Pigodi for a couple of Korean

Korean steamed pies with pork and cabbage. Delicious! Very often piggies are called "Korean manta rays". But this is a mistake. Pigodi are not manti or dumplings, but steamed pies. Like all Korean food – they are spicy, highly peppery and kindle a bonfire in your mouth. But we Europeans can afford to reduce the amount of pepper – the culinary recipe will not suffer from this.

UO-Shu

Recipe author

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Composition / ingredients

servings:

For filling:

Pork

300

Onion

Cabbage

300

For the test:

Flour (as long as it takes)

500

Dry yeast

Milk

250

Eggs

Salt

to taste

Sugar

1.5

Vegetable oil

Soy sauce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 8 g

Fats 15 % 6 g

Carbohydrates 65 % 26 g

189 kcal

GI: 19 / 0 / 81

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
Step 2:
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Step 7:

We put the sourdough. A tablespoon of warm milk, one and a half tablespoons of sugar, yeast. Everything, as usual, is mixed and placed in a warm place. As soon as she came up, knead the dough. Add one egg, milk, flour, salt, mix everything thoroughly (the dough should stick slightly to your hands) and also put it in a warm place so that the dough rises. Then we knead it again. The dough is ready, you need to cover it with a towel and start cooking the filling.
Finely chop the onion and pass it until golden brown. In the same place, add finely chopped, squeezed by hands, cabbage, and bring it over low heat to transparency. Raw meat is cleaned of fat, cut into cubes, about half a centimeter and mixed with ready-made cabbage. Cut the remaining fat into pieces. Salt, pepper.
To prevent the dough from sticking to your hands, lubricate your hands with vegetable oil. We separate pieces the size of a ping-pong ball from the dough and roll them out. The circle should be about 12 centimeters in diameter. In the center we put the filling, one or a couple of pieces of fat and tightly seal the pie with a "pigtail". We put them on the greased grates of the mantyshnitsa. While the water boils, they will just disperse, rise.
Add salt to the water, you can add bay leaf. Pigody is prepared for 40-45 minutes.
Served with soy sauce.