Korean Pigodi Buns
8 servings
80 minutes
Soft hot steamed bread, juicy aromatic meat filling and crispy refreshing sweet and sour taste of vegetables make you fall in love with these Korean buns at first bite!
1
Dissolve yeast in a small amount of warm boiled water, add sugar, and mix in a little flour to get a batter like liquid sour cream. Let the dough rise in a warm place for 15-20 minutes.
- Fresh yeast: 20 g
- Sugar: 1 teaspoon
- Water: 280 ml
- Wheat flour: 500 g
2
In a bowl, mix the remaining water with the egg and 1 teaspoon of salt, then add the risen yeast and stir. Gradually add flour to knead a soft dough for pies. The amount of flour may vary slightly depending on its quality. Cover the bowl with dough with a clean towel and leave it in a warm place to rise and double in volume.
- Chicken egg: 1 piece
- Salt: 1.5 teaspoon
- Water: 280 ml
- Wheat flour: 500 g
3
Finely chop the white cabbage, onion, and parsley.
- White cabbage: 350 g
- Onion: 2 pieces
- Parsley: 1 bunch
4
Mix cabbage and greens with minced meat, add salt, pepper, and ground coriander to taste, and mix well.
- Ground meat: 400 g
- White cabbage: 350 g
- Parsley: 1 bunch
- Salt: 1.5 teaspoon
- Ground black pepper: to taste
- Ground coriander: 0.5 teaspoon
5
Place the prepared dough on a table greased with vegetable oil and divide it into pieces.
- Vegetable oil: to taste
6
Form a flatbread from each piece of dough, place 1-1.5 tablespoons of filling in the center, and shape it into a pie.
7
Place the pies freely seam side down on a buttered steamer rack.
- Butter: 30 g
8
Pour water into the lower pot of the steamer, arrange the pastries, and cover with a lid. Bring the water to a boil over high heat, then reduce to low. Cook the pirozhki for 50-55 minutes (do not open!) from the moment the water boils.
- Water: 280 ml
9
Carefully place the ready pirogi in a bowl and wrap them to keep warm.
10
Serve them with sour cream and vegetable salad (made of carrots, cucumbers, eggplant, etc.).
