Sweet filled Korean pancakes (Print Version)
# Ingredients:
→ For the dough
01 -
1 cup warm water
02 -
2 tbsp sugar
03 -
2 tsp active dry yeast
04 -
1/2 tsp kosher salt
05 -
1 tbsp vegetable oil
06 -
2 cups all-purpose flour
→ For the filling
07 -
3/4 cup packed light brown sugar
08 -
1 tbsp ground cinnamon
09 -
2 tbsp chopped pecans (or walnuts or unsalted peanuts)
→ For preparation
10 -
1/3 cup all-purpose flour
11 -
Vegetable oil for cooking
# Instructions:
01 -
Combine the water, sugar, yeast, salt, and vegetable oil in a large bowl and stir well to dissolve the yeast. The water should be warm, just below too warm to touch.
02 -
Stir in the flour and knead the dough in the bowl until smooth, about two minutes. The dough will be very sticky - it will feel less like 'kneading' and more like just moving around sticky paste.
03 -
Cover the bowl with plastic wrap and let stand at room temperature until the dough doubles in size, about one hour.
04 -
With well-oiled hands, knead the dough in the bowl for five minutes to deflate the gas bubbles and make it smooth again. Re-cover with plastic wrap and let rest at room temperature for another 30 minutes.
05 -
Combine all of the filling ingredients (brown sugar, cinnamon, and chopped pecans) in a small bowl, mix well.
06 -
Dust a large cutting board with the 1/3 cup flour. With well-oiled hands, knead the dough in the bowl to deflate the gas bubbles, about five minutes. Transfer the sticky dough to the board and shape it into a ball. With floured hands, divide the dough into 8 equal pieces. Shape each piece into a ball.
07 -
Flour your hands, flatten one ball of dough and spoon about 2 tbsp of filling in the center. Gather the edges together and pinch to seal. Repeat for all 8 balls of dough. You can cover the filled balls with plastic wrap to prevent drying, or work quickly.
08 -
Heat a 10- to 12-inch nonstick skillet over medium heat. Add about 1-2 tablespoons of vegetable oil and swirl the skillet to coat evenly. Place the filled hotteok in the skillet, seam side down. I fried two at a time - be careful not to crowd the pan.
09 -
When the bottom turns light golden brown, about 1-2 minutes, turn the hotteok over and press each one down using the back of a spatula to make a thin disc. Cook for another 1-2 minutes on the second side, until you start to see the syrup through the dough. Be careful not to let the syrup leak out and burn.
10 -
Carefully remove the hotteok from the pan and set aside on a plate lined with wax paper. Don't stack the hot hotteok on top of each other. Wipe the skillet clean using a paper towel and tongs, and add clean oil. Repeat the frying process for the remaining hotteok. Enjoy immediately - remember the filling will be very hot!
# Notes:
01 -
Hotteok (호떡) is a popular street food snack in Korea.
02 -
The dough will be very sticky - this is normal.
03 -
Be careful when biting into freshly cooked hotteok as the filling gets extremely hot.