Pyanse: recipe for cooking

In the world there are many recipes that can not be called traditional and belong only to one particular nation. This, for example, pens. His recipe originated in one of the cities of the northern region of Russia, and the developers of this dish are Koreans who have lived on Sakhalin for a long time.

Description of the dish

Pyanse (the recipe is based on the traditional Korean cuisine) is considered one of the types of fast food. It is widely popular in Vladivostok, even a whole network for selling this food is open. Appeared the same in the eighties of the last century on the basis of a dish of phenxu - square mantles.

The very treat is a pie cooked for a couple. Yeast dough and stuffing from minced meat and cabbage with various spices - that's what makes up the pincher. The recipe of cooking, although it goes back to the cuisine of Korea, is original, as it is not cooked on the territory of this state. So, let's get started.

Preparation of pins

The recipe is quite simple. For this it is necessary, as already mentioned above, to prepare the yeast dough and the filling. You may need the following products:

• Flour wheaten (0,5 kg).
• Egg and butter (0.2 kg).
• Milk (300 ml) and yeast (1.5 small spoons).
• Minced meat (0.5 kg).
• Cabbage (0.25 kg), one clove of garlic and onion.
• Spices (pepper, salt, soy sauce) to taste.

The recipe pennsee at home implies the following:

1. Kneading test. In warm milk, dissolve dry yeast, put sugar and a little flour (2 large spoons). Mix gently and place in a warm place for 20-30 minutes, until a peculiar hat rises. Then separate the egg into a bowl, put salt and softened butter, stir well, add the yeast and the remaining flour. Knead carefully the dough. At the same time, an elastic soft mass should be obtained, which must be covered and put up.

2. Preparing the filling. Forcemeat fry in vegetable oil, pepper and salt. Cut the cabbage finely and well, so that the juice stands out. Mix the mass with chopped onion and garlic, add pepper and soy sauce. Add the forcemeat and leave to marinate for about 30 minutes.

3. Modeling of pies. From the dough knead the tourniquet, cut into small pieces that need to roll on both sides in flour. Then from them it is necessary to roll out flat cakes quite thinly, in the center of each to lay out a ready stuffing. You can fasten the ends in two ways. According to one method, you first need to blind two opposite ends, and then connect them to two more diametrically located edges. Continue until the whole cake turns into a bag with a tight top. Another way is to take the edges and attach to each other, pinching them into folds (it will look like a cheesecake or a white top with open top). Then the hole is simply connected in one piece.

4. Ready to piss. Turn on the steamer (you can use a simple mantovarku). Each pie is dipped in the bottom end into vegetable oil and placed in a container. Pansa should be put in the steamer when the water in the pan is already boiling well. The food is cooked for about 40 minutes, thus it is not recommended to lift the lid, so that the established temperature regime has not been disturbed.

Finished pins is better to eat in a hot form, since the flavor and taste of the product, as noted, is much better. You can use different sauces (ketchup, soy sauce, curry and others), you can also serve with a variety of salads and snacks.