Steamed Korean pigodi pies with potato and cabbage filling: 2 of the best recipes

What do you need for pies? Ingredients

To prepare the dough for steamed pies you need to take:

• 600 grams of flour;
• 20 grams of raw yeast;
• 330 ml water;
• a tablespoon of sugar;
• a teaspoon of salt.

For the filling leave:

• 450 grams of chicken fillet;
• onion head;
• a small head of cabbage;
• a tablespoon of ground paprika;
• vegetable oil;
• favorite spices;
• soy sauce.

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You can also add Korean carrots, but this is optional. It makes Korean steamed cabbage pies more piquant.

Making pies

The water is slightly heated, it should be warm. Drain it into a bowl. Add yeast and stir the mixture until it dissolves. Add sugar. Combine flour and salt separately. The dry mass is sifted and added in portions to water, the dough is kneaded. It should be elastic. It is likely that some of the flour will remain; you need to look at the consistency of the dough. Then add a little vegetable oil and knead again. Cover the finished dough with a towel and leave for an hour in a warm place.

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For the filling, the cabbage is shredded, the chicken fillet is washed and cut into cubes. Peel the onion and finely chop it. Crush the shredded cabbage with your hands to release its juice.

Heat oil in a frying pan. First, fry the onion on it, then add the meat. When the ingredients are slightly browned, add cabbage to them. Simmer everything until cooked, add spices. Cover the dish with a lid and keep it like that for a few more minutes. Then cool the filling for pies with steamed cabbage.

The dough is laid out on the table and divided into approximately 12 parts. Grease the steamer grate with oil to prevent the pies from sticking. Roll out a ball of dough, put the filling in it, and close it like regular pies. Place the product on the steamer rack. This is done with all pies. Leave them covered for another ten minutes to rest. It is better to place the pigodi at a distance from each other.

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Steam the pies for 45 minutes. After the time has passed, do not immediately open the steamer, but let the pies stand for another five minutes so that they do not fall off. Served both hot and cold.

Korean pigodi pies with meat and steamed cabbage

Such pies turn out to be unusually tender and airy, since they are steamed. They differ from many other products in their special aroma, since they are served with a delicious homemade sauce or with Korean salads.

Of course, in order to treat yourself to such pies you will need to spend a little time and effort, however, believe me, the result will definitely be worth the effort.

For a couple

For the test:

• Flour – 550 g
• Water – 300 ml
• Fresh yeast – 25 g
• Salt – 10 g
• Sugar – 10 g
• Refined sunflower oil – 25 ml

For filling:

• Pork pulp – 180 g
• Chicken pulp – 100 g
• White cabbage – 280 g
• Red onion – 120 g
• Garlic – 3 cloves
• Refined sunflower oil – 50 ml
• Cilantro seeds, paprika, turmeric

For the sauce:

• Soy sauce – 40 ml
• Parsley – 1 tbsp. l.
• Anise seeds, ginger, pepper
• Garlic – 2 cloves

Pigodi with cabbage

• You need to start preparing these pies by preparing the dough.
• Place yeast, a little sugar in a deep container, pour in some warm boiled water and leave the ingredients for 10 minutes. During this time, the yeast will begin to “work” and you will see a yeast cap, foam that will begin to rise from the container.
• Now add all the ingredients for the dough, except flour, into the container and mix the contents.
• Be sure to sift the flour through a sieve so that there are no lumps, etc. in the finished dough, knead the dough. It should be thick, moderately soft, and should not stick to your hands too much.
• Cover the container with the dough with cling film and place it in a warm place for 1.5 hours.
• At this time you need to prepare the filling for the pies. Take the meat, wash it, dry it. Most often, pork meat is used to prepare such products, however, if you don’t have it on hand, you can take both chicken and beef, or you can make a meat mix by mixing several types of meat, as we will now do.
• So, the meat needs to be chopped. You can do this with a knife, you will get small pieces, or with a blender or meat grinder, you will get minced meat.
• Peel the onion and finely chop it, do the same with the cabbage.
• Peel the garlic and chop finely.
• Fry the meat in hot oil for 10 minutes.
• Then add vegetables, spices and salt to it, simmer for the same amount of time under a closed lid. The filling does not need to be fried or simmered until cooked, it just needs to simmer a little.
• If desired, after the specified time, you can knead the dough and let it rise again, but you don’t have to do this.
• Divide the existing dough into equal pieces and roll them out.
• Place a little filling in the center of each piece and pinch the edges of the pies.
• You need to pinch the pies well, because during the cooking process they can easily open up and the filling will fall out.
• Now you need to decide how you will prepare the pigodi pies. They are steamed; for this you can use a double boiler, a pressure cooker, a slow cooker or a regular saucepan and gauze, although it must be said that the latter option is the least suitable.
• We will cook pigodi pies using a multicooker. To do this, the container on which we will place the pies needs to be lightly greased with vegetable oil so that they do not stick to it during the cooking process.
• Pour about 1 liter of water into the multicooker bowl, place the container with pies in the device, and close the lid of the device.
• Turn on the device in the “cook/steam” mode and wait approximately 25-35 minutes. after the water boils. The cooking time directly depends on the size of the products you have stuck on.
• Place the finished pigodi in a deep container.
• Now you need to prepare the sauce. Wash and chop the parsley, peel and finely chop the garlic. Combine all the ingredients indicated for preparing the sauce.
• Serve the pigodi with the sauce. Traditionally, such pies are cut lengthwise, not completely, and the sauce is poured inside.

How to cook pies: step-by-step description

The meat is washed and cut into small pieces. By the way, you can also use minced meat, but then you need to calculate the cooking time, because the meat takes longer to cook.

The onion is peeled and cut into small cubes. Shred the cabbage, removing the stalk and thick veins on the leaves. Shredded cabbage is salted and lightly crushed to make it juicier. The resulting liquid is drained. Add a little oil to the pan, and then lightly fry the cabbage in it. They try to ensure that there is really little oil. The main thing is that the cabbage does not burn.

Place meat, chopped onion, and cabbage in a deep bowl. Salt and season with your favorite spices. Mix all ingredients thoroughly.

The dough is used to make flat cakes the size of pancakes. Place the filling in the middle of each and secure the edges. Place the pies in a pressure cooker greased with oil. The dough will rise while steaming the pies, so you should place the baked goods at a distance from each other. Cook the pies for about 45 minutes. With minced meat, it takes about thirty minutes to cook. Korean steamed meat pies are served with sour cream sauce and vegetables.

Korean pigodi pies with steamed potato filling

Pigodi with potato filling are no less tasty. Such pies turn out to be more “heavy” and nutritious.

For the test:

• Flour – 300 g
• Boiled water – 100 g
• Milk – 100 g
• Dry yeast – 10 g
• Granulated sugar – 20 g
• Refined sunflower oil – 50 ml

For filling:

• Beef pulp – 200 g
• Red onion – 60 g
• Potatoes – 170 g
• Sunflower oil – 50 ml
• Butter – 35 g
• Korean carrots – 120 g
• Salt, spices

For a couple

• Heat milk and water and combine. Please note that there is no need to boil the liquids, you just need to warm them up a little.
• Add yeast, salt and sugar to the liquid, stir, leave for 15 minutes. until yeast foam appears.
• Then add the sifted flour and butter into the container, knead the dough, cover it with a bag or cling film, and let stand for 1 hour.
• After this time, you need to knead the dough and leave it for another half hour to rise again.
• At this time, make the filling. Wash the beef pulp, dry it and, if desired, grind it in a blender or cut it with a knife. If you prefer chopping with a knife, then cut the meat quite finely.
• Peel the onion and cut it.
• Peel the potatoes, wash them, and grate them on a coarse grater.
• Heat the oil and fry the meat and onions for 10 minutes.
• Then add potatoes, salt, and spices to the ingredients, cook for another 10 minutes, remove the container from the heat.
• Form the dough into balls of equal size and roll them out.
• Place a little filling in the center, form pies and pinch their edges tightly.
• Place all the pies on a greased steamer tray.
• Pour 1 liter of water into the multicooker bowl.
• Place the bowl and steaming container in the multicooker, close the lid of the device and turn on the “cook/steam” mode.
• After the water boils, cook the pigodi for about 20-30 minutes. depending on their size.
• Cut the finished pigodi lengthwise and fill it with Korean carrots.
• You can also fill them with any other Korean salad.

Such pies will definitely find their place on any table, even a festive one, and their interesting presentation will certainly whet the appetite of both you and your guests.

Another delicious and simple recipe

For this version of pies you need to take the following ingredients:

You can take ready-made dough, or you can make it yourself. To do this take:

• 500 grams of flour;
• 300 ml water;
• a teaspoon of dry yeast;
• a tablespoon of sugar;
• a teaspoon of salt.

You can also use any spices to taste.

Recipe Description

To begin with, the water is heated to 30 degrees so that it is warm. At this temperature the yeast feels comfortable. Add salt, sugar and yeast to the water and mix until all ingredients dissolve. Add pre-sifted flour. Knead the dough, which turns out very soft. It is placed in a large bowl. You should immediately take into account that it will increase in size, so you should choose larger dishes.

The surface of the dough is greased with a small amount of vegetable oil. This simple step helps prevent the dough from drying out. Cover the workpiece with a towel and leave it there for two hours. When the dough has risen, knead it slightly and then leave for another hour.

For the filling, peel the onion and cut it into small cubes. The cabbage is chopped. It is lightly salted and crushed. When the juice is formed, it is drained. Fry finely chopped meat, onion and cabbage over medium heat. You can add oil to prevent the ingredients from burning. As a result, excess liquid from the ingredients should evaporate. Season the finished filling with salt and cilantro seeds and leave to cool.

The finished dough is cut into pieces, each rolled out to a thickness of about a centimeter, the filling is placed in the middle and the pie is closed in any convenient way. The pies are laid out in a pressure cooker, at some distance from each other. It is better to lubricate the surface itself with oil. Leave the pigodi for about fifteen minutes to let them brew. Steam the pies for about 40 minutes. Served with salads and light vegetable dishes.

Steamed yeast dough

How to prepare dough for making Chinese steamed buns

As in all other cases with yeast dough, it is necessary to prepare a dough. Yeast is diluted in warm water, which will produce abundant foam in 15-30 minutes. Yeast matures faster in a warm place. You need to take a little water for breeding yeast. Just 100ml is enough. The rest of the water will be added to the dough as needed. When the dough is ready, you can start mixing the ingredients. At the first stage, only flour and diluted yeast are mixed. Water is added in small portions, which are immediately mixed into the dough until the moisture completely disappears. The housewife should be prepared for the fact that it is very difficult to mix the dough, but because of this, you should not increase the amount of water used. This is quite a common process when kneading dough for steaming. You may need a little more or a little less water than indicated in the recipe, so you need to constantly check the condition of the dough. When lightly pressed, it should quickly return to its previous shape. When you achieve this result, you will no longer need to knead. The dough is covered with cling film. It should stand in a warm place for at least 30 minutes, after which it should be kneaded again. The second step does not require much effort, the main goal is to flatten the slightly stretched dough. Once it becomes a smooth ball again, it is again left under the film in a warm place for about 2 hours. After 2 hours, knead the dough using a rolling pin. This is done in order to get rid of large cavities in the dough. When cut, you can see that the dough is smooth and homogeneous. There are many small and large bubbles. By rolling out the dough with a rolling pin several times, you can remove any large cavities. The little ones will remain in any case. Periodically check the base in the cut, as soon as you achieve the desired result, proceed to forming buns or pies. The easiest way to form unleavened buns is to make a rope of dough. It is cut into about 16 parts, lightly press on each, and the edges are folded inward. Leave the buns in this form for half an hour. You can immediately place them in a baking dish on baking paper. When the buns have doubled in size, you can put them in a steamer for 15 minutes. About the same amount will be required after turning off the steamer for the steamed Chinese buns to brew. The finished product can be eaten hot or cooled. For longer storage, you can freeze the buns by first wrapping them in cling film. They are defrosted not in the microwave, but in a double boiler for 15 minutes. There will be no difference in taste between fresh and frozen.

Interesting presentation of pies

What do you need to present a dish beautifully? Often they mean sauces. But you can also decorate pigodi with carrot salad. To do this you need to take:

• a couple of carrots;
• two cloves of garlic;
• Korean carrot seasoning - to taste;
• a tablespoon of vegetable oil and vinegar.

Grate carrots. Peel the garlic and cut it finely. Combine seasoning, garlic and carrots and mix. Heat the oil, then pour vinegar into it. Immediately pour the mixture over the carrots and stir. Leave in the refrigerator for an hour.

The finished pies are cut lengthwise and carrot salad is placed in the middle. Served in portioned plates.