Hotteok Sweet Filled Pancakes
Yeasted dough sealed around brown sugar, cinnamon, and walnuts, then pressed flat on a griddle until the filling melts to syrup. Chewy from a little glutinous rice flour, crisp at the edges.
- 1
Whisk the all-purpose flour, glutinous rice flour, granulated sugar, yeast, and salt in a large bowl. Pour in the warm water and 1 tablespoon oil and stir to a soft, sticky dough.
- 2
Knead in the bowl 3 to 4 minutes until smooth. Cover and leave in a warm spot for 1 1/2 hours, until doubled and slack.
- 3
Stir the brown sugar, cinnamon, and chopped walnuts together in a small bowl. Keep it dry until the moment you fill, or it will dissolve.
- 4
Oil your hands well. Punch down the dough and divide it into 8 pieces. Flatten one into a 3-inch disk, put a heaping tablespoon of filling in the center, gather the edges over it, and pinch tightly sealed.
- 5
Heat 1 tablespoon of oil in a skillet over medium heat. Set 2 or 3 balls in seam side down and cook 30 seconds, then press each flat to about 4 inches with an oiled spatula.
- 6
Cook 1 to 2 minutes per side, until deep golden and the filling is visibly molten at the edges. Repeat with the rest, adding oil between batches.
- 7
Let them sit 2 minutes before eating. The sugar inside turns to syrup and comes out well above boiling point.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons glutinous rice flour
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 3/4 teaspoon salt
- 3/4 cup warm water (about 110°F)
- 1 tablespoon vegetable oil, plus about 3 tablespoons for cooking
- 1/2 cup packed dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/3 cup walnuts, finely chopped
Instructions
- 1
Whisk the all-purpose flour, glutinous rice flour, granulated sugar, yeast, and salt in a large bowl. Pour in the warm water and 1 tablespoon oil and stir to a soft, sticky dough.
- 2
Knead in the bowl 3 to 4 minutes until smooth. Cover and leave in a warm spot for 1 1/2 hours, until doubled and slack.
- 3
Stir the brown sugar, cinnamon, and chopped walnuts together in a small bowl. Keep it dry until the moment you fill, or it will dissolve.
- 4
Oil your hands well. Punch down the dough and divide it into 8 pieces. Flatten one into a 3-inch disk, put a heaping tablespoon of filling in the center, gather the edges over it, and pinch tightly sealed.
- 5
Heat 1 tablespoon of oil in a skillet over medium heat. Set 2 or 3 balls in seam side down and cook 30 seconds, then press each flat to about 4 inches with an oiled spatula.
- 6
Cook 1 to 2 minutes per side, until deep golden and the filling is visibly molten at the edges. Repeat with the rest, adding oil between batches.
- 7
Let them sit 2 minutes before eating. The sugar inside turns to syrup and comes out well above boiling point.