Korean Sweet Stuffed Pancakes (Hotteok)

Instructions

1. 1

   Finely chop 30 g walnuts into tiny 2 mm pieces. Warm 150 ml milk until warm to the touch (around 35°C). In a small bowl, stir 70 g dark brown sugar, 3 g ground cinnamon, and chopped walnuts together for the filling. Set aside along with a wide nonstick skillet and a wide spatula.

2. 2

   In a large mixing bowl, whisk warm milk with 4 g instant yeast and 10 g dark brown sugar. Let stand for 5 minutes until frothy bubbles form. Add 200 g wheat flour and 50 g glutinous rice flour. Stir with a wooden spoon, then knead by hand for 3 minutes into a sticky, soft dough.

3. 3

   Cover the bowl with a damp cloth or plastic wrap. Leave in a warm, draft-free spot for 45 minutes. The dough should double in volume and show stretchy, airy bubbles beneath the surface. If the kitchen is cool, allow an extra 15 minutes until light and visibly puffy.

4. 4

   Coat your hands with a few drops of vegetable oil. Divide dough into 4 equal pieces. Flatten one piece in your palm into a 10 cm circle. Place 1 heaped tablespoon of nut-sugar filling in the center, gather dough edges over the filling, and pinch firmly to seal into a smooth ball.

5. 5

   Heat 15 ml vegetable oil in the wide nonstick skillet over medium heat. Place balls seam-side down, 3 cm apart. Fry 1 minute until bottom sets, then press firmly flat with a wide spatula into 1 cm thick discs. Reduce heat to medium-low; fry 3 minutes until bottom turns golden brown.

6. 6

   Flip pancakes with the spatula and drizzle remaining 15 ml oil around the skillet edges. Press gently and cook 3 to 4 minutes over medium-low heat until second side is golden brown and sugar inside is melted into warm syrup. Serve hot directly on plates.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min