Hotteok (Korean Stuffed Pancake)
Hotteok are a real popular Korean street food snack. They are stuffed pancakes with a variety of fillings. They are mostly filled with sugar, seeds and nuts. Other variations include red beans, nutella, cheese, meats, and even japchae.Making the dough is fairly simple. Mix together the dry ingredients. Add in the wet ingredients plus the yeast starter. Cover with plastic wrap and let rise for 2 hours. Mix together the filling ingredients. I used pumpkin seeds and sesame seeds. When ready to stuff, make sure to heavily oil your hands. This allows the dough to not stick to you. Take a golf ball size piece of dough and flatten it in your hand. Take 2 tbsp of the filling and put it in the center of the dough. Crimp the edges back together and carefully roll back into a ball shape.When ready to cook, heat up cooking oil on a griddle. Place no more then 4 of the dough balls on the griddle. Cook them for 2-3 minutes until the bottom is crispy. Flip one of the hotteok and flatten with a wide spatula. Do this to the rest of them. Make sure to flip and flatten one at a time instead of flipping them all at once, then flattening. You don’t want them to all fry on the flipped side at the same time before they’re flattened because the dough will tear open and filling will leak out once you try to press them.
Equipment
- wide spatula
Ingredients
Dry Ingredients
- 2 cups flour
- 1/2 cup glutenous rice flour
- 1 tbsp sugar
- 1 tsp salt
Wet Ingredients
- 1 1/4 cup milk
- 1 tbsp vegetable oil
Yeast Starter
- 1 packet dry yeast
- 1/4 cup warm water
- 1 tsp sugar
Filling
- 1/4 cup sugar
- 1/4 cup brown sugar
- 10 tbsp nuts or seeds finely crushed
- 1/2 tsp cinnamon
Other
- 1/4 cup vegetable oil for frying
- vegetable oil for coating hands
Instructions
- Mix together all of the yeast starter ingredients. Let the yeast eat the sugar for at least 10 minutes. The yeast will look foamy when ready to use.
- Mix together all of the dry ingredients.
- Mix in the milk, oil, and yeast starter. Cover with plastic wrap and let rise in a warm area for 2 hours.
- The dough will have more than double it’s size.
- While the dough is rising, mix together all of the filling ingredients.
- Heavily oil your hands. If you don’t, the dough will stick to you. Take a piece of dough about the size of a golf ball and flatten it in your hand.
- Take 2 tbsp of the filling and place it in the center of the dough. Then carefully crimp the edges together and form back into a ball shape.
- You should yield 8-10 hotteok.
- Heat up cooking oil in a griddle over medium high heat. Place 4 of the hotteok on the griddle. Cook for 2-3 minutes. Make sure to not overcrowd the griddle since these will be pressed.
- Flip the hotteok.
- With a wide spatula, press down and flatten the hotteok. Cook for another 2-3 minutes.
- Let the hotteok rest on a wire rack before serving.
