Calories: Not specified
Cooking time: Not indicated
Pigodi are Korean pies that are made from yeast dough and steamed, unlike the ones we are used to. Pigodi turns out to be satisfying, but at the same time juicy and soft. Due to the fact that it contains both meat and vegetables, the dish is very easy to digest. You don't have to worry about them being difficult to prepare. Almost any housewife can do this in her kitchen, especially if she uses our master class with photos, which describes in detail the recipe for making pygodi in Korean.
It is also worth considering that such a dish will not cost you much, because the cost of food is quite low. So, let's start cooking.
Dough:
- flour – 500 g.,
- water – 300 ml.,
- sugar – 1 tbsp. ,
- dry yeast – 1 tsp,
- salt – 1 tsp.
Filling:
- cabbage – 1 pc. small,
- onion – 2 - 4 pcs.,
- meat - it is important that there is fat, chopped or minced - 400 g,
- ground pepper - to taste,
- salt - to taste.
Recipe with photos step by step:
Heat the water to a temperature of about 30 degrees. Mix sugar and salt with yeast, dissolve in water. 
Sift the flour 
add gradually to the bowl. 
Knead soft dough.
Lubricate it with vegetable oil and cover with a towel. Place in a warm, draft-free place for two hours. 
After the dough has risen, press it down and leave for another 1 hour.
While the dough is rising, let's prepare the filling.
Finely chop the cabbage and cut the onion into half rings. 
Add the cabbage and rub it a little with your hands so that the juice comes out.
Take a deep frying pan, put it on medium heat and add a little oil. Place meat and onions in it. After frying a little, add cabbage.
Simmer until done, with the lid half open. It is important that all the liquid comes out of our filling and does not interfere with sculpting the pigodi.
After cooking, season the filling with spices, salt to taste and leave to cool. 
Divide the prepared dough into portions and roll out into circles. 
We put filling on each circle and make elongated pies. 
Place the finished pies in a steamer that has been previously greased with oil. Leave in this position for 15 minutes. 
When the dough has risen a little, turn on the steamer for about 40 minutes until ready. 
Serve with Korean carrots. 
The dish is ready, bon appetit!
Fans of this cuisine will also like it
When my husband found out that we would have steamed pies for dinner, and even made from yeast dough, he was probably speechless... And I also forgot to tell him that the filling would be minced meat and stewed cabbage, so... He was generally completely out. But as it turns out, such pies exist; they came to us from Korean cuisine. For me at first it was somehow unacceptable: yeast dough - and steamed! But as it turned out, the result was a very tasty and satisfying dish. So it will remain on our menu, hopefully forever.
steamed pies (steam pies in Korean)
The first time I cooked pigodi, then I made the meat filling without cabbage, somehow I was afraid to add it. But this time I already had fresh cabbage and I cooked the pigodi in my assistant’s multi-cooker pressure cooker, and it took me only 15 minutes to cook (plus 10 minutes of pressure). In total, it takes 25 minutes to prepare the pies in a slow cooker, and you have on your table aromatic beauties made from yeast dough stuffed with cabbage and minced meat. But if you don’t have such a multi-cooker, then you can easily cook pygodi in a double boiler or mantovarka (manto-cooker).
Ideally, to prepare pigodi, they use pork, chopped into small cubes, but I had ready-made minced meat in the freezer, and I made my work easier, since I don’t really like cutting meat into small pieces. You can serve pigodi simply with butter, as I did, or with tomato sauce or ketchup. You can also place Korean carrots on top and pour soy sauce on top. Everything is according to your taste and desire.
In order to prepare pigodi or, in our opinion, steamed yeast dough pies in a multicooker - pressure cooker, you will need the following ingredients:
Ingredients:
To prepare the dough:
- Wheat flour,
- Water – 0.5 liters,
- Yeast (dry quick) – 1 sachet,
- Salt to taste
- Vegetable oil – 1 tbsp. spoon,
- Chicken eggs – 2 pieces.
To prepare the filling:
- Minced meat (or meat) – 500 grams,
- Fresh cabbage – 400 grams,
- Onion (large) – 1 piece,
- Garlic – 2 cloves,
- Salt and ground black pepper to taste,
- Vegetable oil – 2 – 3 tbsp. spoons,
- Butter (for serving).
Cooking process:
First, let's prepare the yeast dough for steamed pies. To do this, dissolve the yeast in a small amount of warm water and leave for 15 minutes in a warm place for fermentation. In another cup, dissolve salt in warm water and add vegetable oil.
Then add the fermented yeast to the water and beat in two eggs, mix everything thoroughly. Then add flour until you have a thick, elastic dough. Transfer the finished dough into a deep cup and sprinkle with flour, cover with a napkin and leave for 1 hour in a warm place to rise.
At this time, let's prepare the filling. Place the minced meat in a frying pan and, covering with a lid, simmer over medium heat until all the liquid has completely evaporated. At this time, you need to peel the garlic and onion, then chop it very finely. Shred the cabbage thinly.
When all the liquid has evaporated from the minced meat, add a little vegetable oil and cabbage with onions and garlic, mix thoroughly. Fry the cabbage until soft. You can add any spices to your taste, I added salt and ground black pepper, just a little, since my child will eat pigodi, and too spicy is harmful for children.
Roll out the risen dough into a rope, which we cut into pieces, then roll each piece of dough in flour and roll it into a flat cake (not too thin).
Then place 1 - 2 tbsp on each flatbread. spoons of minced meat and cabbage filling. We fix the flatbread in the form of a pie or. We carefully fix it so that all the juice remains inside and is absorbed into the dough, and does not leak out. Steam pies turn out big.
Place the finished pies on a steaming rack, which should be generously greased with butter or vegetable oil. Then pour 1 glass of water into the multicooker bowl and you can add spices, I added black peppercorns, bay leaf, one peeled onion (I did this to make the dough even more flavorful).
Place the tray in the multicooker bowl and, closing the lid, select the steam cooking mode and set the time to 15 minutes.
Place the finished pigodi on a dish and generously grease with melted butter.
I would like to offer a variant of a spicy sauce for pigodi, very tasty, but very spicy.
Pigodi sauce
Place hot red pepper in a small bowl, pour hot vegetable oil (3 tablespoons), mix with soy sauce (5 tablespoons) and finely chopped parsley or cilantro, if desired. Mix everything thoroughly and the sauce is ready for use.
This time I didn’t do such a miracle, since I was short on time, and there was no parsley in the refrigerator.
You can optionally add a little (optional) chopped garlic, adjika or mustard, or someone like me likes mustard with horseradish, mmm, it will be delicious!
Now how to use this sauce. Take one steamed pie and open it a little, then pour the sauce inside with a small spoon, bite off a piece and enjoy the aromas and taste!
We thank Slavyana for the recipe and step-by-step photos of preparing pigodi.
The Recipe Notebook website wishes you a pleasant meal.
Asian cuisine has always attracted Europeans. You can understand people: it’s interesting to try something that is very different both in taste and in products from what is included in the everyday diet. Some oriental dishes were so liked by both our compatriots and Europeans that they became an integral part of, if not everyday, then holiday menus. Such culinary acquisitions include, for example, pilaf or Peking duck (although the original owners of the recipe are unlikely to agree that our version is exactly their dish). However, some Asian delights have not yet become widely known, although they deserve it. And among such dishes are Korean pigodi.
What it is
Almost every country has its own version of baking. Why should Korea be a pathetic exception? She didn't. Her invention is pigodi, the recipe for which has begun to gain popularity. The name has variations: in some places such a dish is called pegezy, in some places it is called pyan-se. To simplify the understanding of the term, we can say that pygodi (by the way, the emphasis is on the “o”) is a Korean variation on the theme of steamed pies. The Chinese also have analogues on this topic, they are called dim sum. It’s clear that there are certainly differences between them and pigodi, the recipe for which we will consider here. The main ones are: Chinese pies do without cabbage - that's one thing, and rice flour is used in the dough - that's two things.
However, we are interested in pygodi, so we will deal with them.
Pigodi dough options
All recipes allow for experimentation or choice of what the eater likes best. The same situation applies to pygodi. The recipe for these pies varies, starting with the dough. The vast majority of options recommend the usual wheat flour, but some claim that the dough of real pigodi should contain starch. There are also recipes using rice flour. We will focus on the most common and popular components.
The dough is made from yeast. Not everyone likes to work with it, not everyone succeeds, but you have to try if you want to try real pigodi. The dough recipe includes 800 g of flour (we have already settled on high-quality wheat), half a liter of water, a teaspoon of yeast (take dry, the recipe is focused specifically on them), the same amount of sugar and 50 g of vegetable oil. From this amount of starting materials you will get 20 pygodies. If you want more, count it.
A quarter of all water is heated (to body temperature, not higher), and sugar and yeast are stirred in it. The rest of the water in another container is mixed with vegetable oil and salt, after which half of the flour is added to it. If you want your Korean pigodi to be fluffy, don’t be lazy to sift it. The dough is kneaded, the remaining flour is added. By the way, it is better to sift it directly into the dough, it will turn out more airy. The yeast that has arrived is poured in and everything is thoroughly and enthusiastically mixed. Then the bowl is covered (with a towel, napkin, lid) and placed in a warm place for the dough to rise. After half an hour you will have to knead it - and again into the warmth.
Filling options
All pies can be filled differently. This also applies to pygodi. implies meat with cabbage, but in the homeland of this dish it is stuffed with daikon - and they love it very much. Radish filling is considered correct only if it is extremely spicy.
Another favorite filling option in this country is Korean beans. It should also be spicy and hot, but less than with daikon.
Russian pigodi fans have invented their own filling options for their favorite pies. Among them, the most interesting is vegetarian. It still contains cabbage, but the sourness is supplemented with fresh cabbage. And the place of meat was taken by mushrooms (the author of the recipe recommends shiitake) and eggplants. However, among our population there are not so many vegetarians, so it is unlikely that such a filling will seriously interest anyone, except perhaps on fasting days.
Koreans also love sweets, so pigodi as a dessert also has its place. In this case, the filling is beans, which in our country are generally not used in sweets. So let's limit ourselves to the classics.
Filling for Korean pies ("lazy")
Let's start with the simplest filling for pigodi. The cooking recipe is designed for those who don’t want to bother too much. You will need 300 g of pork or veal, the same amount of cabbage (white cabbage), 2 onions, cilantro and dill, odorless vegetable oil (two tablespoons are enough), garlic is required (to taste, but at least 4 cloves), salt , pepper and coriander.
First we deal with cabbage. It is finely chopped, and then also cut crosswise. It is salted, crushed and left to get rid of the juice. If there is little of it, it will go into pies; if there is too much, the excess will be drained.
The meat is thinly sliced into plates, which are then cut into strips. The greens are cut, the garlic is crushed. Everything is mixed with oil, this mixture is poured over the cabbage, and coriander is added. The meat is combined with cabbage, peppered, salted - and the filling is ready.
Kimchi is important!
If you are not lazy, it is better to stock up on kimchi in advance. Many people cannot imagine how to cook pigodi without this ingredient. Roughly speaking, this is salted cabbage, but prepared in accordance with the requirements. Cabbage (Chinese cabbage, also known as Beijing cabbage) is separated into individual leaves, which are covered with salt, filled with cold water and left in the cold overnight. Then the leaves are rinsed and wrung out. Spices are placed in hot water: finely chopped ginger, garlic and green onions (1 tablespoon each), chopped dry red pepper and sugar (2 teaspoons each) and a tablespoon of table salt. All this is poured into the cabbage, the bowl is covered with film - and left in the cold for 2 days. After this time, kimchi can be added to the pygodi filling.
Finish line
The pies are molded the way you want. There are no strict rules, the main thing is that the pigodi be small. You can’t cook Korean-style pigodi without a steamer, although there are craftsmen who can make them even in a water bath. However, let's assume that you have a steamer.
Its bottom is lubricated with vegetable oil, preferably refined. The dough is placed with the seam side down, and the distance between them should be large enough - the yeast dough becomes larger in volume when cooked. Experienced “pigodivars” advise wrapping the lid of the steamer with a towel; they say that this way the dough does not sink and the filling becomes juicier.
The process itself will take 45 minutes. During this time, it is quite possible to set the table and prepare pleasant additions. They usually use soy sauce, although many people praise pygodi as a companion.
Overall, it's worth a try! Even if you don’t have a steamer, you can borrow it from friends or acquaintances. And then you look and think about purchasing your own.
Want to learn how to make delicious pies? Then try making pigodi, a popular Korean dish. Family members will certainly appreciate the light dough and unusual filling. Wondering how to cook pigodi? This article will help you figure it out.
Pigodi dough: how to prepare
Pigodi are juicy pies made from yeast dough with cabbage and meat filling. They are usually steamed, which makes the dish tender and juicy.
The secret to the tenderness of Korean pies lies in the dough. The classic pigodi base is kneaded with water and prepared using yeast. Some recipes suggest using milk, but the traditional recipe calls for water.
To prepare delicious pigodi dough, take:
- water - 200 ml;
- flour - 400 g;
- yeast - 5 g;
- salt - 30 g;
- sugar - 50 g.
If you don’t like working with dry yeast, use fresh yeast: for this amount of ingredients you will need 20 g.
Have you prepared the necessary products? Start preparing the pigodi dough.
Do this:
- Heat the water to 30°C. Stick to exactly this temperature: in cold liquid the yeast will not rise, but in hot liquid it will cook, and the dough will not turn out fluffy.
- Pour the yeast into the water and stir until completely dissolved. Add salt and sugar.
- Sift the flour and add it to the yeast water in small portions, stirring constantly.
- Knead the dough. Don't be confused by the fact that it's still sticky.
- Transfer the dough to a large bowl or other suitable container. Cover with a clean towel and leave for 1–1.5 hours.
- When the dough has risen, gently punch it down and leave for another hour.
Temperature is very important for yeast dough, so keep it in the warmest place. If it’s cool at home, use a little secret: lower the bowl of dough into warm water - this way the base for the pies will definitely rise and be fluffy.
How to make pigodi at home
The dough is not the only ingredient that goes into the pigodi recipe. Remember the filling? While the dough is rising, work on this component of the dish.
Pork is traditionally used for the filling, but you can replace it with any other meat. And add carrots or radishes along with cabbage - you get quite a piquant taste.
For the classic pigodi filling, prepare:
- pork (pulp or boneless chop) - 400 g;
- cabbage - 300 g;
- onions - 100 g;
- salt, pepper, coriander seeds - to taste.
Koreans make pygodi quite spicy, so don't skimp on the pepper. If you don’t like coriander, don’t use it, but keep in mind that it is this spice that gives the dish its special taste.
Do the filling like this:
- Finely chop the pork or mince it.
- Shred the cabbage thinly. Cut the onion into cubes.
- Place the cabbage in a bowl, add salt and press well with your hands to release the juice.
- Fry the meat and onions until half cooked, then add the cabbage and simmer for 5 minutes.
- Transfer the filling to a separate bowl and season with pepper and coriander. Add salt if necessary.
So, the filling has cooled down, and the dough has risen a second time - it’s time to make pigodi.
Everything is very simple:
- Sweep out the dough and divide it into equal parts. Then roll out circles.
- Place the filling inside and make oblong-shaped pies.
- For complete resemblance to the Korean dish, make the seam in the shape of a Christmas tree.
Determine the size of the pies according to your own taste.
The hardest part is over - all that remains is to cook the pigodi. To do this, prepare a double boiler or multicooker with the “Steam” function.
Grease the stand with vegetable oil, place the pigodi at a distance from one another (so as not to stick together). Pour water into the mold, place the pies on it and cook them for 40 minutes.
Don't have a slow cooker or steamer? Don’t despair: kitchen assistants will be replaced by a sieve or colander, which must be placed over an ordinary pan of boiling water.
After the specified time, remove the pigodi and place on a plate. Serve hot.
Typically, Korean cakes are eaten with spicy carrots and soy sauce. Therefore, if you want to get as close to the original as possible, prepare these components as well.
Pigodi, the recipe for which is easy to remember, is a very tasty and nutritious dish. Try making it at home and find out why Koreans and everyone who has ever tried such pies are completely delighted.
The recipe is quite complex and will require a lot of effort, but the result is worth it. Pigodi are steamed in a mantovarka (steamer), which is why they are sometimes also called manti. Pigodi or Korean pies can also be cooked in a steamer. Some people use a regular pan and cook them, but this is a completely different dish.
- 0.5 cups of warm water for the dough;
- 0.5 teaspoon of sugar for the dough;
- 2 teaspoons dry yeast;
- 0.5 liters of kefir or yogurt;
- 0.5 cups sunflower oil;
- premium wheat flour;
- salt to taste, for filling and dough;
- 0.5 kilograms of chicken fillet;
- 1.2 kg of white cabbage;
- 3 large onions;
- ground black pepper;
- dried marjoram;
- soy and chili sauce;
- butter;
- Korean carrots;
- parsley.
Step by step recipe
- mix 0.5 cups of warm water, 0.5 tsp. sugar, 2 tsp. dry yeast and place the dough in a warm place;
- then add enough sifted flour to the dough to make a not very liquid dough;
- cover the dough with a damp towel and place in a warm place until the dough increases in volume by 2-3 times;
- While the dough is rising, you can prepare the filling;
- finely chop white cabbage and add a little salt;
- the cabbage should stand, and then squeeze out the excess juice, rinse and squeeze;
- stew the cabbage in sunflower oil, add finely chopped onion and carrots;
- after all the vegetables become very soft, you can add minced meat;
- to add flavor and piquancy to the dish, it is better to add spices after all the meat juice has evaporated;
- simmer a little, literally 4 minutes and let cool;
- after the dough has risen, you can add the remaining flour, egg, kefir, salt, knead a soft elastic dough;
- the dough should not be tight or stick too much to your hands;
- cover the dough again with a damp towel or cling film, put it in a warm place for an hour;
- after 40 minutes, let the dough rise 1 more time;
- after the dough has doubled in volume, you can make pies;
- for convenience, you can grease your hands and the kitchen table well with vegetable oil;
- making pies is very simple, the dough is quite manageable and you can do without a rolling pin;
- To make the dish tastier, you need to try to make the flatbread thinner, but not too much, so that the minced meat does not come out during cooking;
- the dough needs to be divided into small pieces and made into a flat cake for the “pie” with your hands;
- “pies” should be large enough to fit a tablespoon of filling;
- Place the filling in the middle of the flatbread and seal thoroughly;
- prepare a pressure cooker, grease each circle well with sunflower oil;
- place all the pies in a pressure cooker, after greasing each one with sunflower oil;
- Pour water into the lower pan and put it on the fire;
- after boiling water in the lower pan, you can put the upper pan with the pigodi on top;
- The pies are steamed for 40 minutes.
The dish is not prepared very quickly; on average, everything can take at least 1 hour.
About 32 pieces can fit in one pressure cooker. The recipe for this dish is convenient because manti can be prepared for future use and frozen in the freezer. And if guests come, the only thing left to do is defrost the manti and cook it.
Homemade Pigodi Sauce
You can make the sauce at home, for this you will need:
- soy sauce;
- vinegar;
- vegetable oil;
- coriander;
- ground black and red pepper.
To prepare homemade sauce, you need to mix the above ingredients and add finely crushed garlic and a little water.
The sauce should be quite thick and should sit for about 15 minutes at the end.
Then you need to carefully cut the Korean hot cakes on top with a sharp knife and put a teaspoon of sauce and Korean carrots into each one.
At the end, the dish is decorated with herbs.
In addition, Korean sauces are made with special sophistication, taste and exoticism. Koreans believe that sauces can activate your taste buds and give you a special pleasure from food. As in all Korean dishes with vegetables, the vegetables in the pigodas are not overcooked, but lightly stewed. Korean cuisine, despite the predominance of a large number of different sauces, is healthy and satisfying.
Features of the dish
Pigodi is a very versatile dish; it can be prepared with chicken, mushrooms, minced meat, vegetables, and apples. The recipe can be adjusted and changed to your own taste. If you prefer meat dishes, then instead of chicken fillet you need to put 300 grams of minced pork in the filling. The recipe for the dish can be dietary, for this you need to put less meat and more onions. In addition, the dish will turn out more juicy if you put more onions in it. If the topic of diets is not close to you, then for juiciness you can add a little cream to the filling, no more than a tablespoon for the entire minced meat.
Of course, starch pigodi are healthier with ground beef, turkey or rabbit, but you will need to cook the dish 10 minutes longer and roll out the dough thicker. In addition, such Korean pies, when prepared correctly, can rightfully be called a dietary dish, because the dish is completely steamed. If you learn how to cook this dish correctly, then it will undoubtedly become one of your favorite family dishes. Pigodi is an exception to the rule; food can be both healthy and tasty. This recipe for a steamed dish should be written down by every housewife, because if you want to go on a diet, it will come in handy.
Method of sculpting a pigtail with a braid
Due to the fact that yeast dough is prepared, Korean-style pies turn out airy and fluffy. The dish can look more festive if you make manti in a Korean braid. To get a “pigtail” you need to put the flatbread with the filling on one hand, and with the other, take turns picking up the edges towards the center. In this case, the middle finger will play a guiding role.
Clearly in the video:
Location in the pressure cooker
It is convenient to prepare such a dish in a pressure cooker, as you can make pies with different fillings. Only in this case, you need to put pies with fatty meat on top, and leaner ones below. If you have chosen a recipe with meat, and the other filling for the pigodi will be fruit, then the sweet pigodi should be placed on the topmost circle.
How to serve
This dish will be tastier warm with chili sauce, soy sauce, sour cream, butter, mayonnaise, ketchup, depending on preference. In a restaurant, this dish is usually served with Korean carrots and separate seasonings. The dish can be served cold, it will still be original, unusual and very tasty. When serving, it is better to add a small piece of butter. You need to eat manti in small pieces, dipping them in different sauces. The taste is divine!
Conclusion
Pigodi recipe cannot be called a very popular steamed dish in Europe. Pigodi is a dish of Kazakh and Korean cuisine. Pigodi, like all Korean dishes, cannot help but contain pickled vegetables. In this case, it’s carrots in Korean. Koreans do not like monotony in food, the recipe for this dish is proof of that.
The combination of carrots, cabbage, meat, onions, and various spices makes the dish juicy, nutritious and original. And spices and sauces are generally one of the most important elements of Korean cuisine. No Korean restaurant will serve you a dish without sauce. Often, a recipe for Korean dishes contains not only a list of preparation of the dish, but also sauces.
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