Korean Pygodi Pies with a potato and cabbage filling: 2 best recipe

In Korea, there is also an analogue of our grandmother's pies - this is Pigodi. It is worth cooking them at home.

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Today we suggest you try to cook Korean pies for a couple - Pigodi. You can fill such products with cabbage, meat, potatoes and other equally tasty ingredients.

Korean pies of pygodi with meat and cabbage steam

Such pies are unusually delicate and airy, because they are steamed. They differ from many other products, as they serve them with a delicious sauce of their own preparation or with Korean salads.

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

For the test:

Flour - 550 g
Water - 300 ml
Fresh yeast - 25 g
Salt - 10 g
Sugar - 10 g
Sunflower refined oil - 25 ml

For filling:

Pork pulp - 180 g
Kurina pulp - 100 g
White cabbage - 280 g
Red onion - 120 g
Garlic - 3 cloves
Sunflower oil refined - 50 ml
Cinza seeds, paprika, turmeric

For sauce:

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

You need to start preparing such pies with the preparation of the dough.
In deep containers, you need to place yeast, a little sugar, pour a little warm boiled water here and leave the ingredients for 10 minutes. During this time, the yeast will begin to “work” and you will see a yeast hat, a foam that will begin to rise from the container.
Now add all the ingredients for the dough to the container, except flour, mix the contents.
Be sure to shed flour through a sieve so that there are no lumps in the finished test, etc., knead the dough. It should turn out to be dense, moderately soft, it should not stick to your hands much.
Cover the container with dough with cling film and send it to a warm place for 1.5 hours.
At this time, you need to prepare a filling for pies. Take the meat, wash it, dry it. Most often, pork meat is used to prepare such products, however, if it does not turn out to be at hand, you can take both chicken and beef, or you can make a meat mix by mixing several types of meat, since we will do it now.
So, the meat needs to be chopped. You can do this with a knife, you get small pieces, a blender or a meat grinder, you will get minced meat.
Peel the onion and chop finely, do the same with cabbage.
Peel the garlic, chop finely.
Fry the meat in preheated oil for 10 minutes.
After add vegetables, spices and salt to it, simmer under a closed lid the same amount. The filling does not need to be frying, stew until readiness, it should only come a little.
The dough, at will, after the indicated time, can be rinked and let it come again, but this can not be done.
Divide the existing dough into the same pieces, roll them out.
Place a little filling in the center of each piece, pinch the edges of the pies.
It is necessary to pinch the pies efficiently, because in the process of cooking they can easily open and the filling will fall out.
Now it is worth deciding how you will cook pygodi pies. They are prepared for a couple, for this you can use a double boiler, a small -head, a slow cooker or an ordinary pot and gauze, although I must say that the last option is the least.
We will cook pygodi pies using a slow cooker. To do this, the container on which we will place the pies must be slightly lubricated with vegetable oil so that during cooking they do not stick to it.
Pour about 1 liter of water into the multicooker bowl, place a container with pies into the device, close the device cover.
Turn on the device in the "cook/for steam" mode and expect for about 25-35 minutes. After boiling water. The cooking time directly depends on the size of the products you are imposed.
Put the finished pigodes into a deep container.
Now you need to cook the sauce. Wash and cut the parsley, clean and cut finely garlic. Combine all the ingredients indicated for the preparation of sauce.
Serve the pigeon with sauce. Traditionally, such pies are cut along not to the end, pouring into the sauce.

Korean pies with potato stuffing steam

Pygodi with potato filling is no less tasty. Such pies are more “heavy” and nutritious.

For the test:

Flour - 300 g
Boiled water - 100 g
Milk - 100 g
Dry yeast - 10 g
Sugar - 20 g
Sunflower oil refined - 50 ml

For filling:

Beef pulp - 200 g
Red onion - 60 g
Potatoes - 170 g
Sunflower oil - 50 ml
Butter - 35 g
Carrot in Korean-120 g
Salt, spices

Heat milk and water, combine. Pay attention, you do not need to boil liquids, you just need to warm them a little.
Add yeast, salt and sugar to the liquid, mix, leave for 15 minutes. Before the appearance of yeast foam.
After add sifted flour and oil to the container, knead the dough, cover it with a bag or cling film, let stand for 1 hour.
After this time, you need to rub the dough and leave it for another half an hour to rise again.
At this time, take up the filling. Wash the pulp with beef, dry and, if desired, chop in a blender or cut it with a knife. If you prefer grinding with a knife, then cut the meat fine enough.
Peel the onion, cut it off.
Clean the potatoes, wash, rub on a coarse grater.
Heat the oil, fry the meat and onion on it for 10 minutes.
After add potatoes, salt, spices to the ingredients, prepare another 10 minutes, remove the container from the fire.
From the dough, form the same size balls, roll them out.
Put a little filling in the center, form pies and pinch their edges tightly.
Place all the cakes on the oil -lubricated multicooker container for cooking.
Pour 1 liter of water into the multicooker bowl.
Place the bowl, and the container for cooking steamed in a slow cooker, close the device cover and turn on the “cook/for steam” mode.
After boiling water, prepare the pygody for about 20-30 minutes. Depending on their size.
Cut ready -made pygodes along the do not completely and start with Korean carrots.
You can also fill them with any other Korean salad.

Such pies will definitely find their place on any, even festive table, and their interesting presentation will probably play your appetite with both your guests.