Bit-songpyeon (빗송편)
Korea
Traditional Korean crescent dumplings made from rice flour, colored with bright beet juice and filled with a fragrant mixture of toasted sesame, honey, and sugar. Served slightly steamed with a light sweet note.
Ingredients
- 2-3 pcs red beet
- 2 cup rice flour
- 1 cup water
- 1 tsp sesame oil
- 0.33 cup sesame seeds
- 1 tbsp sugar
- 1 tbsp honey
- 1 pinch salt
Steps
-
In a small saucepan bring 1 cup of water to a boil, add 2–3 slices of red beet and simmer until the water volume reduces by about half.
-
Sift 2 cups of rice flour into a bowl, add 4 tablespoons of hot beet water and stir quickly; if needed, add more water by 1 teaspoon at a time until the dough becomes soft but not sticky.
-
Knead the dough, pressing and stretching it with the fifth part of your hand, folding and rotating, continue kneading for 2–3 minutes.
-
Cover the dough with plastic wrap or a damp towel and let it rest for 20–30 minutes.
-
In a blender or coffee grinder coarsely grind toasted sesame seeds, add 1 tablespoon sugar, 1 tablespoon honey and a pinch of salt, mix until homogeneous – the filling is ready.
-
Break off a small piece of dough (about 2.5 cm) and shape it into a ball.
-
Make an indentation in the ball, place ½ teaspoon of filling and pinch the edges together tightly.
-
Gently compress the shape in your palm, then carefully roll the ball between your palms to give it a smooth surface.
-
Shape the dumpling into a crescent.
-
Steam the crescents in a steamer for 20 minutes, using 1 cup of water to generate steam.
-
Transfer the cooked crescents to a large bowl of cold water for quick cooling, drain in a colander and lightly brush with sesame oil.