8 Ways to Make Pyanse at Home
Source: CHZU, AdobeStockYou might not know anything about Korean cuisine, but pyanse dumplings are likely to be on your radar. These are a unique type of fast food – steamed dumplings with a filling. Pyanse spread throughout the Far East and then beyond. They are delicious, convenient, and much simpler to make than they seem. We're sharing the best recipes!
1. Pyanse with Minced Meat and Cabbage
Source: eda.ruThe main and most common filling in classic dough.
You will need: 300 ml water, 1 tsp sugar, 7 g active dry yeast, 1 pinch salt, 600 g flour, 1 tbsp vegetable oil, 300 g minced meat, 600 g cabbage, 1 onion, 5 cloves garlic, 2 tbsp soy sauce, spices.
Preparation: Dissolve sugar and yeast in warm water, and let stand for 10 minutes. Add salt, gradually add flour, knead the dough, and finally add vegetable oil. Leave the dough in a warm place for 1 hour, covered with film.
Finely chop the cabbage and sauté it for 10 minutes in a dry pan. Mince the onion and garlic, and add all the vegetables to the minced meat with soy sauce and spices. Divide the dough into portions and roll them into flatbreads 8-10 mm thick. Place the filling on them, pinch the dumplings closed, and steam the pyanse for 35-40 minutes.
2. Pyanse with Kimchi and Minced Meat
Source: mybookrecipes.comYou can use not only kimchi cabbage but also other vegetables to taste.
You will need: 220 ml water, 400 g flour, 1 tsp active dry yeast, 2 tsp sugar, 0.5 tsp salt, 2 tbsp vegetable oil, 300 g minced meat, 200 g kimchi, spices.
Preparation: Dissolve sugar, yeast, and salt in warm water, and after 10 minutes, add flour. Knead the dough, add oil at the end, knead again, and leave in a warm place for an hour. For the filling, mix minced meat, kimchi, and spices.
Divide the dough into portions and roll them into flatbreads about 8 mm thick. Place the filling on each flatbread, pinch the edges well, and steam the pyanse for 40 minutes.
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3. Pyanse with Starch
Source: in-w.ruStarch makes the dough even more elastic, yet firm. This is what distinguishes it from our usual dough!
You will need: 250 ml water, 400 g flour, 2 tbsp starch, 1 tsp active dry yeast, 2 tsp sugar, 0.5 tsp baking soda and salt, 2 tbsp vegetable oil, 300 g minced meat, 200 g Napa cabbage, 4 cloves garlic, 1 bunch green onions, 1 bunch herbs, 2 tbsp soy sauce, spices.
Preparation: Mix all dry ingredients in the recipe, and pour in warm water with oil. Knead a firm dough, leave it in a warm place for one hour, covered with film, and then divide into portions. Roll them into flatbreads 7-9 mm thick.
Finely chop the soft part of the Napa cabbage, garlic, green onions, and herbs, and mix everything with the minced meat. Season and add soy sauce. Place the filling on the pyanse blanks, pinch the edges, and steam them for about 40 minutes.
4. Pyanse with Rice Flour
Source: pinterest.comStandard pyanse filling, but with a very original rice dough.
You will need: 400 g rice flour, 220 ml water, 1 tsp yeast, 1 tsp sugar, 0.5 tsp salt, 1 tbsp starch, 1.5 tbsp vegetable oil, 400 g minced meat, 200 g cabbage, 1 carrot, 1 onion, spices.
Preparation: Dissolve yeast and sugar in warm water and let stand for 5 minutes. Mix rice flour, salt, and starch, and knead a firm dough. Add oil, knead again, and leave it in a warm place for 1 hour.
Finely shred the cabbage and onion, grate the carrot, and mix the vegetables with the minced meat. Season the filling. Divide the dough into pieces and roll out flatbreads about 8 mm thick. Place the filling on each, pinch the edges, and steam the Korean pyanse for about 40 minutes.
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5. Pyanse in a Multicooker
Source: maxvps.ruIf your multicooker has a steaming mode, it's a great opportunity to make pyanse.
You will need: 300 ml water, 600 g flour, 1 tsp sugar, 7 g active dry yeast, 1 tbsp vegetable oil, 400 g minced meat, 500 g Napa cabbage, 1 onion, 6 cloves garlic, 3 tbsp soy sauce, spices.
Preparation: Dissolve sugar and yeast in warm water, let stand for 10 minutes, and gradually mix in the flour. Add oil to the dough, knead, and leave it in a warm place for 1 hour, then divide into portions and roll into flatbreads about 8 mm thick.
Finely chop the Napa cabbage with the onion, and sauté briefly in a dry pan. When they cool, add them to the minced meat. Also add garlic, spices, and soy sauce. Place the filling on the flatbreads, pinch the edges, and cook the pyanse in the multicooker for 40 minutes on the "Steam" mode.
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6. Quick Pyanse with Kimchi
Source: tonkosti.ruYou'll still have to wait for the dough, but the filling is already ready!
You will need: 220 ml water, 1 tsp active dry yeast, 2 tsp sugar, 0.5 tsp salt, 400 g flour, 1 tbsp starch, 1 pinch baking soda, 2 tbsp vegetable oil, 600 g kimchi.
Preparation: Dissolve yeast and sugar in warm water, and let stand for 5 minutes. Mix sifted flour, starch, salt, and baking soda, and gradually mix the mixture into the water. Finally, add oil and knead the dough again. Leave it in a warm place for an hour, and roll out flatbreads up to 10 mm thick. Place kimchi on each pyanse blank, pinch the edges, and steam the dumplings for about 40 minutes.
7. Pyanse with Chopped Beef and Korean Carrots
Source: babka-tir72.ruBe careful when adding spices to the filling, as Korean carrots are already spicy.
You will need: 220 ml water, 20 ml vegetable oil, 10 g active dry yeast, 380 g flour, 5 g sugar, 1 pinch salt, 300 g beef, 300 g Korean carrots, 2 purple onions, spices.
Preparation: Dissolve sugar with yeast in warm water and let stand for 10 minutes. Add salt and sifted flour, and knead the dough. Finely chop the beef and purple onion, slightly chop the Korean carrots, mix everything, and season.
Divide the dough into portions, roll into sheets 8-10 mm thick, place the filling, and carefully pinch the edges. Steam the pyanse in a steamer or by any convenient steaming method for approximately 35-40 minutes.
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8. Pyanse with Chicken
Source: recepty-s-kaloriyami.ruThis is not entirely typical for Korean cuisine, but it's a pyanse recipe well-adapted to our regions.
You will need: 300 ml water, 1 tsp sugar, 7 g active dry yeast, 0.5 tsp baking soda and salt, 600 g flour, 1 tbsp vegetable oil, 300 g chicken fillet, 400 g Napa cabbage, 1 carrot, 2 tbsp soy sauce, 5 cloves garlic, spices.
Preparation: Dissolve sugar and yeast in warm water, and let stand for 7-10 minutes. Mix sifted flour, baking soda, and salt, pour into the water, and knead the dough. Finally, add oil, and leave the dough in a warm place for an hour. Roll out the dough into flatbreads up to 10 mm thick.
Pass the chicken fillet through a meat grinder, finely chop the cabbage, grate the carrot, mince the garlic, and mix everything. Season the minced meat and add soy sauce. Place the filling on the flatbreads, pinch the edges of the pyanse, and steam them for about 35-40 minutes.
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