Pyan-se, they are pigody, they are ...

[First, we'll make the dough.]

Pyan-se, they are pigody, they are ...

Category: Culinary recipes

Kitchen: korean

Ingredients
Dough
water	250 ml
milk (can be replaced with whey, water, kefir)	50 ml
eggs	1 PC.
salt	1 tsp
raw yeast, baking	8 g
flour	400 gr, but look at the test.
soda 1 tsp.
Filling
minced meat (preferably beef + pork in equal parts)	300 g
cabbage (originally Peking cabbage)	300 g
bulb onions	100 g
salt	taste
garlic	6-7 teeth and more
paprika	1 tbsp. l.
black pepper	to taste and core
upon request and availability
coriander
soy sauce
don't be afraid to add spices

Cooking method

• As every housewife has her own recipe for borscht, every Korean family has their own recipes for pian-se. Also, the pies are known as pian-tse, pigogi, pyeongsu, wanmandu, baozi, mantou ...
• I'll just tell you the principle and you can choose your own options. Most often I do it this way. which I share with you.
• First, we'll make the dough. You can use a bread maker, a kneader for this, or you can use your own handles.
• From all the ingredients. except for soda, knead the dough. You can do this in both the unpaired and the unpaired way. At your discretion. The dough should be slightly tighter than usual. Why? I'll explain now.
• After kneading, we leave the dough until the first rise and increase by 1.5-2 times and, after that, kneading and making a small depression-hole, add soda and pour a teaspoon of water on top. Can be diluted separately and added to the dough. And knead the dough again and leave to rest for 30 minutes and come up slightly.
• The dough should be soft, pliable, not sticking to your hands.
• We can prepare the filling in various versions. Constant minced meat to cabbage ratio 1: 1
• Cabbage can be raw, sauerkraut, stewed, pickled. You can take minced meat raw, or you can stew (I prefer raw).
• If you have very fat minced meat, you can even put into action stumps and stems from cauliflower, in this case I grind them with blender knives. In other cases, cabbage, like onion and garlic, is finely chopped. Lightly mash the raw cabbage and squeeze it to make it juicier.
• Don't forget the spices. Don't be afraid to add them. Korean food is spicy, for non-Koreans VERY spicy. You can be guided by your taste, but do not forget about the sharpness.
• Knead the minced meat thoroughly. If it seems to you that it is not juicy enough, add water.
• As soon as the dough has come, we dull it to the modeling. You can work both on a surface lightly dusted with flour and on a surface lightly oiled with vegetable oil. As you used to, as you like. Personally, I do not see any fundamental difference.
• We roll out the dough into a thick sausage (whoever made the manti knows what it was about), and divide it into portioned piles. The size of the piece should be larger than a chicken egg. Pyan-se are prepared big One or two for a serving and ate.
• We round each piece and let it rest slightly. If you can't wait, then we sculpt right away.
• Roll each ball into an oval-shaped cake 4-5 mm thick. We spread the filling. There should be a lot of fillings and stick together, in the middle, with a "herringbone" pattern or in the way that you like.
• We put it in a greased double boiler (mantle, a double boiler basket in a slow cooker, etc., suitable for our purposes), let it come up for 10-15 minutes and set to cook for 35-40 minutes.
• Do not forget that the dough is yeast, so it should be placed at a distance from each other so that it does not stick together. Readiness can be checked by touching the pyan-se surface. The dough should not stick to your hands.
• After the yapn-se are prepared, remove, remove them from boiling water so that the dough does not soften from the continued exposure to steam.
• All. You can serve and invite your family to the table. Pian-se is served, traditionally, with hot sauces, salads ... In the photo, I have, with a vigorous "twinkle" from my mother.

The dish is designed for

This time there were 17 pieces. Depends on the size of the cut.

Time for preparing:

In total, three to four hours ...

Cooking program:

steaming

Note

Kazakhstan, and in particular, Karaganda, became the second home for the large Korean diaspora in difficult years for the entire Soviet people. Well, in this regard, many Kazakhstanis love Korean cuisine, and someone even knows how to cook Korean dishes. Not always with the same taste as the Koreans themselves prepare (they keep their very, very nuances), but always tasty and interesting.
You can experiment with the dough in your own way. But one thing remains unchanged - they make it by leaps and bounds. And if you act in the traditions of Asian cuisine, then with the addition of soda. Kazakhs, by the way, also have recipes with such a combination.
Bon Appetit! Cook, with love, for yourself and your loved ones!

[Tatyana]

Tatyana, thank you very much! Yesterday I just thought about reading Katya's topic - why have I still not tried pyan-se? I wish I could cook according to a proven recipe!)
So now I'll cook)

[Giraffe]

Giraffe, Tanya, thanks! They look very appetizing, maybe I'm going to cook in the near future

Excellent and very detailed recipe! Not even a Korean cook at all
Thank you
I will definitely do it, most likely on the weekend (although, I feel that my husband will be unhappy, he will not exchange classic manti for anything)

[Giraffe]

Giraffe, Tatiana, thanks for the recipe. Previously, I added cabbage to the mince for mantas, but now I switched to pumpkin. But I didn't make it from yeast dough. I want to try.
Do not understand, the dough is suitable from one minute to 15?

[Yulia]

Yesterday I just thought about reading Katya's topic - why have I still not tried pyan-se?

So Katya wrote that she gave a reason for her "squirrel" to become more active

So now I'll cook)

Waiting ...
Yulia, get ready, so much room for a change.
Wiki, more spiciness, Korean salad for a side dish and ... Although, men are so ... My husband is so conservative in food. Maybe, having never tried something, say that he does not like this.

Do not understand, the dough is suitable from one minute to 15?

Corrected. Sticky ones should stand for 10-15 minutes.

I’m reading about such a name for the first time, thank you, Tanya, now I’ll be smart, I’ll give it and call it differently.
There is a dish called, it seems among the Buryats, poses. But the dough there is unleavened, and I always make yeast. When steamed, it is so airy and saturated with the filling. I make minced meat with cabbage. Very tasty, favorite dish of our family.

[Tatyana]

Tatyanathanks for the recipe
I like a dough that combines yeast and baking powder, so I'll try your pies too.

Tell me, have you tried using dry yeast and baking powder instead of soda?

Did I understand correctly that the pies are steamed?
And in the photo they look like fried or toasted in the oven. I'm right?

Thanks again for the recipe!

Tell me, have you tried using dry yeast and baking powder instead of soda?

No, only in the version as written

And in the photo they look like fried or toasted in the oven. I'm right?

For a couple, just overexposed, distracted. I don’t know how anyone but me, if I overexpose, steamed, manti, pigody, struuli, and the like with soda in the dough, they begin to darken.

Or she could have lied, like poured soy sauce

I’m reading about such a name for the first time, thank you, Tanya, now I’ll be smart, I’ll give it and call it differently.

Yes, we, too, the majority, say the pigody. But here, as I first met the dish, I call it that. Husband says "pince-nez"

shtruly

Oh, how I love! Only here the Germans called struDli. We are waiting for the recipe! (on the forum there is, I know, but completely different from what I ate)

Yes, I know this version of the name, but the German woman from whom I learned to make them called them the struts.
I once saw on the forum, but I have others

Made pies with dry yeast. It turned out soft, airy, juicy, though I didn’t know that a larger size was needed. Made 20 pieces, there are 3. Dare for a sweet soul. I liked that I didn't have to stand over them. The recipe is very detailed, not what was said on the phone. Grandfather did not have to grope for softness. as if fried were. Now I will do that. In general, our site is a good thing, you always do something.

Tan, what can you replace cabbage with?
I know that she is absolutely necessary, but my stomach does not accept something at all
Maybe put a pumpkin or a vegetable marrow?

You do it at your discretion. Nobody canceled individual intolerance. And so, in traditional pigogi and others like them, cabbage is an invariable component of the filling.
But you will try the dough. Yes, and with pumpkin-zucchini will also be delicious, 100%. We make manti with them.

In general, our site is a good thing, you can always do something.

I, it seems, regularly tell about my cooking plans

Made strictly according to the recipe, large, spicy as I like, but they do not like their spiciness less. The color is a little dark. In a pressure cooker and a cartoon I did

And then, to be expected. Large piece and the mouth rejoices

[Tatyana]

Tell me, have you tried using dry yeast and baking powder instead of soda?

No, only in the version as written

But I did try
For this amount of flour I took 1 tsp. dry yeast and baking powder. I liked what happened, although there is nothing to compare with. Maybe the original is much better

For my flour, the recipe has a lot of liquid.

The ratio "flour: liquid", given in the basic recipe for the Panasonic bread machine, suits me (for 400 g of flour, 260 ml of water and 15 ml of vegetable oil, that is, only 275 ml of liquid). There is no butter in this recipe, but there is an egg; its volume is approximately 50 ml. Therefore, water with milk is 225 ml. I took 50 ml of milk according to the recipe, and 175 ml of water. There was no need to add water or flour.

We can prepare the filling in various versions. Constant minced meat to cabbage ratio 1: 1

To be honest, I wanted more meat
And my husband said that you can do without cabbage at all
Well, we are not Koreans

TatyanaThanks again for the recipe
As I already wrote, I like the dough with yeast and baking powder. I tried it sweet

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=377039.0
Thank you Manet (Sonadora)

and now there will also be yours!
I will try other fillings and try to bake in the oven

When I cooked pyansa for the first time, I liked the yeast dough so much that now I sometimes even make manti and khanum on such a dough. I knead the dough on boiling water in a bread maker (I add an egg from the refrigerator and dry yeast when the flour and boiling water have mixed well).

[Plyushkin @]

For my flour, the recipe has a lot of liquid.

Flour is something like that.

To be honest, I wanted more meat and my husband said that you can do without cabbage at all

My husband is ready to eat meat with meat

Plyushkin @, well, yes, pyan-se, like borscht, each housewife has her own recipe.

We sell it under the name pyan-se, I love them very much, but ... from the whole family, only I am the only round one, like slightly flattened balls. Eh, teased

Make and show your shape. Me too, now, I wonder.

[Giraffe]

Giraffe, thanks for the recipe! Yesterday I cooked it, it turned out delicious, we liked it, I rewrite the recipe in a notebook.
I made the dough in a bread maker, I did not have enough flour, the dough was thin, I had to add about 65-70 grams of flour (I have Makfa). Instead of baking soda, there was baking powder and dry yeast.The dough turned out wonderful, it squeaked when rolling. Fresh cabbage, next time I'll try half and half with sauerkraut. We ate with sauerkraut, sour cream and garlic, I also added adjika to myself. I have long wanted to try steam pies, it happened yesterday. Thanks again for the recipe!

I am glad that everything worked out and I liked it. Yes, the amount of flour depends on the flour. Sometimes one and the same mareka behaves differently. Even the season depends on the heat or dampness.
And in a bread maker I knead almost everything.
And today, the assistant made the dough for chebureks with vodka.