Korea, like any other country, has its own traditional baked goods. A great example is the pigody - steamed meat patties. Sometimes this dish is called pyan-se or pegezi. According to the cooking technology, pigody is very similar to manti. The only difference is that the recipe includes cabbage.
To prepare pigody you will need:
- warm water - 0.5 l
- dry yeast - 1 teaspoon
- sugar - 1 teaspoon
- salt
- vegetable oil
- wheat flour (but better - rice) - 600-800 g
- chicken fillet - 600 g
- white cabbage - 0.5 heads of cabbage (more can be)
- radish - 100 g
- onions - 2-3 pieces
- ground black pepper
- marjoram
- soy sauce
Pigody can be cooked in a variety of ways. It all depends on personal preference. Moreover, you can experiment not only with the filling, but also with the dough. The classic option is to use rice flour. But you can take wheat as well.
Pigody dough is made as follows. Dissolve salt and sugar in warm water, then add dry yeast and slowly add wheat flour. The dough is kneaded so that it is elastic and does not stick to your hands. Then it must be placed in a warm, dark place for 40-50 minutes to rise. Koreans usually knead the dough in water (they rarely drink milk in general), but you can also knead with milk or cream - it will be tastier.
While the dough is rising, you need to prepare the filling. To do this, finely chop the cabbage, salt it, mash it a little, and then leave it for a while so that the juice stands out. Then you should cut the fillets into small pieces, fry them over high heat. While the meat is cooking, you need to quickly cut the radish, onion, squeeze the cabbage. All ingredients should be put to the meat, salt and pepper, add marjoram. And simmer all this over low or medium heat under a closed lid until the cabbage is cooked.
Knead the matched dough well, then form small balls out of it and put them on a greased surface. Sprinkle the balls with flour and gently flatten, put the finished filling on the resulting flat cakes. Blind the ends and slightly raise the edges, otherwise the pigody will turn out to be ugly and flat.
Korean pies are boiled for about 40-45 minutes from the beginning of the boil of water. They can be made both in a mantover and in a double boiler. Cooked pigodis are best dipped in soy sauce, which is mixed with chili, garlic, finely chopped cilantro, and coriander. It turns out very tasty.
