mixed, I first mix the dry ingredients. Pour sifted flour, yeast and sugar into a cup.

I stir.

I pour a glass of warm water and stir again, at this stage you can already observe how the yeast reacts and bubbles form. It is important that the water is warm, this will improve the process, but not too hot, so that the yeast does not cook.

Leave it for literally 5-15 minutes until such a fluffy cap is formed. On warm days, I put a cup of dough on the window; the natural heat makes the yeast rise better.

In container bigger size where we will knead the dough, add half of the remaining flour, salt and vegetable oil. It is important to stir the salt before you add the yeast because salt stops the fermentation process.

Pour in the rest of the water, preferably it should also be warm, so the dough will rise faster and better.

Mix everything, you can do this with a spoon, because the dough will be liquid and stick to your hands.

Now pour out the risen dough and the rest of the flour.

Knead the dough. It should be moderately elastic and not stick to your hands. Be sure to grease with oil so that the dough does not dry out. Insulate and remove to rise for about 1.5-2 hours.

Dough after first rise.

This is how the dough increased after the second rise.

Then grease the surface of the table with vegetable oil, and also grease your hands with oil to make it easier to sculpt the pigodi. Form all the dough into balls the size of a tennis ball.

You need to start sculpting from the first ball moving towards the last one, this way the dough will have time to sit a little and rise.

Use your fingers to knead the ball.

You can make the edges a little thinner than the middle.

Lay out the cooled minced meat.

Blind the edges tightly.

I like to cover the edges with a pigtail.

Place the pigodi on a pan greased with vegetable oil and cover with a kitchen cloth. At this point I put the water to boil, this will take about 30 minutes, and in the meantime the pigodi will steep well.

Steam for 40-50 minutes. After the pigodi are cooked, place them in a bowl or pan, covering the bottom and top with a towel or cotton napkin.

That's all, the pigodi are ready!

Take note of this recipe and take into account the nuances so that your pigodi are the most delicious and appetizing!

Pigodi (also known as bigodi or pyan-se) is a Korean dish filled with meat, usually pork, and vegetables. They are steamed, so they are low in calories and healthy. How to cook pigodi in Korean?

How to cook pigodi in Korean

Ingredients

Wheat flour 500 grams Instant yeast 1 tsp Water 300 milliliters Sugar 1 tbsp. Salt 1 pinch

Number of servings: 6
Cooking time: 1 minute

Cooking pigodi: dough recipe

For this dish, straight yeast dough is used. To prepare it, you need:

Wheat flour – 500–600 gr.;

Instant yeast – 1 tsp;

Water – 300 - 350 ml;

Sugar – 1 tbsp. l. (without slide);

Salt – a pinch.

There are recipes that use milk instead of water. This option has a right to exist, but classic recipe Korean pies use water. And it’s even better if it comes from a well or spring.

Sift flour into a deep container. Pour in water at room temperature, add sugar, salt and yeast. Knead soft dough, does not stick to your hands. After kneading, the dough should rest for about 1 hour. At this time, you can start preparing the filling for pian-se.

Cooking pigodi in Korean

The filling for this dish can be very different. But the most popular remains the classic one. For it you need:

Lean pork – 400–450 g;

Cabbage – 800 gr.;

Onions – 3–4 pcs.;

Coriander – ¼ tsp;

Vegetable oil – 2–3 tbsp. l.;

Salt, pepper - to taste.

Cut the pork into small pieces. Chop the cabbage and knead it to release its juice. The onion is cut into half rings or cubes.

Heat oil in a frying pan over medium heat and fry the onion. Add the meat and cook until the meat juices evaporate. After this, add cabbage and spices. Mix thoroughly and simmer for 3–5 minutes. Be sure to let it cool.

Important! The filling does not have to be completely ready.

At this point the preparatory work is completed, you can start cooking.

Divide the dough into small pieces, roll each of them into circles, about 1 cm thick. Place the filling in the center of the resulting flat cake and carefully seal the product, giving it a slightly oblong shape.

Lightly grease the shape of a steamer, multicooker or pressure cooker with oil and place the pies there to proof for 10–15 minutes. After this, they need to be steamed for about 30–40 minutes.

Proper serving of Korean pies

This dish is best served hot with sauce and any Korean salad. Here is an example of a common presentation of a dish.

Let's prepare the sauce. Add 0.5 tsp to 25 ml of soy sauce. vinegar, 0.5 tsp. vegetable oil and spices (coriander, red and black ground peppers). Squeeze 2 cloves of garlic and add 25 ml of boiled water.

Using a knife, cut the middle of the pie, add 1 tsp inside. sauce and some Korean carrots. You can taste it!

Pyan-se pies are easy to prepare, which is why they are popular among housewives. Once you cook this dish, it will be on your menu forever.

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

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

Besides, korean sauces 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 all Korean dishes with vegetables, the vegetables in the pigodas are not overcooked, but lightly stewed. Korean cuisine, despite the predominance of a large number various 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, then instead of chicken fillet you need to put 300 grams of minced pork in the filling. The recipe 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. 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 put a small piece butter. You need to eat manti in small pieces, dipping them in different sauces. The taste is divine!

Conclusion

Pigodi recipe cannot be called a very popular steamed dish in Europe. Pigodi is a dish of Kazakh and Korean cuisine. Pigodi, like all Korean dishes, cannot help but contain pickled vegetables. In this case, it’s carrots in Korean. Koreans do not like monotony in food, the recipe for this dish is proof of that.

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 of 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.