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Pyeonsu (편수)

2017-12-15

Pyeonsu (편수)

These traditional dumplings stuffed with vegetables were enjoyed on the occasion of Yudu, or June 15 on the lunar calendar. The name “pyeonsu” refers to something small floating on the water in the Chinese characters. Pyeonsu is a variation of Chinese-style dumplings that were introduced into Gaeseong, which had been well known as a prosperous international trade city since the Goryeo Dynasty. Pyeonsu is one of the local specialties of Gaeseong. Stuffed with vegetables, such as cucumber and zucchini, the square-shaped dumplings are steamed and cooled. You can eat the cool dumplings or enjoy them in cold broth.

Main Ingredients :
(Serves 2)
Pyeonsu filling : 200 g bean sprouts, 1/2 zucchini, 1 cucumber, 7 shiitake mushrooms, 1 tbsp cooking oil, 1 tsp sesame oil, salt, pepper
Pyeonsu skin : 190 g flour, 100cc water, 1/2 tsp salt
Garnish : 3 eggs (jidan-yellow and white egg pancakes), 10 g pine nuts
Sauce (soy sauce mixed with vinegar) : 2 tbsp soy sauce, 2 tbsp sugar, 2 tbsp vinegar

Spices :
Broth : 1.5 L water, 200 g radish, 5 g (2 pieces) dasima (seaweed), 20 g garlic, 4 g ginger, 40 g green onion, 10 g dried anchovies
Broth seasoning : 2 tbsp soy sauce, 2 tbsp refined rice wine, 1 tbsp salt, kimchi liquid 50cc


Knead dough for pyeonsu skin and ripen it in the refrigerator for 30 minutes. Knead dough for pyeonsu skin and ripen it in the refrigerator for 30 minutes.
Put broth ingredients in a pot and boil them for 20 minutes in medium heat. When the broth has boiled long enough, filter it out through a strainer. For seasoning, add soy sauce, refined rice wine, salt and kimchi liquid to the broth.Put broth ingredients in a pot and boil them for 20 minutes in medium heat. When the broth has boiled long enough, filter it out through a strainer. For seasoning, add soy sauce, refined rice wine, salt and kimchi liquid to the broth.
For dumpling filling, parboil the bean sprouts. Peel the cucumber and zucchini and slice the skin into strips. Preserve the julienne cucumber and zucchini in 1/2 teaspoon of salt for five minutes before squeezing water from them. Slice the shiitake mushrooms thin, too.For dumpling filling, parboil the bean sprouts. Peel the cucumber and zucchini and slice the skin into strips. Preserve the julienne cucumber and zucchini in 1/2 teaspoon of salt for five minutes before squeezing water from them. Slice the shiitake mushrooms thin, too.
Put the sliced cucumber, zucchini and shiitake mushrooms on the frying pan with 1/2 tablespoon of cooking oil and stir-fry them. You can add some salt and pepper. Put the blanched bean sprouts and the stir-fried vegetables in a bowl and mix them with 1/2 tablespoon of sesame oil. Put the sliced cucumber, zucchini and shiitake mushrooms on the frying pan with 1/2 tablespoon of cooking oil and stir-fry them. You can add some salt and pepper. Put the blanched bean sprouts and the stir-fried vegetables in a bowl and mix them with 1/2 tablespoon of sesame oil.
For garnish, stir-fry pine nuts for 4-5 minutes in low heat. Fry jidan(yellow and white egg pancakes) and slice it thin. For garnish, stir-fry pine nuts for 4-5 minutes in low heat. Fry jidan(yellow and white egg pancakes) and slice it thin.
Roll the dough thin and wide. Cut the dough into pieces in a rectangular shape. Each piece should be 8*8 cm. Roll the dough thin and wide. Cut the dough into pieces in a rectangular shape. Each piece should be 8*8 cm.
Wrap the filling in the dumpling skin Wrap the filling in the dumpling skin
Spread the cotton cloth on the bottom of the steamer and steam the pyeonsu for five minutes. Spread the cotton cloth on the bottom of the steamer and steam the pyeonsu for five minutes.
Put the steamed pyeonsu in a bowl and fill the bowl with the cold broth. Garnish it with pine nuts and the sliced jidan. Serve the dish with soy sauce mixed with vinegar. Put the steamed pyeonsu in a bowl and fill the bowl with the cold broth. Garnish it with pine nuts and the sliced jidan. Serve the dish with soy sauce mixed with vinegar.

☑ Ripen the flour dough in the fridge for 30 minutes so the dough can absorb more moisture and the dumpling skin becomes more elastic.
☑ Kimchi liquid in the broth adds a spicy, refreshing taste, which is ideal for summer.
☑ The boiled broth should not be put in the fridge right away. Cool it first. The hot broth may spoil other foods in the fridge.
☑ Adding heat to bean sprouts makes them lose moisture. Don’t stir-fry bean sprouts. Parboiling is enough
☑ Mixing the filling with sesame oil will add unique flavor and aroma.
☑ Cover the dumpling skin with a wet cloth not to make it dry.
☑ For the soy sauce mixed with vinegar, mix soy sauce, sugar and vinegar in the same ratio. Adding some minced onion or red pepper will make the sauce tasty.

Put the steamed pyeonsu in a bowl and fill the bowl with the cold broth. Garnish it with pine nuts and the sliced jidan. Serve the dish with soy sauce mixed with vinegar.
Seon Dong-ju: Head Chef of the Menu Development & Consulting Division of CJ Freshway

Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Instructor of CJ Cooks / Host of Hansik Cooking Class


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