Chinese pies "Pian-se" in a multicooker Panasonic SR-TMH18

[Dough:]

Chinese pies "Pian-se" in a multicooker Panasonic SR-TMH18

Category: Bakery products

Kitchen: chinese

Ingredients
Dough:
Flour	600 g
Warm water	250-300 ml
Salt	1/4 tsp
Rast. oil	2-3 st. l.
Dry yeast	1 dec. l.
(Or any yeast dough)
Filling:
Meat	500 g
Onion	100 g
Garlic	20 g (4-6 teeth)
Salt	12 g
Soy sauce	40 g
Sesame seed	5 g
Black pepper	1.5 g
Cabbage	taste

Cooking method

• Take pork and beef in equal proportions, mince. Mix the minced meat with finely chopped onions, garlic and black pepper.
• Chop the cabbage and salt it. After a while, squeeze and mix with the meat, add seasonings. Take the cabbage to taste.
• Divide the finished yeast dough into balls and roll out into round cakes. Bigger than dumplings. Put minced meat in the center of the cake, connect the edges of the dough and pinch, pick up the seam. Let the pyan-se rise in a warm place and cook in the MV for 30 minutes.
• You can serve with sour cream or a mixture of mayonnaise + soy sauce + ketchup, or whatever you like.

Note

We lived in the Far East there were very popular for sale Pyan-se, so we decided to try it. It worked out quite well.

Bon Appetit!

I have never done anything like this, very interesting!

[zolotko77]

zolotko77, and where did you get the recipe? Is it original? Here pyan-se was really sold on every street corner, deliciously incredibly! With cola after college I remember it was a favorite snack! It is not meat at all, but more cabbage, with meat and pepper. It seems to me that something else was put in the filling for taste, because the smell when biting off was very sharp! I have long dreamed of doing it, but I don’t know how to achieve exactly that Pian-se that was sold in kiosks!
We urgently need to try according to your recipe!

I quote from Wikipedia:
Pyanse, pyan-se is a type of fast food common in the central and Far Eastern regions of Russia. It is a steamed pie with cabbage filling. Known for its pungent odor, which many find unpleasant.

The word "pyanse" roughly translates from Korean as "pie

Honestly, I can't say anything about originality. A friend gave the recipe. I absolutely agree about the smell, but it was because of him that I could not eat them, this recipe does not have this pungent smell, but the taste is very similar, which suits me very much

[zolotko77]

zolotko77
Please tell me how thick (well, at least approximately) the dough should be rolled out? I'm afraid to roll it too thin, or vice versa, too thick ...

about 1 cm.

and the approximate proportions of meat and cabbage? I am unfamiliar with the original, so I would like some kind of reference point, I put a little cabbage, as it is written - according to your taste, tell me how much you need to hang in grams?

about 1: 1, you can have a little less cabbage

Thank you for Pyan-se ... 10 years of life in the Far East were not in vain) Drooling

the Japanese also have such pies
recipe 🔗

I cooked pyan-se today, but there are so many of them that I would not want to steam them all at once (mine will not cope with so much) ... The question is: can these pies be kept in the refrigerator at least until tomorrow, or is it better to freeze them right away?

Can dumplings be made in a slow cooker?

about dumplings, this is here ...

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4178.0

Laughed at the vote, called "Praise me, what a fellow I am"
And I don't like pyanse, I don't like steamed yeast dough.And although they write that the amount of filling has been increased for Novosibirsk, there is still too much dough.
Of course, when you need to have a snack on the go, it is a healthier replacement for belyash and pasties.

made pyan-se two options. one without meat, the other with meat. the first option is lean.

The filling according to the recipe is delicious, the garlic-onion-pepper-sauce - just right. But I didn't like the dough. Not the dough you want to eat. Although everyone at home liked it. Next time I will try the dough for pies with sugar, salt and eggs.

Thanks for the recipe.

made pyan-se two options. one without meat, the other with meat. the first option is lean.

The filling according to the recipe is delicious, the garlic-onion-pepper-sauce - just right. But I didn't like the dough. Not the dough you want to eat. Although everyone at home liked it. Next time I will try the dough for pies with sugar, salt and eggs.

Thanks for the recipe.

Try this dough recipe:
Dough:
2 tbsp. l yeast (Saf-moment)
1 egg
2 tbsp. kefir
1 kg flour
2 tbsp. l. rast. oils
1 tsp soda
salt.
Mine like it. Although, you can make these pies from any yeast dough that you are used to.

[zolotko77]

Yesterday I discovered that a whole chain of Pian-se cafes had appeared in Moscow. I tried it, I liked it very much! As street food - ideal, not aggressive for the stomach.
Made according to the recipe zolotko77, only after reading the Internet, I added a quarter of a teaspoon of soda, and replaced some of the flour with cornstarch.
A half serving looks like this:
Wheat flour - 250 g
Corn starch - 50 g.
Warm water - 150 ml
Dry yeast - 1 tsp.
Sugar 1.5 tsp
Salt - 0.5 tsp.
Soda - 0.25 tsp
It turns out 8 standard (like in a cafe) buns.
Kneaded in a bread maker on the "pelmeni" program. The dough is gorgeous, does not stick to anything because of the starch.
The filling was made from shrimp, leeks, red bell pepper and corn.




Important! In order for the buns to retain their presentation on the plate, after the indicated steaming time has passed, you need to leave them there for about 10 minutes. Here, on a plate. While I put it down, while I arranged ikebana around, while taking pictures - the pie remained fluffy, smooth:

Here, Ira, an important addition! I took it to the bookmarks as an alternative to fried pies.

[MariV]

MariV, try it, for some reason right now, in the cold, such a pie seemed relevant to me. At the request of the diners, I make the second portion for today from ground honey mushrooms with potatoes.
Ground mushrooms, for everyone. the case - this is my workpiece: I grind the boiled mushrooms in a grinder and fry it a little with olive oil so that the excess liquid evaporates. And freeze in ziplock bags, flat. It is convenient to store and use: if you want sauce, if you want filling, if you want - an addition to any stew or in a puree soup. A universal thing.

Ira, I will definitely do it when I return from Kiev!

[MariV]

MariV, Wow! Kiev is great! I miss you ... Tell me later what ... they eat. Are dumplings with cherries and "Pot-bellied khata" still alive?

Ira, I eat nursing home cooking. Dumplings with cabbage, cabbage, beet with prunes.
And nothing has changed. And the prices are like ours. Maybe a little lower.

[MariV]

MariV, well and good! May everything be good Have a great trip!

[Ikra]

Ikra, Ira, thank you, dear!

Instead of white cabbage, you can put Chinese cabbage, I liked it better with it

Girls, in the article it is correctly written, pian se is exactly a Korean pie (cabbage, meat, carrots), why was it placed in Chinese cuisine.
In China, there is an analogue - Baoji. But they are smaller and go only with cabbage, or only with meat, or only with green onions.
Apparently, everyone has different tastes, I never noticed a pungent smell or taste. Yes, there is a lot of black pepper, but this does not give it a pungent smell, and even more so not pleasant. In China, I constantly take baoji and in Vladivostok I love pyansa from us. And when a Korean woman gave me her baked pyansa, she put the peaked carrots in general on a slightly incised pyansa right on top of the pie and said in Vladivostok on the stream on the sale already a version of a converted pier real home Koreans do like this, an armful of spicy carrots right on top.

This is Chinese Baoji