Pygody - steamed yeast pastry pies. This is a dish of Korean cuisine, so if you are cooking pygodi for the first time in your life, consider that the filling should be quite spicy. Despite the exotic name, you will not encounter special difficulties in the preparation of these delicious pies.
Pick your recipe
You will need
- 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 tbsp.;
- - tomato paste - 1 tbsp;
- - garlic - 2-3 cloves;
- - fresh herbs: cilantro, dill, parsley;
- - spices: ground coriander, black and red pepper, ground;
- - salt.
Instruction manual
1
Heat the water to 30 degrees, pour into a bowl. Put sugar, salt, yeast and sprinkle some flour. Put the dough in a warm place when the yeast rises with a hat, gradually adding flour, knead the dough. Cover it and put it in a warm place when it rises, knead and leave for another 1-1.5 hours.
2
Cut the cabbage into thin strips, then chop it across. Salt and remember well with your hands so that it gives juice, transfer to a large bowl. Chop the onion finely. Salt it and roll it slightly with a rolling pin so that it also releases juice, transfer the onions to a bowl of cabbage. Cut the meat into thin slices along the fibers, then into strips, and then into small slices. Put in a bowl of cabbage, add tomato paste, chopped herbs, spices, salt and chopped garlic. Pour in vegetable oil, mix well.
3
From the finished dough, pinch off a piece the size of a large walnut, with a rolling pin, roll out a circle 10 cm in diameter, put the filling on its middle, form a pie, tightly pinching its edges. Spread the finished pygodies on the oiled sheets of the double boiler, seam down.
4
When all the sheets are full, pour water into a double boiler, boil it, add a little salt, toss black pepper and peppercorns. Set all the sheets on which the pygodies lie in a double boiler, close the lid and cook for 35-40 minutes.
note
Serve the pygody on the table with Korean-style sauce, sour cream and carrots.
Useful advice
You can make traditional Korean sauce for pygodi in advance. Dilute 1 tablespoon of tomato paste with 2 tablespoons of soy sauce, add finely chopped garlic, black and red ground pepper, coriander, finely chopped fresh cilantro and, if necessary, salt. The sauce should stand for 1-2 hours before you put it on the table.