Pigodi - steamed pie with minced meat and cabbage filling
12 servings
180 minutes
Pigodi are aromatic and tender Korean steamed dumplings that combine the softness of airy dough with the rich flavor of juicy meat filling. This dish originated from the cuisine of Koreans living in the former USSR and became popular due to its simplicity and wonderful combination of ingredients. The thin dough envelops a juicy filling with cabbage, creating a perfect blend of textures. During steaming, pigodi absorb the rich aroma of spices, while the softness of the dough makes them incredibly pleasant to taste. They can be served with a side dish or sauce, and garnishing with green onions adds freshness. These dumplings make a great choice for a cozy family lunch or friendly gatherings, showcasing the vibrant essence of Korean cuisine.
1
In a small bowl, mix 1 tablespoon of flour, yeast, a pinch of sugar, and 50 ml of water. Cover with a towel and place in a warm place for 15 minutes.
- Wheat flour: 400 g
- Dry yeast: 12 g
- Water: 300 ml
- Salt: 0.5 teaspoon
2
When the dough rises, mix the remaining flour, the dough starter, sesame oil, and a pinch of salt by hand or in a mixer (hook attachment). Gradually add water and knead into a uniform but not too dense dough. Transfer it to an appropriately sized container and place it in a warm spot to rise for about an hour.
- Wheat flour: 400 g
- Sesame oil: 2 tablespoons
- Salt: 0.5 teaspoon
- Water: 300 ml
3
While the dough rises, prepare the filling (50/50 pork and beef), finely chop the cabbage, dice the onion, mix it with the filling, squeeze in garlic, add soy sauce and coriander. Mix well.
- Mixed mince: 300 g
- White cabbage: 300 g
- Onion: 1 piece
- Garlic: 3 cloves
- Soy sauce: 1 tablespoon
- Ground coriander: 2 tablespoons
4
Tear off a piece of dough, form a flatbread about 10 cm in diameter and 0.5 cm thick, place the filling in the center, pinch the edges, loosely place the pirozhki in a steamer, cover with a lid and cook for 30-40 minutes.
5
Garnish the ready pies with green onions, drizzle with sauce, and serve with a side dish.
- Green onions: 1 bunch
- Soy sauce: 1 tablespoon