You may not know anything about Korean cuisine, but panse pies will still be heard. This is a kind of fast food – steamed pies with filling. At one time, the pyanse spread in the Far East, and only then they went further. Delicious, convenient and much easier than you think. We share the best recipes!
1. Pyanse with minced meat and cabbage
The main and most common filling in the classic pastry.
You will need: 300 ml water, 1 tsp. sugar, 7 g dry yeast, 1 pinch of salt, 600 g flour, 1 tbsp. vegetable oil, 300 g minced meat, 600 g cabbage, 1 onion, 5 cloves of garlic, 2 tbsp. soy sauce, spices.
Cooking: Dissolve sugar and yeast in warm water and leave for 10 minutes. Add salt, gradually introduce flour, knead the dough and at the end add vegetable oil. Leave the dough warm for 1 hour under the film.
Finely chop the cabbage and simmer it for 10 minutes in a dry frying pan. Chop the onion with garlic, and send all the vegetables to the minced meat with soy sauce and spices. Divide the dough into pieces and roll into cakes 8-10 mm thick. Put the minced meat on them, pinch the pies and steam the panse for 35-40 minutes.
2. Pyanse with kimchi and minced meat
Moreover, you can take not only kimchi cabbage, but also other vegetables to taste.
You will need: 220 ml water, 400 g flour, 1 tsp. dry yeast, 2 tsp sugar, 0.5 tsp salt, 2 tbsp. vegetable oil, 300 g minced meat, 200 g kimchi, spices.
Cooking: Dissolve sugar, yeast and salt in warm water, and after 10 minutes add flour. Knead the dough, add butter at the end, knead again, and leave warm for an hour. For the filling, mix minced meat, kimchi and spices.
Divide the dough into pieces and roll into cakes about 8 mm thick. Put the filling on each cake, pinch the edges well and send the pyanse to steam for 40 minutes.
3. Piance with starch
Starch makes the dough even more elastic, but at the same time resilient. This is what distinguishes it from the usual test!
You will need: 250 ml water, 400 g flour, 2 tbsp. starch, 1 tsp dry yeast, 2 tsp sugar, 0.5 tsp each soda and salt, 2 tbsp. vegetable oil, 300 g minced meat, 200 g Beijing cabbage, 4 cloves of garlic, 1 bunch of green onions, 1 bunch of herbs, 2 tbsp. soy sauce, spices.
Cooking: Mix all the dry ingredients in the recipe, and pour in warm water with oil. Deputy Elastic dough, leave it for one hour in the heat under the film and divide into parts. Roll them into cakes 7-9 mm thick.
Finely chop the soft part of Chinese cabbage, garlic, green onions and herbs, and mix everything with minced meat. Season and add soy sauce. Put the filling on the pianse blanks, pinch the edges and steam them for about 40 minutes.
4. Pyanse with rice flour
Standard stuffing for pianse, but 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.
Cooking: Dissolve yeast and sugar in warm water and leave for 5 minutes. Mix rice flour, salt and starch and knead into a firm dough. Add oil, knead again, and leave it warm for 1 hour.
Chop the cabbage and onion very finely, grate the carrots, and mix the vegetables with the minced meat. Season the stuffing. Divide the dough into pieces and roll out the cakes to about 8 mm thick. Lay out the filling on each, pinch the edges and steam the Korean pyanse for about 40 minutes.
5. Pyanse in a slow cooker
If your multicooker has a steamer mode, this is a great excuse to cook pyanse.
You will need: 300 ml water, 600 g flour, 1 tsp. sugar, 7 g dry yeast, 1 tbsp. vegetable oil, 400 g minced meat, 500 g Beijing cabbage, 1 onion, 6 cloves of garlic, 3 tbsp. soy sauce, spices.
Cooking: Dissolve sugar and yeast in warm water, leave for 10 minutes, and gradually stir in the flour. Add butter to the dough, knead and leave it warm for 1 hour, and then divide into parts and roll into cakes about 8 mm thick.
Finely chop Chinese cabbage with onions, and stew a little in a dry frying pan. When they cool down, add to the minced meat. Add garlic, spices and soy sauce there. Put the filling on the cakes, pinch the edges and cook pyanse in a slow cooker for 40 minutes in the “Steamer” mode.
6. Pianse with kimchi in a hurry
The dough, of course, will have to wait, but the filling is ready!
You will need: 220 ml water, 1 tsp. dry yeast, 2 tsp sugar, 0.5 tsp salt, 400 g flour, 1 tbsp. starch, 1 pinch of soda, 2 tbsp. vegetable oil, 600 g kimchi.
Cooking: Dissolve yeast and sugar in warm water and leave for 5 minutes. Mix the sifted flour, starch, salt and soda, and gradually stir the mixture into the water. At the end, add oil and knead the dough again. Leave it warm for an hour, and roll out the cakes to 10 mm thick. Put the kimchi onPyanse each blank, pinch the edges and cook the pies for about 40 minutes for a couple.
7. Pyanse with minced beef and Korean carrots
Carefully add spices to the filling, because Korean carrots are already spicy.
You will need: 220 ml of water, 20 ml of vegetable oil, 10 g of dry yeast, 380 g of flour, 5 g of sugar, 1 pinch of salt, 300 g of beef, 300 g of Korean carrots, 2 purple onions, spices.
Cooking: Dissolve sugar and yeast in warm water and leave for 10 minutes. Add salt and sifted flour, and knead the dough. Finely chop the beef and purple onion, chop the Korean carrots a little, mix everything and season.
Divide the dough into pieces, roll into layers of 8-10 mm, lay out the filling and carefully pinch the edges. Cook pyanse in a double boiler or in any convenient way for a couple for about 35-40 minutes.
8. Pyanse with chicken
This is not quite typical for Korean cuisine, but quite adapted to our latitudes, the pyangse recipe.
You will need: 300 ml water, 1 tsp. sugar, 7 g dry yeast, 0.5 tsp each soda and salt, 600 g flour, 1 tbsp. vegetable oil, 300 g chicken fillet, 400 g Chinese cabbage, 1 carrot, 2 tbsp. soy sauce, 5 cloves of garlic, spices.
Cooking: Dissolve sugar and yeast in warm water and leave for 7-10 minutes. Mix the sifted flour, soda and salt, pour into the water and knead the dough. At the end, add butter, and leave the dough warm for an hour. Roll out the dough into flat cakes up to 10 mm thick.
Pass the chicken fillet through a meat grinder, finely chop the cabbage, grate the carrots, chop the garlic and mix everything. Season minced meat and add soy sauce. Put the filling on the cakes, pinch the edges of the pyanse and steam them for about 35-40 minutes.