Pyang-se is a wonderful-looking and no less wonderful-tasting Korean steamed patties. The dough is extremely soft and tender. Juicy, flavorful filling of cabbage with meat gives the dish a zest and makes the pies not only very juicy, but also satisfying. These pies are prepared quite simply in a slow-cooker-pressure cooker. Try and enjoy!
In a bowl, combine warm water, 1 tsp salt, sugar and yeast. Stir and leave in the heat for 5-10 minutes.
Add our mixture and 20 g of vegetable oil to the sifted flour.
Knead dough. It should be smooth, elastic and manageable. Remove to a warm place for 1-1.5 hours.
Next, pour 30 g of vegetable oil into the bowl of a pressure cooker. To put a program of "Frying/deep-Fried". Cut the onion and cabbage into rings. Fry in a slow cooker until Golden.
In a bowl, mix the minced meat with fried onions and cabbage, add the chopped herbs, pepper, 0.5 tsp salt (to taste) and mix everything.
During this time, the dough should increase 2-3 times.
Divide the finished dough into eight identical balls.
Roll each ball into a flat cake, distributing the dough with your hands or using a rolling pin. Put the filling in each ball.
Carefully fasten the edges so that the dough does not disperse when lifting.
In the bowl of a slow-cooker-pressure cooker, pour water, put a stand for the steaming bowl.
Cover the bowl with butter and put "Pyang-se" inside it. Put the bowl on a stand in a slow cooker. Close the cover. Install the program "for a COUPLE". Cooking time is 20 minutes. Click the "START" button"
Ready "Pyang-se" put in a plate. Serve with soy sauce and Korean carrots.