Cooking Korean

  • Author:
  • Published: Mar 10th, 2009
  • Category: Recipe
  • Comments: 2

Pyunsoo [Pyun-soo]

Tags: , , , , ,


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

*Ingredients (makes about 25 dumplings)
Dumpling Wraps(square): 25

Ground Beef: 1 cup
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

Dried Shitake mushroom: 3
Soy sauce: 1 tsp
Sugar: 1/2 tsp
Black pepper: pinch
Sesame oil: A drop

Squash: 1
Cucumber: 1
Egg white: 1
Pine nuts: 50
Flour: About 1/2 cup
Sesame oil



1.Gather all the ingredients together

2.Sumberger dried Shitake mushrooms in a bowl of hotwater 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 hot oiled pan. Cool it down.

3.In a bowl, add ground beef and beef seasoning ingredients and mix well.,br> 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 as shown in picture.
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 same was as squash.

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



1.Now the fun process begins…time for forming dumpling!!!! Gather wraps,egg white,pine nuts,stuffing,and floured sheetpan.

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

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

4.Wet aournd all edges of wrap with egg white.

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

6.Line them up in a lightly floured sheet pan

7.Cook 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.

Enter your email address:
Don't worry.It's spam free

free counters

© 2009 Cooking Korean. All Rights Reserved.

This blog is powered by Wordpress and Magatheme by Bryan Helmig.