Пигоди: the recipe. How to cook pythons in Korean

Asian cuisine at all times attracted Europeans. You can understand people: it's interesting to try something that is very different both in taste and in products from what goes into the ordinary diet. Some oriental dishes so pleased our compatriots and residents of Europe, which became an integral part of the festive menu, if not everyday. Such culinary acquisitions include, for example, pilaf or duck in Beijing (although the indigenous owners of the recipe are unlikely to agree that our performance is their dish). However, some Asian delights are not yet widely known, although they deserve. And among these dishes - Korean pidgi.

What it is

Almost in any country there are their own baking options. Why should Korea be a miserable exception? She did not. Her invention has pidgotes, the recipe of which has begun to gain popularity. The name has variants: somewhere such a dish is called pegesami, in some places - pn-se. To simplify the understanding of the term, we can say that the pidgi (by the way, the emphasis is on "o") is a Korean variation on the theme of pies on a pair. The Chinese also have analogues on this subject, they are called dim-sams. It's clear, the differences between them and the pidgies, the recipe of which we will consider here, is surely present. The main of them: Chinese pies do without cabbage - this time, and the test uses rice flour - it's two.

However, we are interested in pidgies, and we will do them.

Test Options for Pigodies

All recipes allow experimentation or a choice of what the consumer likes more. The same situation with the pidgi. The recipe for these patties varies, starting with the test. The vast majority of options recommend the usual wheat flour, but some assure that the dough of these pythons must include starch. There are also recipes using rice flour. We will focus on the most common and popular components.

The dough is taken yeast. Not everyone loves to work with him, not all of it turns out, but you'll have to try, if you want to try real pidgies. The recipe of the test includes 800 g of flour (we have already stopped for high-quality wheat), half a liter of water, a teaspoon of yeast (take dry, the recipe is targeted for them), as much sugar and 50 grams of lean oil. Out of this number of source materials, 20 pidi will result. I want more - count.

A quarter of the water is heated (to body temperature, not higher), and sugar and yeast are mixed in it. The remaining water in the other tank is mixed with lean oil and salt, after which half of the flour is introduced into it. Do you want your pidies in Korean to turn out magnificent - do not be too lazy to sift it. The dough is kneaded, the remaining flour is added. By the way, it's better to sift it directly into the dough, it will turn out more airy. Approached yeast pour in here and everything is carefully, enthusiastically, vymeshivaetsya. Then the bowl is covered (with a towel, napkin, lid) and put in heat, so that the dough is suitable. In half an hour it will have to be crushed - and again into heat.

Filling Options

All patties can be stuffed in different ways. This applies to the pidgi. The recipe in Korean means meat with cabbage, but in the homeland of this dish it is stuffed with daikon - and very fond of. The correct radish filling is considered only if it is extremely sharp.

Another favorite in this country is the filling - from Korean beans. It should also be spicy and spicy, but less than with the daikon.

Russian admirers of the pirogue have chosen their fillings for their favorite pies. Among them the most curious is the vegetarian. It still contains cabbage, but the sour is supplemented with fresh. And the place of meat was taken by mushrooms (the author of the recipe advises shiitake) and eggplant. However, among our population there are not so many vegetarians, so it is unlikely that such a filling will be seriously interested in anyone, except during the days of fasting.

Koreans also like sweets, so pidgotas as dessert also have a place to be. The filling in this case is beans, which in our country generally is not used in sweets. So we will limit ourselves to classics.

Filling for Korean pies ("lazy")

Let's start with the easiest stuff for pidgi. The recipe is for those who do not want to bother. You will need pork or veal in the amount of 300 grams, as much as cabbage (white-headed), 2 onions, cilantro and dill, unflavored vegetable oil (two tablespoons is enough), garlic is required (here to taste, but at least 4 teeth), salt , Pepper and coriander.

First we are engaged in cabbage. It is finely shredded, and then cut and cut. Solo, crumple and left to get rid of the juice. If it is a little - will go to pies, if superfluous - superfluous merge.

Meat is thinly cut into plates, which are then cut into strips. The greens are cut, the garlic chokes. Everything is mixed with oil, this composition is watered with cabbage, coriander is added. Meat is combined with a cabbage additive, peppered, salted - and the filling is ready.

Kimchi is important!

If you are not lazy, it is better to stock up kimchi in advance. Many can not imagine how to cook pidi without this ingredient. Roughly speaking, it is salted cabbage, but cooked in accordance with the requirements of Korean cuisine. Cabbage (and Chinese, it's also Peking) is sorted into separate leaves, which are covered with salt, poured cold water and put on the cold at night. Then the leaves are rinsed and squeezed. Spices are placed in hot water: finely chopped ginger, garlic and green onions (1 tablespoon), crushed dry red pepper and sugar (2 teaspoons) and a tablespoon of table salt. All this is poured into the cabbage, the bowl is covered with a film - and for 2 days in the cold. After this time, you can put kimchi in the filling for the pirogi.

Finishing line

Pies are molded the way you want. Strict rules do not exist, the main thing is that the pythons are small. Without a steamer, Korean pythons can not be cooked, although there are craftsmen who can build them even on a water bath. But suppose you have a steamer.

Its bottom is lubricated with vegetable oil, preferably refined. Pidgies are put down by the seam, and the distance between them must be large enough - the yeast dough becomes more voluminous during cooking. Experienced "pidgovar" advise to wrap the top of the steamer with a towel, they say, so the dough does not fall, and the filling becomes more juicy.

The process itself will take 45 minutes. During this time, it is possible to cover the table and prepare pleasant additions. In their quality, usually serves soy sauce, although many praise the Korean carrots in the companions of the pythons.

In general, it is worth a try! Even if there is no steamer - you can borrow from friends or acquaintances. And there, you look, and think about buying your own.