Pigody

Category: Meat dishes
Kitchen: korean
Pigody

Ingredients

Dough
Milk 3.2% 200 ml
Warm water 150 ml
Pressed yeast 15 g
Sugar 10 g
Salt 10 g
Vegetable oil 30 g
Flour 550 g
Filling
Ground beef 400 g
Bulb onions 100 g
White cabbage 200 g
Soy sauce 30 ml
Salt pepper
Ice water 50 ml
Vegetable oil for dipping pigody before cooking

Cooking method

  • My grandchildren are very fond of pigody and I cook them regularly.
  • Pigody is steamed. You can use an electric steamer, just a steamer, or a steamer in a multicooker. I'll show you all three cooking options.
  • Prepare the dough: mix all the ingredients, knead without fanaticism and leave in a warm place to rise. We knead once.
  • At this time, we prepare the filling: mix the minced meat with finely chopped cabbage and onions. I used a Gigant shredder to shred onions and cabbage. Add soy sauce, mix. Salt, pepper, add water and mix well.
  • Divide the dough into parts. My family prefers not-so-large pigody, so I divided the dough into 24 pieces and rounded them. Roll out each, put the filling, close up. Dip each pigody in a saucer of vegetable oil and place in a double boiler. Cook for 1 hour.
  • PigodyPigodyPigodyPigody
  • Serve with soy sauce, carrot salad or any salad. I like soy sauce with fresh cilantro, paprika and garlic
  • Pigody
  • Pigody
  • Pigody

The dish is designed for

24 pcs

Time for preparing:

1 hour

Cooking program:

Double boiler

Note

We also have a wonderful pigodey recipe on our website.


Pigody (Steamer) (Tatyana81)

Pigody

please
Gorgeous! beautiful pigody)!
julia_bb
Babushkawhat an interesting name and delicious as
Thanks for the recipe!
lira3003
I love pigody very much! And the husband says that these are cabbage pies that need to be fried
Babushka
Hope, Yulia, thank you very much for your attention to the recipe!

Rita, thank you, I respect them very much too! And my husband is a humorist, however!
Tanyulya
Tatiana, thank you !!! Sooo love pigody !!! I only add kimchi to the minced meat, it turns out oooooooo with sourness, and in the options there are half-and-half kimchi and just cabbage.
I'm choking on saliva, although I only ate some spicy kharcho.
Babushka
Tatyana, thanks for stopping by! Great kimchi idea! I'll try for myself. I very often add fresh Peking cabbage to the company with white cabbage ... And I also cook them with beans / cabbage ...
toma-doma
Please tell me, do you let the pigody distance, or do you immediately set it to cook?
Babushka
toma-doma, I immediately put the pigody in the double boiler and turn it on. While the water is boiling, this is enough time.
toma-doma
Thank you! I don’t get curvy pigody. I cook them in a mantle. I do the proofing for 20 minutes, and then I put it in a pot of boiling water. Now I will try to do as you do!
Tanyulya
I don’t argue the same.
Babushka
toma-doma, good luck! And what kind of dough? If only water-flour-yeast, then it will be denser.
toma-doma
The dough is similar in composition to yours. I just add 1 more egg. Now I will try to make the dough according to your recipe. Thank you so much!
Babushka
toma-doma, I wonder how it will turn out ...
Tumanchik
Tatyana, I do not know what it is. But judging by the photos and the composition, I like it! I bookmark it and thanks for the recipe!
Olechka.s
Tatyana, what delicious pigody! I really like them, but I myself was not going to do it. We need to improve. Thanks for the recipe!
Elena Tim
Everything, I want pigody! I haven't done it for a hundred years.
Tanya, thank you, you remind me of something all the time!
You have excellent piggy, just what you need!
Babushka
Irina, Olga, Lena, thanks for stopping by! Good luck with your cooking!
mur_myau
Babushka,
An interesting dish, I saw them, but I have never tried them. Apparently in vain.
Babushka
Elena, thanks for your interest! maybe worth a try?
Irina F
Decided to raise Temko !!!!
Tanyusha, what a yummy this is !!!
I love pigody very much, since my husband's relatives fed me with them. But all the pens didn’t get to cook them!
And then, at one point, I got together and did it!
Thank you for the excellent recipe!
Here are my pigody)

Pigody
Sooo delicious !!!!
Pigody
Babushka
IRINAhow colorful! Thank you! As soon as I get home, I will definitely cook it right away.
Irina F
Tanya, thank you!
Ekaterina2
Made pigody for the first time. Delicious! My cabbage is Savoy. But the photo will not be - the author has them so beautiful and even, I have 3 bast shoes. Of course, we can say that the steamer in Stebe is small, and this is true, but the fact that only 3 pygodins were included is also true.
Next time (and he will definitely be!) I will make them smaller, and I will make the seam with a roller from Teskoma - then it will be thinner and more aesthetic.

And I made the rest of the dough and filling into a mold in the form of dumplings and froze. Let's see after a while how it will behave after freezing.



Babushka
Katerina, I am very pleased that I liked the recipe! I can imagine how tender it turned out with the Savoy cabbage! I am very interested in what will happen to the dough after freezing ...
Ekaterina2
I cooked frozen pigody! Very good, the dough did not burst, cracks did not go.
Babushka
Katerina, thanks for the information!

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