Pigodi - Korean meat pies or dumplings

1. Sift the flour into a deep bowl, make a recess, pour in warm water, add salt and yeast and knead a soft, but not sticky dough. Flour may need more or less, it all depends on its quality. Cover the dough with a clean towel and leave to approach in a warm place. After that, knead the dough and let it come up again.
2. Cut the pork into small pieces.
3. Chop the cabbage.
4. Fry the chopped onion and pork in vegetable oil. When the meat juice evaporates, add cabbage, salt, pepper, add coriander. Mix well, put out for 3 minutes and turn off the gas. Allow to cool. The filling is ready!
5. Knead the dough for pigodi in Korean, divide it into 3 parts. Roll each one into a sausage, cut into pieces (approximately 40-50 grams), roll each part into balls.
6. Roll out each ball into a small flat cake, place 1 tablespoon of filling in the middle.
7. Pinch, collecting the edges to the top with a "pigtail" or in any other way, forming a pie.
8. Boil water in a steamer, slow cooker or mantovark. Grease the container for pies with a little vegetable oil and lay out the pies, leaving a little free space between them. Steam for 30-40 minutes under a closed lid.
9. To prepare the sauce: add vinegar, vegetable oil, coriander, ground black pepper and ground red pepper to the soy sauce.
10. Add the garlic passed through the press, pour in water and mix. Let the sauce brew for 10-15 minutes.
11. Put the ready-made, unusually delicious pigodi in Korean on a dish, open the "belly" on top of the pies with a sharp knife, pour 1 teaspoon of prepared sauce into the middle and place a little Korean carrots. Garnish with herbs and serve hot immediately.