Steam pie with meat (recipe with photo). Prepare dough for Korean patties Chinese baozi patties

The Chinese eat baozi at any time of the day, but prefer it for breakfast, cooked with sweet fillings.

Today I will cook baozi with minced pork with cabbage, adding spinach to the dough - it is useful and will give the dough an interesting color. The dough for ba ozi is yeast-based, and this, of course, is their most important difference from manti.

For test:

100 g spinach puree
350 g flour
4 g dry yeast
100 g water
1/2 tsp Sahara
salt

For filling:

100 g minced pork
30 g carrots
200 g white cabbage
30 g onion
10 g (small piece) ginger
1/2 tsp salt
1/2 tsp Sahara

1 tbsp soy sauce
Ground white pepper on the tip of a knife
1 tbsp sunflower oil

We start by preparing the dough. We boil the spinach, then we make a homogeneous puree from it in any convenient way for you - even with a crush, even in a blender:







We dissolve dry yeast in water with sugar and pour it into mashed spinach. Mix, then add flour. Thoroughly knead the dough!
















Let the dough rest for 20-30 minutes and knead again. After the dough starts to rise, we start cooking ourbaozi. Well, now - the filling:


We cut the cabbage into small squares (not like we cut into borscht))). Salt it and leave it for 10-15 minutes to give juice. Then lay out on a napkin or towel to dry.








Finely chopped onions, carrots, ginger fry in sunflower oil:










Then add minced pork, white pepper and soy sauce:






Fry until the minced meat turns white, remove from heat, add cabbage and sugar, a little salt.






Everything - the filling and the dough are ready.


Now let's get down to the actual building process.baozi.

We start by removing the bubbles from the dough, otherwise we will not be able to form baozi of the shape we need from the dough -in the process of cooking, they will lose their shape and look ugly. To avoid this, roll out the dough with a rolling pin like dumplings. Perhaps it is more like even making puff pastry... We roll out the dough, fold it, then roll it out again and fold it again. We repeat the operation ten times - our dough acquires a homogeneous structure without bubbles. Now we can make our beautiful baozi from this beautiful dough))
















Then everything is the same as with ordinary manti - we cut off a piece of dough and form a ball out of it, which we roll into a cake:








We put the filling in the center.


And pinch the edges at the top.

Chinese steamed yeast buns (Baozi) (Chinese Steamed Buns). Step by step photo recipe.

Baozi is a type of dim sum (light breakfast food). These are Chinese pies that are made from yeast dough and they don’t look like manti at all)). As a filling, you can use meat, mushrooms, tofu, beans, cabbage, pumpkin and other products in various combinations. You can cook such pies both in a double boiler and in a frying pan.
We will prepare baozi from homemade yeast dough with pork and green beans.
The pies are fluffy and very, very delicate in taste.

Calculation of products for 2-3 servings (10-12 pcs.)

We will need:

Flour - 2-2.5 tbsp.
Yeast (fresh) - 30 gr.
Milk (or water) - 3 tablespoons
Water - 0.5 tbsp.
Sugar - 2-3 tablespoons
Salt - to taste
Minced pork - 200 gr.
String beans - 150 gr.
Onion (bulb) - 1/2 pc.
Soy sauce - 2-3 tbsp.
Sesame oil - 2-3 tablespoons

Let's prepare the dough first. Pour the yeast into a glass, knead with a spoon, add WARM milk, mix well, add 1 tbsp. a spoonful of sugar. We put for 10-15 minutes in a warm place. The volume of the mixture should increase by 2-3 times.
Pour flour and salt into a large bowl.


Add yeast, water and some sugar. Knead the dough. Leave in a warm place for 25-30 minutes.


The dough should increase in volume by 2-3 times.
In a saucepan, boil the green beans (with salt) until tender and rinse in cold water.

Finely chop with a knife.
Then chop the onion.

In a large bowl, combine minced pork, beans, onions, soy sauce, oil, salt. Mix thoroughly.
We leave for 10-15 minutes.

We roll out the finished dough with a “sausage” and cut it into pieces, and form balls (3-6 cm in diameter, depending on the desired size of the finished pies). We roll out each circle with a rolling pin, leaving a thicker layer of dough in the center.

We shift the dough into the palm of our hand, add the filling in the middle and close it with folds, twisting a little, clockwise.


When all the pies are ready, put the pan on the fire.
Pour a little oil and spread the pies at a distance of a few cm from each other.


Fill with water to about half (pouring directly on the pies) and cook under the lid for 20 minutes. All water should evaporate.
When the pies are ready, turn them upside down using a plate and let cool slightly.
And that's it, bon appetit!

Pigodi (pyang-sho, peges - Korean steamed pies)

Pigodi - steam pies with minced meat

Korean meat pies with steamed cabbage, which are also called: pian-sho, pegeses or piggy, I tried as a child in Yuzhno-Sakhalinsk. The impression from them was so strong that even after many years I still remembered the taste, the composition of the filling and the surprisingly white color of pian-se (then I could not understand: if pian-se is a pie, then why is it not ruddy, but white like a dumpling?!).

And recently, I decided to look for how pyan-sho is prepared. It turned out that the recipe for steam pies is simple both in composition and in the method of preparation. Especially in this age of electric steamers. The long-awaited Korean pies turned out to be very tasty, especially if you eat them with spicy sauce.

What are pigodi made from (pyang-sho)

for 20 pies

Yeast dough

• Flour - 800 g + 100 g for sprinkling;
• Warm water - (2 cups);
• Sugar - 1 teaspoon;
• Salt - 1 teaspoon;
• Dry yeast - 1 teaspoon.

Korean pie filling

• Minced meat (preferably pork and beef) or finely chopped meat - 300 g;
• White cabbage (you can take Chinese salad = Beijing cabbage) - 300 g;
• Onion - 1 head;
• Garlic - 2 cloves;
• Greens (dill, parsley, cilantro or basil) - to taste;
• Ground coriander - 0.5 teaspoon;
• Ground black pepper - 0.5 teaspoon;
• Salt - to taste.

Vegetable oil for lubricating the double boiler - a little.

The composition of the sauce for pigodi (pyang-sho, pegez)

• Soy sauce - 1/4 cup;
• Table vinegar 9% - 1 tablespoon;
• Sugar - 1 tablespoon;
• Ground black pepper - 0.5 teaspoon;
• Garlic - 2 cloves;
• Cilantro or other greens - a few branches;
• Chili pepper (red bitter) - a little;
• Salt - to taste, optional, soy sauce is salty).

How to cook pyan-se (pigodi, pegezy)

Cooking dough for Korean pies

• In 0.5 cups of warm water (30-35 degrees C), stir the yeast and sugar.
• As soon as the yeast comes to life and foam appears, combine the yeast with the rest of the water. Add salt. Gradually add flour. Knead the dough. We'll have steam.
• Cover the bowl/pan with the dough with a lid, then with a towel (to keep warm). And put it in a warm place (usually, the warmest thing is in the kitchen near the ceiling, you can put it on a cabinet). Let the dough rise (should increase by 1.5-2 times).
• Punch down the risen dough and let it rise again (do this 1-2 times). The finished dough will increase in volume by at least 2 times from the original.
• After - sprinkle the table with flour, put the dough on it and knead it again (until it becomes smooth and shiny). If the dough sticks to your hands, add more flour (usually for pian-sho they take the dough stronger than for ordinary pies).

The time it takes to rise the pian-sho dough depends on the type and quality of the yeast, and how favorable (warm) conditions are created in the kitchen for the dough. It takes about 2 hours to prepare the yeast dough for pian-sho.

Prepare the Pigodi Stuffing (pyang-sho)

• Finely chop the meat (chop) or make minced meat from the meat. You can use ready-made minced meat of good quality.
• Slice the cabbage thinly and finely. Sprinkle a little salt and squeeze with your hands (so that it softens and absorbs the salt). Usually, cabbage with hard and rough leaves is sold in winter. Then it is better to replace it with Beijing cabbage (Chinese salad).
• Finely chop the onion. Pass the garlic through a press (you can grate or chop finely). Cut off thick stems from greens and finely chop the leaves.
• Combine minced meat, cabbage, herbs, onions, garlic, spices. Salt, mix well.

Blind Pigodi (pyang-sho)

• Form the dough into a ball, then divide into 20 parts. Which are also rolled into balls. Flatten the balls into cakes (less than 0.5 cm thick). This is the base of the yang sho pie.
• Put 1 tablespoon of minced meat on each cake. Connect the middle of the pie first, then pick up the edges. You should get a neat sealed seam, and the pigodi should take on an oval shape with rounded or pointed ends. If desired, it can be with curly tucks (for beauty).

Cook pigodi (pyan-se) in a double boiler

• Lubricate the steamer bowl with vegetable oil. Lay the pies seam side down, spaced apart, as the pian sho will expand as they cook.
• Pour hot water into the lower bowl of the steamer (this way we will save time by skipping the water heating step). To cover with a lid. Cook pyan-sho in a double boiler for 40 minutes.

How serve and store pyan-sho (pigodi)

• Ready-made white Korean pies can be greased with vegetable or butter. So they will shine beautifully.
• Pian-sho is best served with soy-based spicy sauce. It will be just a meal! However, the pies are good on their own.
• Store pyan-sho (pigodi) in a sealed container or tightly tied plastic bag.

Preparing Pigodi Sauce (pyang-sho)

• Chop greens and garlic. Combine all sauce ingredients (except salt). Salt should only be tasted. If you taste that there is not enough salt, add salt.

Enjoy your meal!

Ready-made steam pies in Korean!

Cooking Pigodi - photo

What is the dough for white pies pyan-sho (pigodi) made of? The crumpled dough should grow again Knead the finished dough on the table
The finished dough is rolled into a ball Divide the dough into 20 pieces, which we roll into balls. The composition of the filling of Korean pies pyan-se (pigodi)
For the meat filling, you can take minced meat or finely chopped meat Pigodi (pyang-se) Chopped garlic for the pigodi filling Chopped herbs for the pyro-se filling
Ready-made filling for steam pies pigodi (pyang-sho) Spread the minced meat on the dough Seam on the pigodi pie (pyang-sho)
Lubricate the steamer with oil Put the pigodi in the steamer with the seam down Cooking the pigodi in the steamer takes 40 minutes
Pigodi pies are white, smooth and shiny! Delicious Korean pies with Pigodi minced meat are ready!

Baozi are steamed Chinese pasties with various fillings. Like most Chinese dishes, this dish has a long history.

According to legend, the dish was invented by a Chinese commander back in the 2nd-3rd century AD. According to one version of the legend, while on a military campaign in southern China, the army of the commander suffered greatly from diseases. The sages decided that only a human sacrifice, brought as a gift to the gods, can save from this scourge. But the commander decided to act mercifully and ordered the preparation of a meat-filled dough pie, which was offered to the gods instead of his people.

Prepare the ingredients. Baozi can be prepared with various fillings, but today we will prepare a classic pork and green onion meat filling.

Cut the meat into small pieces and mince. For the filling, you can use both ready-made minced meat and chopped meat.

Grate the ginger root. Heat some vegetable oil in a frying pan and add the grated ginger.

After a few seconds, add the minced meat to the pan.

Mix the ginger with the minced meat and add some water to the pan. Water is needed in order for the minced meat to separate faster and better.

Add soy sauce, mirin (or sherry, white wine), salt and pepper to the skillet. If using dry white wine, add 1-2 extra pinches of sugar.

Stew the meat over the fire until it softens and the liquid has almost evaporated.

Mince 1-2 cloves of garlic. Dissolve starch in 1 tbsp. cold water. Add starch and garlic to the filling and mix well.

Once the remaining seasonings and juice have thickened and absorbed, turn off the heat and leave the filling to cool. Taste the meat and, if necessary, add seasonings and spices to taste. In China, they add a flavor enhancer, but I preferred to add 1 tbsp. Worcestershire sauce.

While the filling is cooling, let's do the dough. In order to make Baozi pies airy and light, it is used for steaming, the recipe of which is on our website.

Knead the dough prepared according to the basic recipe and divide into 4 parts.

Roll each part into small sausages with a diameter of 2-3 centimeters and divide into 6 parts.

Roll each piece of dough, holding it in the center with your fingers, into a circle with a diameter of 12-15 cm so that the middle of the circle is thicker than the edges.

Add chopped green onions to the chilled meat. It's important that the meat is cool enough before you add the onions and start shaping the baozi. If the filling is too hot, the onion will release the juice and the dough may become soggy.

Place 1 tbsp. stuffing in the center of the rolled circle and, pinching, connect the edges of the dough, and give the pie the shape of a "bag". I will not dissemble: giving baozi a traditional form will only be possible with an experienced culinary specialist in working with dough, which, unfortunately, I am not yet. Fortunately, whether you end up with traditional Chinese or a simpler "pouch", the taste of the dish will not be adversely affected.

Cut parchment paper into small squares.

Place the formed pies on pieces of parchment paper and place in a steaming dish. Leave space between the patties as they will expand during cooking.

Do not rush to send the pies to the double boiler, let the dough come up again, leaving the baozi to stand for 20 to 60 minutes. At this point, as far as you have enough patience, the better the baozi rise, the more porous the dough will be and the pies will be more airy.

Steam the Baozi patties for 15 minutes and then leave for another 5 minutes with the lid closed.

Baozi Chinese pies are ready. You can apply.

Consumption ecology: Prepare light Chinese pies baozi! In China, literally everyone loves them, because they are very easy to prepare and do not require grandiose financial investments.

Try making easy Chinese baozi patties! In China, literally everyone loves them, because they are very easy to prepare and do not require grandiose financial investments.

The only thing you will need is a steamer because traditional baozi is steamed. But if you don’t have it, you can easily build a unit from improvised materials by taking a large pot, pouring water and installing a colander or sieve of the same diameter. Cover with a lid and you're done!

The Chinese prefer these marvelous meat patties for breakfast, but we think that due to their lightness and calorie-free, the best time for baozi is dinner. However, it's up to you!

CHINESE-STYLE EASY MEAT PIE RECIPE

What do you need:
(for 10 pies)

Dough:
3 art. flour
1 tbsp fresh yeast or 2 tsp. dry
1/4 tsp soda
1 st. warm water

Filling:
500 g pork
1 egg white
1 tsp corn or potato starch
2 tbsp rice wine or dry sherry
1 tbsp Sahara
a few green onions or cilantro
2 cm ginger root

How to make easy Chinese style meat patties:

For the dough, dissolve the yeast in water and mix with the sifted flour. Put in a warm place for 1 hour.

For the filling, make minced meat using a blender or meat grinder. If you do not have either, feel free to chop the pork with a knife as finely as possible. Add finely chopped green onion or cilantro and finely chopped/finely grated ginger.

Mix starch with 1 tbsp. cold water, lightly beat the protein.

Send all this to minced meat, add sugar, salt and pour wine. How to mix.

We return to the approached test.

Dilute soda in 2 tsp. warm water, pour over the dough and knead lightly. If the dough sticks to your hands, then add flour. Let stand another 15 minutes.

Divide the finished dough into 10 parts and form neat balls. Roll each into a round cake.

For convenience, put each cake in a bowl and place the filling in the center.

Pinch the edges. You can pinch the top completely, or you can leave a hole in the center to pour the sauce when the pies are ready.

Line the bottom of the steamer with cilantro or Chinese cabbage leaves, place the baozi so that there is a sufficient distance between them. Cover with a lid and cook for 15 minutes.

If desired, you can prepare the sauce: mix a little soy sauce, rice vinegar, red pepper and a couple of drops of sesame oil. Serve it with hot pies.

Easy Chinese style meat patties are ready!