Pigody - steamed yeast dough pies. This is a Korean food, so if this is your first time in your life, the filling should be quite spicy. Despite the exotic name, you will not face any particular difficulties when preparing these delicious pies.
It is necessary
- For the test:
- - bottled water 2 glasses;
- - dry yeast - 4 tsp;
- - sugar - 2 tsp;
- - salt - 2 tsp;
- - flour - 600 g.
- For filling:
- - cabbage - 400 g;
- - lean pork - 400 g;
- - onions - 2 pcs.;
- - vegetable oil - 2 tablespoons;
- - tomato paste - 1 tablespoon;
- - garlic - 2-3 cloves;
- - fresh herbs: cilantro, dill, parsley;
- - spices: ground coriander, ground black and red pepper;
- - salt.
Instructions
Step 1
Heat water to 30 degrees, pour into a bowl. Add sugar, salt, yeast and some flour. Place the dough in a warm place, when the yeast rises with a head, gradually adding flour, knead the dough. Cover it and place in a warm place, when it rises, wrinkle and leave for another 1-1.5 hours.
Step 2
Cut the cabbage into thin strips, then chop it across. Salt and remember well with your hands so that she gives juice, transfer to a large bowl. Chop the onion finely. Salt it and lightly roll it with a rolling pin so that it also secretes juice, transfer the onion to a bowl of cabbage. Cut the meat into thin pieces along the grain, then into strips, and then into small pieces. Place in a bowl of cabbage, add tomato paste, chopped herbs, spices, salt and chopped garlic. Drizzle with vegetable oil, mix well.
Step 3
From the finished dough, pinch off a piece the size of a large walnut, use a rolling pin to roll out a circle 10 cm in diameter, put the filling in its middle, form a pie by pinching its edges tightly. Place the finished pigody on the oiled steamer sheets, seam side down.
Step 4
When all the sheets are full, pour water into a double boiler, boil it, add a little salt, throw in black peppercorns and bay leaves. Place all the sheets containing the pigody in a double boiler, close the lid and cook for 35-40 minutes.
