What kind of meat is needed for a pince-nez. Panse recipe for home cooking

The history of the pyan-se patty begins in the Far East. Tradition to cook steam cakes was in many Korean families who lived on Sakhalin or in the Primorsky Territory. From home cooking pyan-se very quickly became a street food dish. It is worth saying that pyan-se can be attributed to the most useful, high-calorie and delicious dish from the category of street food.

Cook korean pies not in oil, but steamed, meat in the filling is combined with vegetables, so they compare favorably with fried pies or whitewash. It is customary to cut the finished pyan-se and add either a hot sauce or a Korean carrot salad to the cut.

Making pyan-se at home is no more difficult than ordinary cakes.

Pyan-se steamed pie recipe

Dish: Baking

Cuisine: Korean

Preparation time: 30 minutes

Cooking time: 45 minutes

Total time: 2 hours 15 minutes

Servings: 6

Ingredients

• 600 g Peking cabbage
• 300-400 g pork or beef
• 1 PC. onion
• 6-7 cloves of garlic
• red pepper to taste
• vegetable oil for greasing hands and pies
• 500 g wheat flour
• 200 ml water
• 9 g dry yeast
• salt

Step by step recipe with photo

How to make Korean pian-se pies

1. Knead the dough from water, flour, yeast and two - three pinches of salt. Leave it in a warm place for an hour.

2. Make minced meat, onion, pepper, garlic, season with salt to taste and lightly fry.

Hot pepper can be replaced with ground black pepper, and garlic can be taken at personal discretion.

3. Chop the Chinese cabbage, add a little salt and mash it hard, squeeze out the excess juice.

White cabbage can also be added to pyan-se, but Peking cabbage is softer and more suitable for filling.

4. Combine minced meat with cabbage. Take out the dough and you can start sculpting the pies.

Pian-se can be given any shape - round or oval, but the shape of an ordinary pie is also quite suitable. Divide the dough into equal pieces.

We form a cake. We put the filling.

We pinch the edges and grease the pies with butter.

After that, we place the pyan-se pies in a double boiler or any kitchen appliance that has a steam cooking mode. You can even heat the water in a saucepan and put the pyan-se in a regular sieve.

Set it over the steam from the boiling water in a saucepan and cover with a lid. It is important to remember that during cooking, steamed pies on yeast dough greatly increase in size, they do not need to be placed close to each other. Leave 2 - 3 cm between the pies.

The cooking time for homemade pyan-se is 40 - 45 minutes. While they are cooking, you can make a very hot sauce. To do this, take 50 ml of soybeans, a spoonful of rice vinegar and put chopped garlic with hot pepper.

Serve the ready-made pyan-se pies hot.

Pigodi - minced meat steamed pies

Korean pies with steamed meat and cabbage, which are also called: pyan-syo, pegheses or pigody, I tried as a child in Yuzhno-Sakhalinsk. The impression from them was so strong that even after many years I still remembered the taste, composition of the filling and surprisingly White color pyan-se (then I could not understand: if pyan-syo is a pie, then why is it not rosy, but white, like a dumpling ?!).

And just recently I decided to look for how pian-syo is prepared. It turned out that the recipe for steamed pies is simple both in composition and in the method of preparation. Especially in our age of electric steamers. The long-awaited Korean pies turned out to be very tasty, especially if they are eaten with hot sauce.

What is pyogody made of (pyang-syo)

for 20 pies

Yeast dough

• Flour - 800 g + 100 g for sprinkling;
• Warm water - (2 glasses);
• Sugar - 1 teaspoon;
• Salt - 1 teaspoon;
• Dry yeast - 1 teaspoon.

Filling of Korean pies

• Minced meat (better - pork and beef) or finely chopped meat - 300 g;
• White cabbage (you can take Chinese salad = Chinese cabbage) - 300 g;
• Onion - 1 head;
• Garlic - 2 cloves;
• Greens (dill, parsley, cilantro or basil) - to taste;
• Ground coriander - 0.5 teaspoon;
• Ground black pepper - 0.5 teaspoon;
• Salt to taste.

A little vegetable oil for lubricating the steamer.

Ingredients of pigody sauce (pian-syo, pegez)

• Soy sauce - 1/4 cup;
• Table vinegar 9% - 1 tablespoon;
• Sugar - 1 tablespoon;
• Ground black pepper - 0.5 teaspoon;
• Garlic - 2 cloves;
• Cilantro or other greens - a few twigs;
• Chili pepper (bitter red) - a little;
• Salt to taste, optional, salty soy sauce).

How to cook pyan-se (pigody, pegues)

Make dough for Korean pies

• Stir yeast and sugar in 0.5 cups of warm water (30-35 degrees C).
• As soon as the yeast comes to life and foam appears, combine the yeast with the rest of the water. Add salt. Gradually introduce flour. Knead the dough. We'll have a dough.
• Cover the bowl / saucepan with a lid, then a towel (to keep warm). And put it in a warm place (usually, the warmest thing is in the kitchen near the ceiling, you can put it on the closet). Let the dough come up (should increase by 1.5-2 times).
• Knead the dough that has come up and let it rise again (do this 1-2 times). Ready dough will increase in volume not less than 2 times from the initial one.
• After - sprinkle the table with flour, put the dough on it and knead it again (until it becomes smooth and shiny). If the dough sticks to your hands, add more flour (usually for pian-sho they take the dough stronger than for ordinary pies).

The time it takes to raise the dough on pian-sho depends on the type and quality of the yeast, and on how favorable (warm) conditions are in the kitchen for the dough. For cooking yeast dough it takes about 2 hours for pian-syo.

Prepare the pigody filling (pyang-syo)

• Finely chop the meat (chop) or make minced meat from the meat. You can use ready-made purchased minced meat good quality.
• Chop the cabbage thinly and finely. Sprinkle slightly with salt and squeeze with your hands (so that it softens and absorbs the salt). Usually, cabbage with hard and coarse leaves is sold in winter. Then it is better to replace it with Chinese cabbage (Chinese salad).
• Finely chop the onions. Pass the garlic through a press (you can grate or chop finely). Tear off the thick stems from the greens and finely chop the leaves.
• Combine minced meat, cabbage, herbs, onions, garlic, spices. Salt, stir well.

Blind the pigody (pyang-syo)

• Say the dough into a ball, then divide into 20 parts. Which are also rolled into balls. Flatten the balls into flat cakes (less than 0.5 cm thick). This is the base of the yang-syo pie.
• Put 1 tablespoon of minced meat on each flat cake. First connect the middle of the pie, then pick up the edges. You should get a neat, sealed seam, and the pigody should take on an oval shape with rounded or pointed ends. If desired, it can be with curly tucks (for beauty).

Cook pyogody (pyan-se) in a double boiler

• Lubricate the steamer bowl vegetable oil... Put the pies with the seam down at a distance from each other, because the pian-syo will increase in volume during cooking.
• Pour hot water into the lower bowl of the steamer (this will save time by skipping the water heating step). To cover with a lid. Cook pian-syo in a double boiler for 40 minutes.

How serve and store pyang-syo (pigody)

• Ready-made white Korean pies can be brushed with vegetable or butter... So they will shine beautifully.
• Serve pyan-syo is better with spicy soy sauce. It will be delicious! Although, the pies are good on their own.
• Pian-syo (pigody) should be stored in a sealed container or tightly tied in a plastic bag.

Making pigogie sauce (pyang-sho)

• Chop the herbs and garlic. Combine all components of the sauce (except salt). Salt should only be tasted. If you understand that there is not enough salt to taste, salt it.

Bon Appetit!

Ready-made Korean-style steamed pies!

Cooking pigody - photo

What is the dough for white pies pian-syo (pigody) made of? The crumpled dough should grow up again Knead the finished dough on the table
The finished dough is rolled into a ball Divide the dough into 20 pieces, which we roll into balls. The composition of the filling of Korean pies pyan-se (pigody)
For meat filling You can take minced meat or finely minced meat for pigody (pyan-se) Chopped garlic for the pigody filling Chopped greens for the pyan-syo filling
Ready-to-use filling for steamed pyogody pies (pyang-syo) Put the minced meat on the dough Seam on the pigody patty (pyang-syo)
Lubricate the steamer with oil

Step 1: prepare the flour.

Using a sieve, we sift the flour directly into the middle bowl so that no flour lumps come across in the dough, and it turns out to be more airy and softer, due to oxygenation from the air.

Step 2: prepare the yeast mixture.

Pour the purified water into a small saucepan and set the container over low heat. Already literally through 4-6 minutes the water will become warm, and this is exactly what we need to knead the dough. Attention: if the water has reached a temperature higher 36 ° -38 ° C, just put the pan aside and give it time to cool down a little. So, after - turn off the burner, and in warm water add sugar and mix everything well with a tablespoon. After that, pour dry yeast into the container, and again, gently stirring everything with the improvised inventory, dissolve the component in the liquid and then set it aside to brew for 10 minutes. Important: if the water temperature is higher than it should be, then the yeast may deteriorate and the pies simply will not work.

Step 3: prepare the dough.

So, pour the infused yeast mixture into a deep bowl and add a pinch of salt there and, using a tablespoon, carefully add flour in small portions. Knead the dough for 7-10 minutes until it becomes dense and does not stop sticking to your hands. Attention: You can knead the dough with a tablespoon, and with a blender, and with your hands. In short, whoever is more comfortable. The main thing is that the dough should turn out without flour lumps and be of the correct consistency. Finally, add vegetable oil to the dough and knead the dough again. After - we form a ball from the dough and put it in a bowl, also greased on all sides with vegetable oil in advance. This must be done so that the dough does not become weathered and does not stick to the bottom and walls of the container. So, now we wrap a bowl of dough with cling film and set aside in a warm place to brew for 1 hour. During this period of time, the dough should increase 2 times. In the meantime, it is infused, let's prepare the filling for pyan-se.

Step 4: prepare the cabbage.

First of all, remove the top coarse leaves from the cabbage and then rinse the ingredient well under running water. We spread the vegetable on a cutting board and, using a knife, chop the cabbage. Transfer the chopped component to a free deep bowl, salt to taste and knead a little with your hands so that the cabbage releases a small amount of juice.

Step 5: prepare the onion.

Using a knife, peel the onion from the husk and then rinse the ingredient well under running warm water. We spread the vegetable on a cutting board and, using the same sharp improvised equipment, chop the onion into small squares, the size no more than 5 millimeters... Transfer the finely chopped onion to a clean medium bowl.

Step 6: prepare the garlic.

Using a knife, peel the garlic from the husk and then lightly rinse the ingredient under running water. Then, put the cloves of garlic on a cutting board and, using the same sharp improvised inventory, finely chop the component. After - put the garlic in a bowl with chopped onion.

Step 7: prepare the minced meat.

Minced pork and beef put in a bowl with chopped onions and garlic, add black pepper to taste and with a tablespoon thoroughly mix all the ingredients until formed homogeneous mass. Attention: if you are using fresh frozen chopped meat, then it must be removed from the freezer in advance and set aside to cool until room temperature... In no case should the meat component be thawed in microwave oven or under running hot water, as this could ruin taste qualities fillings.

Step 8: prepare the pyan-se filling.

Put the shredded cabbage in the pan and set the container on a fire less than average. After the pan warms up well, and the cabbage at the bottom of the container starts to "sizzle", cover the pan tightly with a lid and simmer cabbage filling during 10 minutes, from time to time removing the lid and stirring everything with a tablespoon. Attention: there is no need to add vegetable oil, since the cabbage should be stewed in own juice... After the allotted time, turn off the burner, remove the lid from the pan and set the cabbage aside to cool slightly. Now add minced meat to the pan and mix everything well with a tablespoon until smooth. Everything, the filling is ready.

Step 8: prepare pyan-se.

After the allotted time for the tincture of the dough, knead it well again so that the resulting carbon dioxide comes out of the dough ingredient due to yeast fermentation. We spread the dough on the kitchen table, crumbling with a little flour, and using a knife, cut the dough piece into small pieces. Attention: the pieces should be of the same size as you want to form the patties. After that, we form a ball from each piece with our hands. Using a rolling pin, roll each ball into a cake, approximately 8-10 mm... Put the filling in the center of each cake with a teaspoon. And now we begin to form pyan-se. The shape of these pies can be whatever you like more. You can make an oval pie by pinching the edges of the dough tightly with your fingers in the center of the dish, while you need to sort of pick up the seam, making it more grooved and beautiful, and not crushing it. Or, for example, you can make pian-se in a round shape. To do this, you need to collect the edges of the dough, like tying a bag to a knot. In this case, it is necessary in turn to bend the edges of the cake to the center, crushing the dough well with your fingers, so that during the cooking process our cake does not open and the filling does not fall into the container of the double boiler. As soon as all the pyan-se are formed, we spread the pies in portions in a double boiler or a mantool and cook them for 40 minutes. At the end of the allotted time, using a slotted spoon or fork, we take out the pies from the container and put them on a serving dish.

Step 9: serve pyan-se.

While the pyan-se is still hot after cooking, it is best to serve them immediately. But you can treat guests with such pies along with sour cream, mayonnaise or any sauce of your choice. Pyan-se turns out to be very tasty, aromatic and with a juicy hearty filling. Enjoy your meal!

- - If you want to cook pyan-se during Lent, then minced meat can be replaced with fried mushrooms.

- - In addition to such a spice as black ground pepper, you can add a little red ground pepper to the filling. But that's only if you like spicy food.

- - Instead of white cabbage Peking cabbage can be chopped into the filling. Then pyan-se will be even more tender and fragrant.

- - If you did not have a special steamer or a mantool at your fingertips, do not be discouraged, as you can always purchase a double boiler-fan. Such dishes are very convenient and easy to use. To do this, fill an ordinary deep frying pan or cauldron with thick walls and a bottom with a small amount of water, put a double boiler-fan in the container and put pies on its surface. And so that the dish does not stick to the surface of the steamer, it can be greased with a small amount of vegetable oil using a pastry brush. After that, we put the container on a fire less than average, cover the frying pan or cauldron tightly with a lid and cook the pyan-se within the prescribed time.

Let's start with the test. Add the remaining ingredients (eggs, salt, sugar, yeast and flour) to well-heated milk, knead the dough. Next, it is important to add vegetable oil and knead thoroughly (in my opinion, this is not easy to do - the oil just slides over the dough, so I had to tinker).

Leave in a warm place for an hour and a half, the volume should increase by 2-3 times. While waiting, you can prepare the filling.

To do this, mince the meat twice, adding 1 medium head onions and 5 cloves of garlic. The filling in pyan-se must be very juicy, so cabbage and minced meat are taken in approximately equal parts, squeeze the cabbage and chop a little. Especially good for these pies.

If not sauerkraut or for some reason you want to use fresh, it must be finely chopped, salt and left for at least 1 hour, then squeeze out the released juice. So, mix the minced meat with cabbage, salt, pepper and add 4 tablespoons. vegetable oil. Knead the minced meat well.

Once the dough has come up, you can start sculpting. Take some dough, roll out a thick sausage on a floured surface, cut into equal pieces.


Roll each piece into a neat ball, about 5-7 cm in diameter (for clarity, I put a chicken egg next to it).


Now roll the ball with a rolling pin into a cake 4-5 mm thick.


Put a lot of filling in the middle of the cake, do not regret it, otherwise after the dough rises, there will be little filling.


Connect the edges with the herringbone technique to the middle of the product.

Next, unfold the pyan-se and sculpt from the opposite edge to the middle.


Make the rest of the patties. Leave for 15-20 minutes to grow a little.


Steam the pyanse for 40 minutes. To check the readiness, press (pinch) with dry fingers, if it does not stick, then it is ready.


Serve with adjika, or soy sauce, vinegar. Eat with your hands.

We dilute yeast in warm milk. In another container, mix the egg, salt, sugar and vegetable oil. Mix the resulting egg mass with diluted yeast.

Gradually adding the sifted flour, knead the dough. The dough should be elastic and not sticky to your hands. Cover the dough with a towel and place in a warm place to fit. Knead the risen dough and put it back in a warm place so that it comes up again (in total, it will take about 1 hour to raise the dough).

To prepare the filling, cut the cabbage into thin strips. Chop the onion and garlic finely enough.

Mix the cabbage with onions, garlic and soy sauce.

Salt, pepper, mash thoroughly and leave for a while to marinate the cabbage.

Put the minced meat in a pan with heated vegetable oil and lightly fry.

When the dough comes up, mix the cabbage squeezed from the released juice with the fried minced meat.

Divide the dough into two parts. Roll each part of the dough into a cake.

We spread the cabbage and minced meat filling on each part of the dough.

And we begin to pinch the dough in a circle (you get a cake that resembles whitewash).

Now we carefully fasten the two sides in one line and leave for a few minutes.

Pour water into a double boiler, bring to a boil, add spices and bay leaf. Grease the steamer grid with vegetable oil and lay out our pies.

Cover the steamer with a lid and cook the pyanse for a couple of 40-50 minutes. You do not need to open the lid of the double boiler during cooking, then the pies will turn out to be lush.

Delicious pyansa can be served to the table, delighting loved ones with a wonderful dish.

Bon Appetit!