Cook in a stove over gas for 45 minutes.
Cook in a multicooker pyanse for 40 minutes in the “Steam cooking” mode.
Cook pyanse in a double boiler for 50 minutes.
How to cook pyanse
Products for 12 pies
For filling
Minced meat – half a kilo
Cabbage – 300 grams
Onions – 200 grams
Garlic – 4 prongs
Salt – 1 teaspoon
Ground pepper – 2 pinches
dough
Milk 3,5% fat – 1,25 cups
Flour – 600 grams
Chicken eggs – 2 pieces
Yeast – bag 11 grams
Butter – 2 tablespoons
Salt – 1 pinch
cooking stuffing
1. Peel the onion, garlic and cabbage from the top layers and chop finely.
2. Defrost the minced meat if necessary and slightly break it with a fork.
3. Put cabbage, onion and garlic in a large container, sprinkle with salt and crush well so that the vegetables give juice.
4. Mix the minced meat with cabbage, garlic and onion, mix – the filling for the pyanse is ready.
Preparation of the dough
1. Heat the milk to a temperature invisible to the touch (35-40 degrees).
2. Melt the butter.
3. Measure out 300 grams of flour, sift, mix with yeast and add to milk, knead the dough.
4. Cover the dough and leave the dough in a warm place for 1 hour.
5. Stir the dough, add salt, melted butter and remaining flour.
6. Knead the dough for 7-10 minutes until elastic.
7. Put in a warm place for 2 hours, knead once every 1 hour, then use the dough for pyanse.
Pyanse formation
1. Roll out the dough, lay out the filling.
2. Pinch the pie.
3. Put the pyanse in 1 layer on the dishes of a steamer, multicooker or mantover, previously greased with butter.
Cooking pence
Cook over steam for 40-50 minutes, if there are several layers of panse – 15-20 minutes longer.
Delicious facts
Pyanse are Korean steamed pies that have become widespread as fast food in the Far East, literally translated as “upper class”.
The classic pyanse is served with Korean-style spicy carrots and tomato sauce. The pie opens along the seam from above, tomato sauce is put inside and spicy carrots are laid out. Additionally, you can serve soy sauce.
When cooking, the pyanse increases in size by 20-30 percent, therefore, when laying out the pies on a dish, it is necessary to leave a space of 2 centimeters from each other.
It is necessary to lay out the pyanse on a dish of a double boiler or a mantool with a seam up so that the seam does not come apart. Otherwise, the juice may leak out of the filling.
For pyansa, you can use minced meat or finely chopped meat, the obligatory products are minced meat, cabbage, onions and garlic. Additional products – herbs, spices.