How to cook homemade Korean pirozhki pigodi - a step-by-step recipe with photos of steaming them. How to make pigodi at home Pigodi dish

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 menus. Such culinary acquisitions include, for example, pilaf or Peking duck (although the original owners of the recipe are unlikely to agree that our version is exactly their dish). However, some Asian delights have not yet become widely known, although they deserve it. And among such dishes are Korean pigodi.

What it is

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 pygodi (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 certainly differences between them and pigodi, the recipe for which we will consider here. The main ones are: Chinese pies do without cabbage - that's 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, but 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 of 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 is salted cabbage, but prepared in accordance with the requirements. Cabbage (Chinese cabbage, also known as Beijing cabbage) is separated into individual leaves, which are covered with salt, filled with cold water and left in 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 tablespoon each), chopped dry red pepper and sugar (2 teaspoons 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.

Pigodi (pigodYa, pyanse) are all names of the same savory dish, depending on the area of ​​its preparation. And where they are not prepared: in the Far East, Sakhalin, Uzbekistan, Kazakhstan, etc.

Pigodi originates from the Korean national dish - "wangmandu"- royal dumpling. It was from him that the big steamed pie stuffed with meat, cabbage, onions and spices came from.

I had to try and cook several different versions of pigodi. In some places they prefer to make and add the filling raw, while in others the filling is lightly stewed beforehand (a more homemade option).

I liked the stewed filling better, so today we are preparing pygodi this way.

As for meat, pigodi usually includes pork (I don’t specifically indicate the type of meat in the list of products, take what you have), which is cut into small cubes. In Uzbekistan, you can only buy pork in special places, so Uzbek pigodi is often prepared with beef. You can grind the beef in a meat grinder with large holes, and then do everything according to the list.

So, let's take the products necessary for pigodi. The proportions are usually 1:2. For one part of meat, take two parts of cabbage.

Dissolve fresh yeast in warm water, adding a pinch of sugar. Wait until the yeast rises to the top.

Next, combine all the ingredients for the dough and knead it. The dough turns out soft, slightly stretchy, but you can hold it in your hands. To make kneading easier, the easiest way is to lubricate your hands with vegetable oil. Transfer the dough into a convenient container and cover with a lid. Leave to rise for 1 hour.

While the dough is rising, prepare the filling. Lightly simmer the meat or minced meat in a frying pan in a couple of tablespoons of oil, immediately add the onion and cabbage. While stirring, let the cabbage simmer slightly and turn off the heat. There is no need to bring the filling to readiness. Add a little salt, coriander, pepper. I also added fresh cilantro because we love it, but it's not necessary. Mix everything, and the filling for making Korean pigodi is ready.

The dough has risen, and you can already sculpt the products. If you have time, knead the dough and let it rise again.

Divide the dough into equal balls. I decided to make not very large pigodi, but usually they are quite large, about the size of a palm.

Roll each ball into a flat cake, spreading the dough with your hands or using a rolling pin. The dough is quite soft and spreads easily with your fingers. The table can be lightly sprinkled with flour. Place a tablespoon of filling in the center of the cake and seal it with a pie.

Thus... You need to fasten the edges carefully so that the dough does not come apart during cooking and rising. Turn the pie over and slightly tuck the edges inward.

Before laying on the tiers of the pressure cooker, the pigodi are dipped in vegetable oil so that they do not stick, and the pies are allowed to rise for 15 minutes. You need to cook pigodi pies for 30 minutes after boiling water in a pressure cooker.

Wrap the lid with a towel so that condensation during boiling does not fall on the products. It is not recommended to look inside until the end of cooking, as the pigodi may fall off. After turning off the heat, let the pressure cooker stand in the closed position for 5 minutes and only then open it.

Serving pigodi in Korean is unthinkable without sauce. Soy sauce with additives is considered traditional. Just mix everything listed in the ingredients. And we liked eating pygodi with spicy adjika more.

Soft, airy Korean pigodi pies are ready.

Usually they are cut in the center, sauce and herbs are placed inside, and eaten with hands or held with chopsticks. Bon appetit!

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 was generally completely out. But as it turns out, such pies exist; they came to us from Korean cuisine. For me at first it was somehow unacceptable: yeast dough - and steamed! But as it turned out, the result was a very tasty and satisfying 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 I already had 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 ready-made minced meat in the freezer, and I made my work easier, since I don’t really like cutting meat into small pieces. You can serve pigodi simply with butter, as I did, or with tomato sauce or ketchup. You can also place Korean carrots on top and pour soy sauce on top. 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 ground black pepper to 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 have a thick, elastic dough. Transfer the finished dough into 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 a variant of a spicy sauce for 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!

We thank Slavyana for the recipe and step-by-step photos of preparing pigodi.

The Recipe Notebook website wishes you a pleasant meal.

In order to cook pygodi, you will need a double boiler, and the best option is a special pan with horizontal partitions in a hole, on which oriental cooks cook. By the way, manti has become so popular in the cuisine of the friendly peoples of the Soviet Union that I think there is a manti in almost every home.

Dough.

To prepare a rich pastry for boiled pies, you will need.

2 glasses of milk, 2.5-3.2% fat content
1 tbsp granulated sugar
1 tsp salt
20 gr. yeast does not matter raw or dry, I cooked with raw
1 kg flour

Preparation.

Sift flour through a sieve into a wide cup.
We take smaller dishes and pour out the milk, pour sugar in there too,
salt,
put the yeast and put it on the stove to warm up to 30 degrees. While the milk is heating, stir it until the yeast, sugar and salt are completely dissolved.

Remove from the stove.
We make a depression in the center of the flour slide, pour in the milk and start mixing first with a spoon, and the denser the dough becomes with your hands. The dough should be dense and not sticky.
Place the finished batch aside, cover with a towel and let rise for 40-60 minutes.

Filling.

While the dough is rising, prepare the pigodi filling, recipe with photo.

For the filling you will need

Next, add meat and onions to the cabbage, salt and pepper, add 2 teaspoons of ground coriander, mix everything.

2 carrots, chop on a fine grater into thin strips.

Cooking pigodi.

We put the mantle pan on the stove, fill the lower part with about half of water, the upper parts as the piegods are filled, grease with a broom with sunflower oil so that the pies do not stick.

Pinch off small pieces from the finished, risen dough,
we roll them into balls and roll them into flat cakes with a rolling pin, this operation can be done with your hands, stretching the dough to the sides and forming flat cakes, about 3-5 mm thick.

Place the filling in the center of the flatbreads
and make pies
placing them in a mantle, at a distance of 1.5-2 cm from each other, so that when the dough is lifted, the dough does not stick together.

When all the preparations are laid, cover the pan with a lid and put the stove on the highest heat.

Pigodi is prepared 40 minutes after the water boils. A characteristic sound will be heard and steam will begin to be released.
I categorically do not recommend opening the lid and watching the cooking process; the dough rising in the pan may settle and the pies will not turn out fluffy.

Sauce.

While the pies are cooking, make the sauce.
To prepare it you need the following ingredients:

• Soy sauce 25 ml or 5 teaspoons (tsp)
• Vinegar 9% 0.5 tsp.
• Ground coriander, if not, you can crush it, ground black pepper, 1/4 tsp.
• Boiled water cooled 25 ml
• Vegetable oil 0.5 tsp.
• Add red pepper to taste for spiciness
• Garlic 2 cloves medium size

It's very easy to prepare. Mix all ingredients together with finely chopped or pressed garlic through a garlic press.

We open the finished pigodi along the seam, you can cut it with a knife. Place the carrots cut into the seam for the Korean salad and pour 1 tsp inside. sauce and serve.

The popular and beloved Korean yeast pies pygodi 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 cooking yeast dishes is a good mood and excellent mood, since 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 of 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.

In a larger container, knead the 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!