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Pigudi Korean Style
An interesting national dish, pigudi Korean style, is somewhat similar to our large-sized dumplings, steamed. However, the meat filling is not homogeneous - cabbage is necessarily added, which makes the dish particularly juicy. Sometimes the filling is pre-fried, but raw filling, without prior heat treatment, turns out to be much juicier and, therefore, tastier.
Caloric content: 167 kcal per 100 grams of the dish.
Ingredients
Show ingredients
For the dough:
- flour (wheat) - 275 g;
- cornstarch - 25 g;
- purified water (30-38 degrees) - 150 ml;
- white sugar - 1 tsp;
- fine salt - 0.5 tsp;
- dry yeast - 3 g.
For the filling:
- meat (pork or beef) - 130 g;
- white cabbage - 200 g;
- onion - 35 g;
- garlic - 2 cloves;
- salt - 0.5 tsp;
- ground coriander - 1/3 tsp;
- soy sauce - 2 tbsp.
Preparation
- Prepare the ingredients for the dough. If you don't want to use cornstarch, its volume can be compensated with flour. And 3 grams of dry yeast can be replaced with 15 grams of fresh yeast.
- Prepare the products for the filling. Instead of white cabbage, you can use Beijing cabbage, but in this case, do not crush it with salt by hand as indicated for white cabbage, but just finely chop it.
- Start by preparing the dough. To make it rise faster, prepare a sponge by dissolving the yeast and a pinch of sugar in 50 milliliters of water. After resting for about 5 minutes in a warm place, the mixture will begin to foam, meaning it can be worked with further.
- Set aside 50 grams of the total amount of flour for dusting.
- Mix the remaining flour with cornstarch, the remaining sugar, and salt.
- Pour warm water into the flour mixture along with the sponge. Stir everything with a spoon to ensure there are no liquid particles left.
- Transfer the mixture to the table and begin kneading by hand, mashing and combining it into a whole. Gradually add the reserved flour, which will be fully absorbed by the dough. The longer the kneading process (up to 10 minutes) goes on, the smoother and more homogeneous the dough becomes; it will only slightly stick to your hands.
- Grease a clean bowl with vegetable oil. Place the dough formed into a ball there and grease it on all sides as well. Put the covered preparation in the turned-off microwave for 2 hours to rise. To improve conditions, a cup of hot water can be placed nearby.
- Meanwhile, prepare the filling for the pigudi Korean style. Finely chop the white cabbage.
- Salt it and thoroughly mash it with your hands to release the juice. Let it rest for 5 minutes.
- Pass the meat, onion, and garlic through a meat grinder. Add coriander and soy sauce to the filling.
- Combine it with the cabbage. To add juiciness, you can also add 1 tablespoon of water. Mix. The filling should have a viscous consistency. Cover it with film and leave in the refrigerator until needed.
- After the specified time, take out the dough - it has noticeably risen, increasing at least twice.
- Punch it down and divide it into 9 pieces (about 50 grams each). Grease the working surface with vegetable oil, roll the pieces into balls, grease them with oil as well, and leave for 10 minutes to relax the gluten.
- Next, flatten the ball by hand to a thickness of 2-3 millimeters and place a large spoonful of filling in the center.
- Pinch the edges as you would with a regular pie. If desired, braid the pinching.
- Place the pigudi on a greased surface.
- Next, use a steamer, a regular steaming basket, or an ordinary sieve. The main thing is that the water does not touch their surface. Grease the bottoms of the preparations again with oil and place them in the steamer with some space between them, as the yeast dough will rise a little more during cooking.
- After boiling, cover the pot with a deep bowl or a domed lid that will not touch the dough after it has risen.
- After half an hour, remove the lid. The pigudi have acquired a glossy surface and are already ready. Carefully transfer them to a plate and load the steamer with a new batch.
- Korean pigodis are ready. They are usually served with a spicy sauce made from diluted soy sauce with seasonings: garlic, herbs, hot pepper, coriander, and others. These pastries are eaten by hand and dipped in the spicy sauce or poured inside the product. Juicy, with no excess fat, very tasty pigodis will bring true pleasure, give them a try!
