2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
There are many recipes in the world that cannot be called traditional and belong to only one particular nationality. This, for example, pyanse. Its recipe originated in one of the cities of the northern region of Russia, and the developers of this dish are considered natives of Korea, who have long lived on Sakhalin.
Dish description
Pyangse (a recipe based on traditional Korean cuisine) is classified as one of the types of fast food. It is widely popular in Vladivostok, even a whole network of selling this treat is open. Pyanse appeared in the 80s of the last century on the basis of the pyeongsu dish - square manti.
The treat itself is a steamed pie. Yeast dough and stuffing of minced meat and cabbage with various spices - this is what makes up the basis of pyanse. The cooking recipe, although it goes back to the cuisine of Korea, is original, since it is not prepared on the territory of this state. So let's get started.
Cooking pyanse
The recipe is quite simple. For this, it is necessary, as mentioned above, to prepare yeast dough and filling. The following products may be needed:
- Wheat flour (0.5 kg).
- Egg and butter (0.2 kg).
- Milk (300 ml) and yeast (1.5 small spoons).
- Minced meat (0.5 kg).
- Cabbage (0.25 kg), one clove of garlic and onion.
- Spices (pepper, s alt, soy sauce) to taste.
Recipe pyanse at home involves the following steps:
1. Test batch. Dissolve dry yeast in warm milk, put sugar and a little flour (2 large spoons) there. Mix gently and place in a warm place for 20-30 minutes until a kind of hat rises. Next, break the egg separately into a bowl, put s alt and softened butter, mix well, add the yeast that came up and the remaining amount of flour. Knead the dough gently. In this case, an elastic soft mass should be obtained, which must be covered and set to rise.
2. Filling preparation. Fry minced meat in vegetable oil, pepper and s alt. Finely chop the cabbage and mash well so that the juice stands out. Mix the mass with chopped onion and garlic, add pepper and soy sauce. Add minced meat and leave to marinate for about 30 minutes.
3. Modeling of pies. Knead a tourniquet from the dough, cut into small pieces that need to be rolled on both sides in flour. Then from them you need to roll out the cakes quite thinly, into the center of eachlay out the finished stuffing. You can fasten the ends in two ways. According to one method, one must first blind two opposite ends, and then connect two more diametrically located edges to them. Continue until the whole cake has turned into a bag with a tightened top. Another way is to take the edges and attach to each other, pinching into folds (it will look like a cheesecake or white with an open top). Then the hole is simply connected into one.
4. Piance cooking. Turn on the steamer (you can also use a simple pressure cooker). Dip each pie with the bottom end into vegetable oil and place in a container. Pyanse needs to be put in a double boiler when the water in the pan is already boiling well. The treat is cooked for about 40 minutes, while it is not recommended to lift the lid so that the established temperature regime is not violated.
Ready pyanse is best eaten hot, as the aroma and taste of the product, as noted, is much better. You can use various sauces (ketchup, soy sauce, curry and others), you can also serve a variety of salads and snacks with pianse.
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