Lean Pigody

Lean Pigody

Category: Vegetable dishes

Ingredients
Dough: potatoes	1 kg
starch	300-400 gr
Filling
cabbage	800gr
onion	1 large head
dill
favorite spices, salt
cottonseed oil
what mushrooms are	300 g

Cooking method

• Recipe from the magazine "LG"
  
• FILLING
  
• In a cauldron on vegetable oil, I use cottonseed, not refined, fry finely chopped mushrooms, then add cabbage, chopped into small strips, salt and fry without covering, 15 minutes. Add onion, spices, salt, chopped into thin half rings, and fry for another 5 minutes.
  
• DOUGH
  
• Boil the potatoes, make mashed potatoes and immediately add starch to it, knead a not very thick dough. It is necessary to sculpt the piggy from the HOT dough, WETING hands with cold water (so as not to cook). Pigodya will be from this smooth and pretty. on the cake, as on manti, put the filling and close up in the form of a pie. put in a mantool and simmer over low heat for 40 minutes. Serve the cooked piggya hot with soy sauce and added vinegar, coriander, garlic and hot pepper.
  

Time for preparing:

1.5 h

National cuisine

korean

Note

Taste-ah-ah !!!

What an interesting recipe

and the name is still

[at]

Pyan-se, pegues, pigody-all these are Korean steam cakesat, like so ... I wonder how they differ? Test? Filling? I somehow pyan-se cooked, though there was yeast dough ...

alina-ukhova
Is the starch in the recipe really 500-600 grams? It's just the first time I see a dough with so much starch ...
Thanks for the recipe, really unusual!

I just weighed a pack of starch, it says - 250 grams, but in fact it weighs 160! , it took me 2 packs), it is quite possible that a little less starch will be needed. But you can see from the test whether it is enough, or else you need to add it. if it seems a bit too much, you can fix the matter by adding water in which the potatoes were cooked, I edited the recipe, thanks for drawing my attention to the amount of starch.

I just noticed that gnocchi are made from such dough, I store them in the freezer, there is still, I think, a lazy option can be made - boil the dough, but what is in the filling like sauce, on top?

The recipe is interesting, but I would like to take a closer look, maybe in photographs or video filming, the sculpting process. I didn't succeed, either the dough was of the wrong consistency, or the hands were not so attached.

[mvg]

mvgyou sculpted from Hot dough and Wet hands ??? Before taking a piece of dough, dipped your hands in water ??? Strange !? The dough should not be too thick. I simply don't have a photographer, but when you get into the dough, you have to sculpt it quickly, well, in general - one inconvenience ... But I'll try!

Well, Ukhova, pigody!