Pyeonsu (Square Dumpling )

Pyeonsu

Pyeonsu

Square Dumpling Pyeonsu is a steamed square dumpling stuffed with vegetables and beef. Pyeonsu is served chilled or floating in a cool soy sauce soup. It is a summer delicacy. The dish gets its name from the Chinese characters for the word, ‘pyeonsu’ which means ‘a small fragment on the water.’

Ingredients - broth 200 g beef(brisket , shank) 2 kg (10 cups) water 9 g (½ tbsp) clear soy sauce 8 g (2 tsp) salt - dumpling skin 190 g (2 cups) wheat flour 2 g (½ tsp) salt 90 g (6 tbsp) water - fragrant seasoning 40 g green onion 20 g (4 cloves) garlic - 250 g mung bean sprouts 1 kg (5 cups) water 2 g (½ tsp) salt - 150 g (½ ea) pumpkin1 g (¼ tsp) salt - 150 g minced beef (top round) - 15 g (3 stems) brown oak mushrooms - 10 g (1 tbsp) pine nuts - seasoning sauce 18 g (1 tbsp) soy sauce 4 g (1 tsp) sugar 4.5 g (1 tsp) minced green onion 2.8 g (½ tsp) minced garlic 0.3 g (⅛ tsp) ground black pepper 2 g (1 tsp) sesame salt 4 g (1 tsp) sesame oil - 2 kg (10 cups) steaming water - 60 g (1 ea) egg - 15 g (3 stalks) watercress 3.5 g (½ tbsp) wheat flour - 13 g (1 tbsp) edible oil - vinegar soy sauce 18 g (1 tbsp) soy sauce 15 g (1 tbsp) vinegar 15 g (1 tbsp) water 3 g (½ tbsp) pine nuts powder

AMT after cook AMT per 1 Temp. Heat time Cook time Cooker 2kg(4 portions) 500g 4~10℃ 1 Hour 28 min 3 Hour 20㎝ Pot, 26㎝ Steam Cooker

Preparation 1. Clean blood of beef for broth with cotton cloths (190 g). Trim and wash the fragrant seasoning. Put the beef and water in the pot and boil it on high heat for 9 min. Reduce the heat to medium and simmer it for 30 min. Add the fragrant seasoning and simmer it for 20 min. more. Strain it through cotton cloths, season with salt and cool it down (1.4 kg). 2. Add salt and water to the wheat flour and knead (280 g). Wrap it with cotton cloths and let it sit for 30 min. 3. Clean blood of minced beef with cotton cloths (140 g). Soak the brown oak mushrooms in water for 1 hour, remove the stems. Wipe excess water with cotton cloths and shred it into 0.2 cm-thick and wide, season them respectively (40 g).【Photo 1】 4. Clean the pumpkin and cut it into 4 cm-long. Peel the skin off into 0.2 cm-thick round and shred it into 0.2cm-wide. Marinate with salt for 10 min, wipe water with cotton cloths (82 g). Remove the tails of mung bean sprouts and wash (230 g). Remove tops of the pine nuts and wipe the nuts with dry cotton cloths. 5. Panfry the egg for yellow/white garnish (thin sheet and then cut it into strips). Panfry the watercress after thick coating with wheat flour liquid and beaten egg. Cut them into 2 cm of diaper pattern. 6. Blend vinegar soy sauce. Recipe 1. Preheat the frying pan and oil. Stir-fry the beef and mushrooms for 3 min. respectively on medium heat. 2. Pour water in the pot and boil it on high heat for 5 min. When it boils, add the mung bean sprouts and salt, scald it for about 2 min. Drain water. Chop them into 0.5 cm-long (140 g). Preheat the frying pan and oil, stir-fry pumpkin for 10 sec. on high heat, maintaining green color, cool it down.【Photo 2】 . Provide filling stuffs with the mixture of beef, mushrooms, mung bean sprouts and pumpkin. Press and roll the kneaded dough with wooden roller to be 0.2 cm thickness, cut it into 7 cm square for dumpling skin. Stuff the dumpling skin with 13~15 g of fillings in the middle, put two pine nuts on it. Pinch four corners together to form square shape.【Photo 3】 4. Pour water in the steaming pot, heat it up for 9 min. on high heat. When it gives off steam, layer damp cotton cloths on the bottom of the pot, place the square dumplings on the damp cloths and steam it for 5 min. on high heat. 【Photo 4】 5. Place the square dumplings on a dish and pour the broth, top with fried egg strips and watercress. Serve it with vinegar soy sauce. Time Process Heat Control Preparatoin Soaking brown oak mushrooms, Kneading dumpling skin dough, Preparing sub stuffs   0min Simmering broth H-Heat 10 min. M-Heat 30 min. 40min Adding fragrant seasoning M-Heat 20 min. 50min Stir-frying beef and brown oak mushrooms, Scalding mung bean sprouts, Stir-frying pumpkin M-Heat 6 min. H-Heat 7 min. H-Heat 10 sec. 70min Shaping square dumplings and steaming H-Heat 14 min.   Tip Steamed square dumplings may be served with vinegar soy sauce without broth.(Pyeonsu)