Pyanse with vegetable sauce
6 servings
120 minutes
Pyanse are aromatic Chinese steamed dumplings filled with juicy cabbage, minced meat, and spices, complemented by a tangy vegetable sauce. Their history roots in Asian culinary traditions where yeast dough gently envelops the rich filling flavor.
1
To test, dissolve sugar and yeast in warm water and let it sit for 10 minutes. After that, add salt and knead the dough, gradually adding flour. Finally, add 2 tablespoons of vegetable oil. The dough should be quite dense. Then, pour 3 tablespoons of vegetable oil into a warm bowl, place the dough shaped into a ball into the same bowl, cover with a towel, put it in a warm place, and forget about it for an hour. Meanwhile, you need to prepare the filling.
- Sugar: 1 teaspoon
- Dry yeast: 7 g
- Salt: 0.5 teaspoon
- Wheat flour: 600 g
- Vegetable oil: 6 tablespoons
- Vegetable oil: 6 tablespoons
2
For the filling, finely chop the cabbage (about 1 cm pieces), pour 1 tablespoon of vegetable oil into a deep skillet, and sauté the cabbage for 10-15 minutes. After that, let it cool slightly and systematically start adding the minced meat (I used country-style — equal parts pork and beef), 5 finely chopped garlic cloves, finely chopped onion, 2 tablespoons of soy sauce, pepper (I added a generous tablespoon. Black pepper won't add much heat, but the aroma will be amazing). Don't forget the salt, to taste.
- White cabbage: 600 g
- Vegetable oil: 6 tablespoons
- Ground meat: 300 g
- Finely chopped garlic: 6 cloves
- Onion: 1 piece
- Soy sauce: 3 tablespoons
- Ground black pepper: 1.2 tablespoon
- Salt: 0.5 teaspoon
3
For the sauce (many may consider this a waste of time, but it's necessary to remove the seeds and pulp from the tomatoes for this sauce, trust me, it's worth it), take 3 small tomatoes, cut them, and start scooping out the insides with your fingers (it's easier this way). Then take the unfortunate vegetables, cut them into strips about 3-4 mm wide, and then cut those strips into small pieces. Do the same with the bell pepper. If you have a mortar, that's great. Crush 1 clove of garlic with the flat side of a knife, tear in some basil (about 3 leaves from each stem), add a bit of marjoram, parsley, ground black pepper, half a teaspoon of sea salt, and start grinding everything thoroughly. Into the resulting paste, which begins to smell amazing, pour about a tablespoon of lemon juice, grate the zest of half a lemon into it, mix, add a tablespoon of soy sauce, 5 tablespoons of olive oil (use good quality, it makes a difference!), mix again, and pour over the finely chopped vegetables.
- Tomatoes: 3 pieces
- Red sweet pepper: 0.5 piece
- Finely chopped garlic: 6 cloves
- Green basil: 1 stem
- Dried marjoram: 1 g
- Curly parsley: 1 bunch
- Ground black pepper: 1.2 tablespoon
- Sea salt: 0.5 teaspoon
- Lemon: 1 piece
- Lemon: 1 piece
- Soy sauce: 3 tablespoons
- Extra virgin olive oil: 5 tablespoon
4
During this time, the dough should rise. Then, knead the dough, roll it into a sausage, and divide it into 12 pieces. Roll the pieces out to about 4 mm thick. Place filling on the flatbreads and pinch them shut like pies. Now remember and write down: THE DOUGH MUST NOT TEAR OR COME APART AT THE EDGES. So secure the edges well, and if it tears somewhere, tear off a bit of dough and try to seal it. Now dip the bottoms in the oil left from the dough rising and place them in the steamer (give each pie plenty of space — they will rise well), put on the heat, and forget for 45 minutes.
- Vegetable oil: 6 tablespoons