Pine seed
Description
The recipe won't take much time. This traditional Korean dish is also prepared in our kitchen, though ppan se are known here as "pigodi". You can cook these buns by steaming or baking in the oven. The original filling combined with yeast dough creates a wonderful flavor. In Uzbekistan, these buns are made with a spicy carrot filling. The main requirement is their proper shape. Serve hot.
Instructions
- 1
Step 1
1. While we prepare the filling, let's make the dough so it can rise. Mix the yeast, salt, and flour into warm water. Leave the dough in a warm place until it doubles in size. This is a classic no-sponge yeast dough.
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Step 2
2. Now let's prepare our filling. Koreans use a different type of cabbage, but we'll use young cabbage. Slice it not too thinly, so it doesn't become too soft during cooking.
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Step 3
3. I usually cut it with a knife, so it turns out thicker. You can also use winter cabbage varieties, which will make it even better.
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Step 4
4. Squeeze in the garlic, add spices and soy sauce. Mix them with the cabbage and let it marinate.
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Step 5
5. Fry the onion in vegetable oil together with the minced meat.
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Step 6
6. Fry until cooked through, stirring constantly. You can use any ground meat according to your preference.
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Step 7
7. Mix the sautéed meat and onion mixture with the cabbage. Mix well. This will be our filling.
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Step 8
8. Roll out the dough as you would for buns, but instead of making circles, shape the dough into ovals. Place the filling onto each piece.
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Step 9
9. Start fastening from one edge to the other, creating "ears."
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Step 10
10. Each new "ear" should be attached to opposite sides (immediately to one side, and the next ear to the other). As a result, you'll get a pattern like this.
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Step 11
11. Now press both sides toward the center, shaping them into a round bun.
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Step 12
12. They can also be baked, but then the taste will be slightly different. Traditionally, pinyin are steamed.
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Step 13
13. I placed a cabbage leaf and put our pyan se on it. Steam them for about 35 minutes in a steamer.
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Step 14
14. During cooking, they become even more streamlined in shape, as the yeast dough spreads out. To prevent them from shrinking, it's better not to remove the lid (I cooked them in a saucepan on a rack).
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Step 15
15. They turn out so beautiful and incredibly delicious! Give them a try, I highly recommend it.