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Pigodi — Korean Steamed Meat Buns

Pigodi are Korean buns with a meat filling — really delicious!

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Pigody - Korean meat pies or dumplings
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 6 g
Fats 18 % 7 g
Carbohydrates 67 % 26 g
184 kcal
GI: 15 / 0 / 85
    1. Sift the flour into a deep bowl, make a well, pour in warm water, add the salt and yeast, and knead a soft but non-sticky dough. You may need a little more or less flour depending on its quality. Cover the dough with a clean towel and leave it to rise in a warm place. Then punch it down and let it rise again. 2. Cut the pork into small pieces. 3. Shred the cabbage. 4. Sauté the chopped onion and pork in oil. Once the meat juices have cooked off, add the cabbage, salt, pepper, and coriander. Mix well, cook for about 3 minutes, and turn off the heat. Let it cool. The filling is ready! 5. Punch down the risen dough and divide it into 3 parts. Roll each into a log, cut into pieces (about 40–50 grams each), and roll each piece into a ball. 6. Roll each ball into a small round and place 1 tablespoon of filling in the center. 7. Pinch the edges together at the top in a braided pleat (or any way you like) to form a bun. 8. Bring water to a boil in a steamer or multicooker. Lightly grease the steamer tray with oil and arrange the buns, leaving a little space between them. Steam, covered, for 30–40 minutes. 9. Make the sauce: to the soy sauce, add the vinegar, oil, coriander, ground black pepper, and ground red pepper. 10. Add the pressed garlic, pour in the water, and stir. Let the sauce rest for 10–15 minutes. 11. Arrange the finished, wonderfully tasty pigodi on a platter, cut a slit in the top of each bun with a sharp knife, spoon 1 teaspoon of the sauce inside, and tuck in a little Korean-style carrot. Garnish with fresh herbs and serve hot right away.

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Dry yeast - 410  kcal/100g
  • Korean carrots - 134  kcal/100g

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