Pigodi, Korean Steam Pies with Meat and Cabbage
Pigodi are a type of Korean pies that are steamed. I usually cook them in a bamboo steamer. The most popular type is with meat and cabbage. Its best to use finely chopped pork but they can also be prepared with ground meat.
Serve with various sauces, for example, mix the soy sauce with wine vinegar, fresh finely chopped cilantro and red pepper or simply with butter or tomato sauce. On top, you can add Korean carrots and pour soy sauce.
If you still have pigodi for the next day, just warm them up in the oven or steamer.
Pigodi, Korean Steam Pies with Meat and Cabbage Recipe
By Published: April 8, 2015
- Yield: ~20
Pigodi are a type of Korean pies that are steamed. I usually cook them in a bamboo steamer. The most popular type is with meat and …
Ingredients
- 450 g warm water
- 2 tsp dry yeast
- 1 tsp sugar
- 800 g flour
- 50 ml vegetable oil
- pinch of salt
- 300 g cabbage for the filling
- 1.5 tsp salt or to taste, for the filling
- 350 g pork for the filling
- 1 tsp coriander seeds for the filling
- pinch cayenne pepper or to taste, for the filling
Instructions
- Mix the 1/2 cup of warm water, yeast and sugar in a bowl and put it in warm place.
- Pour the rest of the warm water in a bowl, add salt, vegetable oil and half the sifted flour, knead the dough, then add the rest of the sifted flour and yeast. Knead the dough thoroughly again then cover with foil or a lid and put in a warm place for 60 minutes so the dough rises. Punch down the dough, cover again and let it rise for another hour.
- Shred the cabbage into thin small strips and put in a bowl. Add salt, mix and leave for a while.
- Finely chop the herbs, onions and garlic, add to the cabbage. Then pour the vegetable oil and add the ground coriander and cayenne pepper. Mix well.
- Heat a little vegetable oil in a frying pan, put finely chopped meat or minced meat and fry for about 5 minutes, then add the cabbage with vegetables and spices and fry for another 5 minutes. Let cool.
- Roll the dough into a ball, then divide into the size of tennis balls. Roll out each piece into a circle. Place the stuffing in the middle, press the edges with your fingers and form a patty.
- Put pigodi in a steamer 3-4 pieces away from each other, because they will increase in size when you 'll cook them. Let them steam for 25-30 minutes.
- Serve with spicy soy sauce.
- Store leftover pigodi in a sealed container.
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