Refreshing Summer Dumplings: Pyeonsu
Crafting Elegant Summer Dumplings: Pyeonsu
Pyeonsu, a delightful summer dumpling, is a frequent favorite at Simsul’s home during the hot season. Its simple ingredients and beautiful shape make it a joy to prepare and eat. Enjoy it as a standalone dumpling or served chilled with a refreshing broth for a dual culinary experience. Make this Pyeonsu and beat the summer heat!
Dumpling Filling Ingredients
- Beef (lean cut) 300g
- Zucchini 2
- Shiitake mushrooms 6
- Bean sprouts 400g
- Soy sauce 4 Tbsp
- Minced garlic 1 Tbsp
- Cheongju or rice wine 2 Tbsp
- Ground black pepper, to taste
- Salt, to taste
- Sesame oil, to taste
- Pine nuts, to taste
- Cooking oil, for stir-frying
- Store-bought dumpling wrappers (optional)
Homemade Dumpling Wrapper Ingredients
- All-purpose flour 3 cups
- Salt 1/2 Tbsp
- Water 1 cup
- All-purpose flour 3 cups
- Salt 1/2 Tbsp
- Water 1 cup
Cooking Instructions
Step 1
First, if you’re making your own dumpling wrappers: in a bowl, combine 3 cups of all-purpose flour with 1/2 Tbsp of salt and mix well. Sifting the flour beforehand can result in even smoother wrappers.
Step 2
Gradually add 1 cup of water to the flour mixture, stirring to form a dough. Adjust the water amount as needed based on the flour’s consistency. Once a cohesive dough forms, knead it vigorously with your hands until it’s smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for at least 30 minutes; this resting period will make the wrappers chewier.
Step 3
Wash the zucchini thoroughly, trim the ends, and cut them into approximately 3cm lengths. Using a knife, carefully pare away the skin and seeds from each segment. Then, thinly julienne the zucchini. Sprinkle a little salt over the julienned zucchini and let it sit for about 10 minutes to draw out excess moisture.
Step 4
Squeeze out the excess water from the salted zucchini. Heat a lightly oiled pan over high heat and quickly stir-fry the zucchini. Cook just until it softens slightly – this quick stir-fry helps maintain its crisp texture without making it mushy.
Step 5
For the beef, choose a lean cut like eye round, totaling 300g. Finely julienne or mince the beef. Marinate it with 4 Tbsp soy sauce, 2 Tbsp Cheongju or rice wine, 1 Tbsp minced garlic, and a pinch of ground black pepper. Mix well.
Step 6
Remove the stems from the shiitake mushrooms, clean them, and finely julienne them to a similar thickness as the beef.
Step 7
Trim the roots and any darkened ends of the bean sprouts, then wash them thoroughly. Blanch the sprouts in boiling water with a pinch of salt for about 1 minute. Immediately rinse them under cold water and squeeze out as much moisture as possible. Cut the blanched sprouts into 2-3 segments, then season with a pinch of salt and a drizzle of sesame oil. Mix gently. Be careful not to overcook the bean sprouts, as they can become too soft.
Step 8
Heat a lightly oiled pan over medium-high heat. Add the marinated beef and stir-fry. Once the surface of the beef starts to turn white, add the julienned shiitake mushrooms. Continue to stir-fry until most of the liquid released by the ingredients has evaporated. Thoroughly cooking the filling prevents the dumplings from becoming watery.
Step 9
In a large bowl, combine the stir-fried beef and mushrooms, the sautéed zucchini, and the seasoned bean sprouts. Add salt, sesame oil, and toasted sesame seeds to your preference, and gently mix everything together. Be careful not to mash the ingredients. Prepare the pine nuts by removing their tips.
Step 10
Take the rested dumpling dough and lightly dust your work surface with flour. Roll out the dough thinly with a rolling pin. Cut it into approximately 8cm square pieces. If you are using store-bought wrappers, you can skip this step.
Step 11
Place a portion of the prepared filling onto the center of a square dumpling wrapper. Add about 3-5 pine nuts on top for a lovely texture and nutty flavor.
Step 12
Bring the four corners of the square wrapper together towards the center, overlapping them. Press firmly to seal the edges securely, ensuring the filling won’t escape. Gently opening the top slightly can create a beautiful, flower-like appearance.
Step 13
By carefully sealing the overlapped corners, you’ll create a square, pouch-shaped dumpling known as ‘Pyeonsu’. Ensure the seams are well-sealed to prevent them from bursting during steaming.
Step 14
If using store-bought wrappers: lightly brush the edges of the wrappers with water. This helps them stick together firmly. Place two wrappers side-by-side, add a portion of the filling in the center of one wrapper, and then place the second wrapper on top, aligning them.
Step 15
Fold the stacked wrappers in half, enclosing the filling. Press the edges firmly together to seal. Ensure there are no air pockets trapped inside as you press.
Step 16
Starting from one edge, gently roll the dumpling wrapper inwards, creating a spiral. Continue rolling until you form a shape resembling a rosebud.
Step 17
Lightly dampen the end of the rolled wrapper with water and press it to secure the roll. This technique results in a beautiful, rose-shaped Pyeonsu.
Step 18
Prepare a steamer by filling it with water and bringing it to a rolling boil. Once the steam is strong, carefully arrange the Pyeonsu dumplings in the steamer basket, leaving some space between them. Cover and steam over high heat for about 15 minutes, or until the wrappers become translucent and the filling is fully cooked.
