Pyan-se. Steam pies

Pyanse or pyan-se - savory yeast pies stuffed with cabbage and minced meat, steamed. Korea is considered the birthplace of delicious pyanshe. A similar dish is mentioned even in the royal menu, which has been recorded for over 700 years.

It is believed that the dish got its name because of its excellent taste, as from the Korean pyanse it translates as “ top grade”. Pies are also known as pian-tse, pyeongsu, pigody, wanmandu, baozi, and mantou. In Russia, pyanse is widespread as a street fast food; it is sold in places where hot dogs and other food are sold.

Juicy aromatic pies may differ slightly in taste, since in different regions it is prepared and served in their own way - somewhere it is customary to add to ready-made kimchi or Korean carrots, and somewhere it is believed that they are eaten only with a bite with the first courses.

Moreover, every inhabitant of this or that region, where this hearty and juicy delicacy is so popular, claims that it is their pyansa that are the real ones. But of course, the most famous pyans are sold in Vladivostok - it was there that a patent was obtained for manufacturing according to a specific recipe.

Our home recipe, which I got from my grandmother, I will give a little later, but for now I want to share the secrets of delicious pyansa.

• The dough for these pies may be different, but one thing remains unchanged - it is made with yeast. Sometimes there are options where soda is also added to the yeast - the union of soda and yeast is quite common in Asian cuisine.
• In terms of the number and ratio of ingredients, the composition may differ - there are options for sour milk, on the water, from the familiar wheat flour, as well as rice, buckwheat, with the addition of starch, etc.
• Whether it will be a sparse or bezoparny way - also as someone is more familiar with. But in any case, the composition should include eggs, vegetable oil, salt and a little sugar (exclusively as a nutrient medium for yeast).
• The consistency of the dough should be soft, not sticking to hands, pliable and tender. And now a few options.

Dough for pyanse with sour milk in a sponge way

First, make a dough, and only then knead the dough itself.

Ingredients:

• warm water - 0.5 tbsp
• sugar - 1 tablespoon
• live yeast - 2 tablespoons
• sour milk (kefir, yogurt) - 400 ml
• vegetable oil - 120-150 ml
• salt - 0.5 tsp
• flour - how much will the dough take

Preparation:

The dough is allowed to stand for 20-30 minutes (until a head of yeast foam forms). Then the remaining components are added, the dough of the desired consistency is kneaded. And then, as usual, cover it, set it aside, crush it 1-2 times when it increases in volume.

Option on water with soda

This recipe is prepared without milk. in a safe way... Many people think that this is the real Korean dough for pyanse. If you have a good harvester, I recommend mixing in it. A bread maker will do as well.

Ingredients:

• water - 200 ml
• dry yeast - 1-1.5 tsp
• salt - 0.5 tsp
• sugar - 1 tablespoon
• vegetable oil - 2 tablespoons
• flour - 450-550 g
• corn starch - 3-4 tablespoons
• soda - 1/3 tsp

Preparation:

1. Pour dry yeast into warm water, stir - they should dissolve. Then we simply mix all the products in a food processor or manually, keeping an eye on the consistency of the dough - if necessary, add a little flour. Cover with foil, let rise 1-2 times.
2. There is no consensus on how to sculpt a pyanse. In shape, steamed Asian pies can be either round, like manti and Georgian khinkali, or oblong, like pies or Ukrainian dumplings.

Panse. What's inside?

At first glance, the filling of these pies is the same - chopped meat with cabbage. Here are just a lot of subtleties. True connoisseurs do not recognize any vegetarian variations or minced meat without cabbage.

The meat should be 50/50 pork and beef.

• raw minced meat and raw cabbage;
• fried meat and raw vegetable ingredients;
• stewed cabbage and meat without any thermal preparation.

In our family, pyanse, the recipe with the photo of which is just below, is cooked exclusively with sauerkraut.

How to cook pyan se?

But here there is no longer any controversy - they cook steamed pies for 40-50 minutes, always covering them with a lid so that the dough turns out to be fluffy and airy.

A modern housewife has a huge choice of devices suitable for this purpose - from a double boiler to a mantle. You can also cook pyanse in a multicooker if you have a special steamer.

Blind pies should either be laid out on a greased vegetable oil surface, or dip the bottom in oil and only then send to cook.

Homemade pyanse recipe

In our family, such a dish was made long before pian-se began to be sold on every corner. And there is no question of the difference in taste between home-cooked pyansa and those sold from the tray!

There are many recipes in the world that cannot be called traditional and belong only to one specific nationality. This is, for example, pyanse. Its recipe originated in one of the cities of the northern region of Russia, and the developers of this dish are considered to be people from Korea who have been living on Sakhalin for a long time.

Description of the dish

Pyanse is based on traditional cuisine Korea) belongs to one of the types of fast food. It is widely popular in Vladivostok; even a whole network of this treat has been opened. Pyansu appeared in the 80s of the last century on the basis of the pyeongsu dish - square mantas.

The treat itself is a steamed pie. Yeast dough and stuffing of minced meat and cabbage with various spices - this is the basis of pyanse. although it goes back to the cuisine of Korea, it is original, since it is not prepared on the territory of this state. So let's get started.

Cooking pyanse

The recipe is pretty simple. To do this, it is necessary, as mentioned above, to prepare yeast dough and stuffing. In this case, you may need the following products:

• Wheat flour (0.5 kg).
• Egg and butter (0.2 kg).
• Milk (300 ml) and yeast (1.5 small spoons).
• Minced meat (0.5 kg).
• Cabbage (0.25 kg), one garlic clove and an onion.
• Spices (pepper, salt, soy sauce) to taste.

A homemade pyanse recipe involves doing the following:

1. Kneading the dough. Dissolve dry yeast in warm milk, put sugar and a little flour there (2 large spoons). Stir gently and place in a warm place for 20-30 minutes, until a kind of hat rises. Next, break the egg separately into a bowl, put salt and softened butter, stir well, add the yeast that has come up and the remaining amount of flour. Knead the dough carefully. In this case, an elastic soft mass should be obtained, which must be covered and put to rise.

2. Preparation of the filling. Fry the minced meat in vegetable oil, pepper and salt. Chop the cabbage finely and mash it well so that the juice stands out. Mix the mixture with chopped onions and garlic, add pepper and soy sauce. Add minced meat and marinate for about 30 minutes.

3. Modeling of pies. Knead a tourniquet from the dough, cut into small pieces, which must be rolled in flour on both sides. Then you need to roll the cakes out of them quite thinly, put the finished filling in the center of each. There are two ways to fasten the ends. According to one method, you first need to blind two opposite ends, and then connect two more diametrically located edges to them. Continue until the entire cake has become a tight-topped pouch. Another way is to take the edges and join them together, pinching them into folds (it will look like a cheesecake or whitewash with an open top). Then just connect the hole into one piece.

4. Cooking pyanse. Turn on the steamer (you can also use a simple cooker). Dip each pie with the lower end in vegetable oil and place in a container. Panse should be placed in a double boiler when the water in the pan is already boiling well. The treat is cooked for about 40 minutes, while it is not recommended to lift the lid so that the established temperature regime is not violated.

Ready-made pyans are best eaten hot, since the aroma and taste qualities the product, as noted, is significantly better. Can be used various sauces(ketchup, soy and others), you can also serve a variety of salads and snacks with pyansa.

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 add sugar to warm water 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 minced 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 can spoil the taste of the filling.

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 has warmed 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 a pyan-se of 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 to bend the edges of the cake in turn 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, it is best to serve them immediately after cooking. 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 you can chop into the filling Chinese cabbage... 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 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.

My recipe is for "eat once", so the quantities are small. From this amount, we get 10 pyan-se, about 10x7 cm in size. Three adults have enough to eat, but no one likes to eat it. I absolutely do not pretend to be the authenticity of the recipe, but in this form it has taken root with us for a long time and everyone likes it.

I use sliced ​​pork, but you can use minced meat, whatever. I put out cabbage, because I don't like the smell of boiled cabbage. I also stew the meat, although I know that there are recipes with raw meat and raw cabbage, we didn’t go like that. If you use minced meat, then it is imperative to extinguish it, otherwise it will stick together into a lump during cooking. Well, I make two fillings, one standard - meat, cabbage, onions (this is for the family) and the second for myself, because I absolutely can't do cabbage - chicken, pumpkin and onion. In the filling, we have more meat in volume than cabbage, or about the same, although I met options and vice versa. By the way, if you take only pumpkin and onion for the filling, it will turn out lean option of this dish. I cook in a double boiler, this amount just fits into 2 baskets of a Brown double boiler.

For the test:

• 300 g flour
• 1 tbsp vegetable oil,
• 1/2 tsp Sahara,
• 4 g dry yeast,
• 175 ml of water,
• 1/2 tsp salt.

Filling 1:

• pork - about 170 g,
• 1 small onion
• cabbage - about 100 g,
• garlic,
• vegetable oil,
• salt,
• pepper,
• favorite seasonings.

Filling 2:

• chicken fillet - about 120 g,
• pumpkin - about the same,
• 1/2 onion (add to taste)
• pepper,
• garlic,
• seasonings.

Cooking.

1. First, put the dough. In a bowl I breed 4 g of dry yeast (I have a Meal) in a small amount warm water with 1/2 tsp Sahara. I put it aside. Sift 300 g of flour into a separate bowl and set aside. I pour 175 ml of warm water with 1/2 teaspoon of salt into a bowl for the dough, pour over the loose yeast, add a tablespoon of vegetable oil and gradually add flour. The dough should be soft, but lag behind the hands. All the flour does not interfere at once. I knead the dough well, about 20 minutes, then I grease the surface of the resulting kolobok with oil, put it in a cup (I also grease the cup with oil), tighten the cup with a film and put it in a warm place to approach. The dough should come up twice, each time increasing in volume by about 2 times. I knead it every time after lifting, adding flour. As a result, after the second ascent, almost all of the flour was gone.

2. Pork stuffing with cabbage. I cut the pork into small cubes. It is best to cut it when it is semi-frozen. Transfer to a bowl and leave to defrost. I cut fresh cabbage into small strips, salt it and “hammer” it strongly so that it becomes soft. I add pepper, paprika, (you can add a little soy sauce - I don't have it), crushed garlic and leave to marinate. Cabbage is its own, from the cellar, so it was no longer particularly juicy. Onion cut into small cubes. That's it, that's all for now. Let it stand. In the meantime, I'm doing the second stuffing.

3. Filling chicken breast with pumpkin. I also cut one chicken file (in an unfrozen state) into small cubes. I put it in a bowl and set it aside. Grate pumpkin (pumpkin in volume is about the same as breast). I cut onions into cubes. I add everything to the bowl to the chicken, salt, pepper, add garlic and a little bit of seasoning for Korean carrots... This filling is ready.

4. Returning to the first filling. The cabbage has already been pickled, so you can bring it to the end. I put a frying pan on the comfort, pour in vegetable oil and fry the onion until transparent, then add the pork and fry quite a bit (5 minutes, no more), just so that the pork turns white, add garlic, seasonings and remove from heat. I transfer the contents to a bowl. And put the cabbage in the pan and fry it without adding oil, also quite a bit (3-4 minutes). I shift the cabbage to the meat and leave to cool. Everything, this filling is also ready.

5. Modeling pyan-se. I divide the dough in half, roll sausages from the halves and divide each into 5 parts. I make a cake from each part and roll it out to a thickness of ~ 5 mm. I roll out all the tortillas at once to distribute the filling evenly. I spread the filling on each cake and cover it with a pigtail. It is necessary to seal the pies very carefully so that they do not open during cooking. From my number of fillings, 6 pies with pork and 4 with chicken turned out (I covered them differently, so that they were different). There is no need to part with the pies.

6. Cooking. She greased the basket of the steamer with vegetable oil and put pian-se into it. It is necessary to add at intervals. They will increase in volume when cooked. In general, I have them in 5 pieces. I cook for a couple of 45 minutes. Immediately after the signal, you must not remove and open the lid !!! Otherwise, they will fall off. They have to stand for another ten minutes. If you are cooking in a mantool, then place a towel under the lid so that the liquid does not pour onto the pies. After the end of the time, remove the cooker from the comfort zone, but do not open the same 10 minutes. That's it, time has passed, we open the lid and carefully take out our pian-se. I oil them right away butter, serve with sour cream, soy sauce and Korean carrots.

Well, she seems to have described everything. In fact, it is only described and read for a long time, but they are done quickly. Try it, enjoy yourself and indulge your loved ones with delicious treats!

APPENDIX 1

You can knead the dough using a mixer (I have one from Soviet times, with a bunch of attachments, including for dough). I usually knead with my hands, but today the body asked for help. Everything was mixed up perfectly. Then she warmed up the multicooker bowl and put the dough in there, closed the lid, the dough rose there beautifully and quickly. Somehow I missed this opportunity before, I really liked it, so I recommend it.
the recipe is the same as on the first page, only today the filling is completely pork and cabbage. Report:

APPENDIX 2

So, I did it with meat and potatoes, only I left the potatoes raw. As a result, they turned out to be more or less juicy, but, of course, not the same as with cabbage! I did these for the first time, the family approved, said that along with the "relatives" pyan-se did these "misunderstandings" too. Ate with carrots and soy sauce, I ate with sour cream, I liked it. Well, as an alternative to those who cannot eat cabbage
Photo report: