Pyunsoo

Pyunsoo Recipe Pyunsoo Recipe directions Pyunsoo dumpling directions

Category

Banchan

About

“Pyun” means Thin, Low ,or Flat and “Soo” means Water. I assume Pyun refers to the shape of dumpling which is square and kind of flat and Soo refers to the way of serving this dish. Pyunsoo was originated from “Gae-sung,” one of the main cities in North Korea. During the summer time, we use perishable vegetables like cucumber or squash to make these dumplings and serve them in either ice cold beef broth or alone with soy sauce.
Considered somewhat fancy and traditionally, this dumpling used to be enjoyed by kings during the summer time. I serve my guests this dish as an appetizer exactly the same way as the photo to the left. I fill bamboo steamers with ice cubes and arrange the dumplings on top and garnish them with bamboo leaves. It never fails to wow my guests.

 

Ingredients (makes about 25 dumplings)

Dumpling Wraps (square): 25
Ground Beef: 1 cup
Dried Shitake mushroom: 3
Squash: 1
Cucumber: 1
Egg white: 1
Pine nuts: 50
Flour: About 1/2 cup
Salt
Sesame oil
Beef Seasoning:
Soy sauce: 1 Tbsp
Sugar: 1 tsp
Green onion minced: 1 Tbsp
Garlic minced: 1 tsp
Roasted Sesame seed crushed: 1 Tbsp
Sesame Oil: 2 tsp
Black pepper: 1/2 tsp
Mushroom Seasoning:
Soy sauce: 1 tsp
Sugar: 1/2 tsp
Black pepper: pinch
Sesame oil: A drop

 

Directions

1. Gather all the ingredients together

2. Sumberger dried Shitake mushrooms in a bowl of hot water until soft. Drain water out of mushrooms by squeezing them with hands. Take stems off and cut thin julienne. Mix mushrooms with seasoning and stir fry it in a hot oiled pan. Cool it down.

3. In a bowl, add ground beef and beef seasoning ingredients and mix well. Stir fry it in a hot oiled pan and cool it down.

4. Cut squash in about 1inch/2cm length, slick skin off, and julienne. Sprinkle 1 Tbsp of salt on julienned squash skin and when it is slightly wilted, rinse it under cold running water, squeeze it gently with hands. Sit fry it in a hot pan very quickly about 10 seconds and season it with salt and sesame oil. Cool it down.

5. Prepare cucumber exactly the same was as squash.

6. Mix beef, mushroom, squash, and cucumber. You are done with stuffing part. (Was’nt it easy and fun?)

7. Now the real fun begins! Time for forming dumpling!!!! Gather wraps, egg white, pine nuts, stuffing, and floured sheetpan.

8. Take one wrap out of package and put it in front of you.

9. Take a spoonful of stuffing, put it right in the middle of wraps, and top it with 2 pine nuts.

10.Wet around all edges of wrap with egg white.

11. Bring opposite corners together and pinch close as shown in step by step picture above

12. Line them up in a lightly floured sheet pan

13. Cook the dumplings in a pot of boiling water. Stuffing is precooked so it doesn’t take a longtime, about 1 minute.
When the wrap looks translucent, take dumplings out and cool them down.