Korean Pigodi – 7 Homemade Savory Recipes

If you want unusual pies, make some pigodi. Look through wonderful recipes with colorful step-by-step photos. Learn the personalities and secrets of making Korean steamed pies. Enjoy the low calorie content, ease of creation and lightness of this extraordinary dish. Create extraordinary beauty of taste! Read more...

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Pigodi is an airy, light delicacy originally from Korea.

Find perfect, selected pigodi recipes in the collection of traditional and unusual culinary thoughts 1000.menu. Try options with pork and poultry, mushrooms, cabbage, and Korean carrots. Prepare noteworthy and unusual gravies for the dish.

Perhaps even a novice cook can handle making pigodi. After all, to create them you need a very ordinary set of goods available in any kitchen. Basic rule: pigodi are cooked only by steaming. Due to this extraordinary technology, they turn out airy and very juicy. And because they are not soaked in oil, they are still easy on the stomach. The filling usually includes pork, onions and cabbage. But you can try poultry pies, add Korean carrots, sweet peppers and other vegetables.

5 most commonly used ingredients in pigodi recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Flour	325	12	1	67
Sugar	398			99.7
Ground coriander	25	1.5	5
Dry yeast	410	49	6	40
Minced meat	351	12.3	32.4

Exciting recipe:
1. Sift the flour a couple of times into a deep container.
2. Add dry yeast, salt and lukewarm water to it.
3. Carefully knead the not very tough dough. Cover with a cotton cloth (A combination of different and interacting tissues form organs) .
Let rise for 1.5 -2 hours. 4. Prepare the filling: grind the meat through a meat grinder.
5. Cut the onion into thin half rings.
Fry until transparent. 6. Add finely shredded cabbage to the onion.
7. After 5-7 minutes, add minced meat to the vegetables.
Salt, pepper, sprinkle with spices. 8. Simmer for several minutes.
9. Let the filling cool.
10. Knead the risen dough and knead so that it does not stick to your hands.
Give it another 15 minutes to “rest.” 11. Divide the finished dough into balls approximately the size of your palm.
12. Roll them out into flat cakes 1.5 cm wide.
13. Place the filling in the center.
Pinch the edges to give the pies a neat shape. 14. Throw the pigodi under the cloth for half an hour (A collection of different and interacting tissues form organs) .
15. Cook in a double boiler or simply in a water bath for 40-45 minutes.
16. Serve with a dressing of soy sauce, vinegar, bitter pepper, garlic, salt and refined vegetable oil.

5 fastest pigodi recipes:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Manti with minced beef and lamb	1 hour 20 minutes	233	+19
Pigodi - Korean meat pies or dumplings	1 hour 30 minutes	186	+53
Manti roses how to sculpt	1 hour 30 minutes	225	+40
Korean steamed pigodi	1 hour 40 minutes	245	+105
Rice flour cakes in Korean pianse - pygodi	3 hours 50 minutes	294	+72

Helpful tips:
• If you put a small hole in the pie when pinching it, then when serving you can pour the sauce directly inside, which will give the dish an unforgettable taste.

Pyan-Se (Pigodi) manti in Korean

Chicken breast Wellington or large chicken Kiev

Oriental sweets – peanut halva

Oriental sweets – sunflower halva

Caramel sponge cake with vegetable oil

Lenten mayonnaise without eggs

National Korean steamed pie. You can call it steam whitewash. In Korean ports (Ulsan, Busan) there are large shipyards, where they are sold on the streets, in plastic bags, so that you can eat on the go at lunchtime. They are also served with spicy tomato sauce or kimchi. Korean carrots are great too. I like the recipe, it's delicious and it's steamed.

Ingredients

For the test
flour	600 g
water	300 g
dry yeast	1 tsp
salt	1 tsp
sugar	2 tsp
soda	1/4 tsp.
For the inside
minced meat	250 g
cabbage	400 g
onion	1 PC
garlic	5 cloves
salt	1 tsp
coriander	1/2 tsp.
salt pepper	taste

general information

Total production time

4 h

Active production time

1 hour minutes

Complexity

Average

Number of servings

Step-by-step recipe with photos

Video recipe

DOUGH • Take 50 ml of water from the total amount, add yeast, half the sugar and 2 teaspoons of flour. • Mix everything and throw until a foamy cap appears. • Sift all the flour, set aside about a fifth (for kneading the dough). • Add to the rest add the remaining sugar, starch and salt to the flour. • Create a depression in the flour and add the remaining water, yeast into it and mix everything carefully.

• It is better to knead the dough on the table. • Take the reserved flour and dump about half of it on the table.

• The dough must be kneaded for 7-10 minutes until it becomes elastic and homogeneous and stops sticking to your hands.

• Grease the dishes with vegetable oil, place the dough there and put it in a warm space for 2-3 hours. • The dough should increase at least two and a half times.

• When the dough has risen, place it on the table, create a depression and add baking soda dissolved in a tablespoon of warm water. • Knead the dough well again. • Roll the dough into a rope and divide into 18 parts.

FILLING • Chop the Chinese cabbage. • Chop the onion and garlic very finely. Add to the cabbage.• Add chilled minced meat, soy sauce, coriander, a teaspoon of salt and pepper.• Stir. For juiciness, add a tablespoon of cool water.• Cover the finished minced meat with cling film and refrigerate.

PYANSE • Knead the dough into flat cakes 2-3 mm wide, put them in minced meat and form into pies.

Place the pies in pots with bubbling water or steamers. The time for making pyanse is approximately 30-35 minutes.

After 30-35 minutes, turn off the heat, but do not open the lids of the steamers so that the pianse do not settle.

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Pyanse (pigodi), or Manti in Korean

Pyangse (pygodi) is the national Korean steamed pie. You can call it steam whitewash. Pyansa is served with spicy tomato sauce or kimchi. Korean carrots are also excellent. I love steamed recipes, plus they're delicious.

Products
For the test:
Flour – 550 g
Starch – 50 g
Water – 300 ml
Dry yeast – 1 tsp. (4-5 g)
Sugar – 2 tsp.
Salt – 1 tsp. (7-8 g)
Soda – 1/4 tsp.
Warm water (for soda) – 1 tbsp. l.
Vegetable oil - for lubrication
*
For the inside:
Minced meat (beef, pork) – 250 g
Chinese cabbage (or white cabbage) – 400 g
Onions – 1 pc. (150 g)
Garlic – 5 cloves
Salt – 1 tsp. without top
Ground coriander – 1/2 tsp.
Ground dark pepper - to taste
Cool water - 1 tbsp. l.

In Korean ports (Ulsan, Busan) there are large shipyards, where pyanse are sold on the streets, in plastic bags, so that you can eat on the go at lunchtime.

Prepare ingredients for the test.
If you do not want to use starch, then replace it with the same amount of flour.

Products for the interior.

How to cook pyanse (pigodi, manti in Korean):

Prepare the dough. Take 50 ml of water from the full amount, add yeast, half the sugar and 2 teaspoons of flour.

Mix everything and throw until a foamy cap appears.

Sift all the flour.
Set aside approximately a fifth, about 100 g, for kneading the dough. Add the remaining sugar, starch and salt to the rest of the flour.

Create a well in the flour and add the remaining water and yeast into it and mix everything carefully.

It is better to knead the dough on the table. Take the reserved flour and dump about half of it on the table.

The dough needs to be kneaded for 7-10 minutes until it becomes elastic and homogeneous and stops sticking to your hands.

Grease the dishes with vegetable oil, place the dough there, grease the top of the dough with vegetable oil, cover with cling film and place in a warm space for 2-3 hours.

The dough must rise at least two and a half times.

When the dough has risen, place it on the table, create a depression and add baking soda dissolved in a tablespoon of warm water.

Pigodi in Korean: recipe

Korean cuisine is not very widespread among Europeans, and truly state dishes can only be enjoyed in specialized restaurants. Correcting the current situation is essentially not so difficult. We offer you a step-by-step recipe for making the most delicious Korean pies at home. This dish is steamed from yeast dough and is called “pigodi” or “pyan-se”. These homemade delicacies immediately combine two beloved dishes: ordinary pies (because they are made from yeast dough) and manti (since the cooking process is steamed in a double boiler). Unique flour products are prepared at home from airy, soft dough with a juicy, filling interior. The manufacturing process is simple and accessible even for a young, inexperienced housewife. You can prepare pies in Korean style both for an ordinary lunch and for a formal table.

Pigodi dough

Before all this, it is worth paying special attention to the preparation of yeast dough for pigodi. Prepare the following products:

premium wheat flour – 600 g;
cool boiled water – 400 ml;
vegetable (sunflower or olive) oil – 50 ml;
table yeast - 2 tablespoons;
salt (large sea salt) – 1 teaspoon;
sugar – 1 tablespoon.

First you need to prepare the dough. It is done as follows:

Mix 4 tablespoons of flour, yeast, sugar in a deep bowl.
Pour a glass of warm water and stir. Do not use very hot water, otherwise the yeast will cook and the dough will not rise.
Place the bowl in a warm space for 15-20 minutes so that the first bubbles appear and the yeast begins to “move.”

After this, add butter, salt and some flour to the bowl. Stir the liquid dough with a wooden spatula. Stir the dough slowly (do not beat) to retain as many air bubbles from the yeast as possible.
Add the remaining glass of water and stir everything carefully again.
Cover the bowl with a terry towel and leave for half an hour in a slightly warm oven or on the sunny side of the window.
Pour the remaining flour into the risen dough and knead the dough. To prevent it from sticking to your hands, grease your palms with vegetable oil. After kneading the dough, roll it into a ball, coat it with oil (so that it does not dry out or become covered with a rough film) and leave for at least 2 hours.
Before placing the risen dough on the table (rolling board), grease the surface and hands with vegetable oil. This will make it easier and faster to sculpt the pie (the pie dough will not stick to your hands and the table).

Secrets of making yeast dough

There are a huge number of aspects and subtleties in the process of making specifically yeast dough. Here are just some of them:

Flour for yeast dough must be sifted. It is filled with oxygen, so the dough begins to “breathe” (rises better) and the number of lumps is reduced to a minimum.
The finished dish will be tasty and airy if during the preparation of the dough it has increased in volume a couple of times.
Yeast dough prefers only the cook's hands. It is not recommended to roll it out with a rolling pin or cut it with a knife. You only need to knead and stretch it with your fingers.
It is best not to disturb the container with the watery dough while making the dough. Allow the yeast to rise well and aerate the dough.

Pigodi interior

For the inside of Korean pies, they use a meat base and vegetables. You can prepare minced meat for filling in two ways. It all depends on the personal preference of the hostess.

Option 1: ready-made minced meat for pigodi. Fry the diced onions until golden brown. Add ground meat and spices. Continue to fry over low heat, stirring constantly. Add chopped or shredded cabbage to the pan and simmer for about 7 minutes until all excess liquid (cabbage juice) has evaporated. Before removing from heat, squeeze a few cloves of garlic, add salt and pepper and be sure to add chopped cilantro. You can start filling the pigodi only when the minced meat has cooled slightly and becomes warm.

Option 2: raw interior for Korean pies. Meat (maybe pork, beef and even poultry), twisted in a meat grinder, mixed with finely shredded cabbage and salt. After 10 minutes, drain the excess juice (released from the salt from the cabbage), add spices and chopped onion.

Pay attention! When choosing cabbage for pigodi, you should pay attention to 2 types of this vegetable. For the finished inside, you can use ordinary white cabbage. During the stewing process, it will become soft, and the dish will turn out juicy and tender. But for cooking raw insides, almost all housewives prefer Chinese cabbage. It is much softer and not as juicy. The inside comes out soft and does not leak during the manufacturing process.

Modeling and making Korean pies (with photos)

Pinch off a small piece of dough, roll it into a ball and flatten it into a flat cake.
Make the edges of the cake a little thinner than the middle.
Spoon the minced meat into the middle of the dough and press the edges together tightly to form a patty.
Make all other pies in the same way.
Grease the base of the steamer with oil, place the semi-finished products not very tightly together and, covering with a towel, leave the dough to rise again for 10-15 minutes. During this period of time, the dough will become larger (the yeast dough will “grow”)
Korean pies take 45-50 minutes to prepare (depending on size).
After making, do not rush to place the pigodi on a dish. Leave them covered for a couple more minutes - this will only make the dough softer and more tender.

The fragrant dish should be served hot, greased with vegetable or butter. Spicy garlic-soy sauce is served with pygodi. In a gravy boat, combine a spoonful of vegetable oil, chopped garlic, soy sauce and ground hot pepper. This additive perfectly complements the most delicate dough and juicy filling. The dish becomes a real bright masterpiece of Korean cuisine.

If you have prepared pies for future use, you should store them either in a tightly sealed container or in a plastic bag. Before serving, all you have to do is warm them up in the microwave. The taste will not actually change; even heated Korean pies will be tasty and fragrant.

Try experimenting with the insides for the pigodi. Some cooks, instead of cabbage, add grated radish (daikon), mashed boiled beans or Korean spicy carrots. The dough is also prepared with the addition of rice flour or starch. All these additions will only diversify your menu and amuse your household and guests with new gastronomic tastes.