Hobak hotteok (Pumpkin stuffed Korean pancake)

Method8 steps

1. 1

   Step 1: Warm a large bowl by rinsing with warm water and emptying it. Add the measured 1/3 cup warm water, then stir in the 2 tbsp dough sugar, 1 tbsp dough oil and 2 1/4 tsp active dry yeast. Leave about 10 minutes until bubbly.

   yeast activation · 10 minUses Warm water, as needed to warm the bowl, then discard · 2 1/4 tsp active dry yeast (one package) · ⅓ cup warm water · 2 tablespoons sugar · 1 tablespoon canola or corn oil

   
2. 2

   Step 2: Sift the flour (1 3/4 cups), glutinous rice powder (3/4 cup), and salt (1 teaspoon) together. Add the milk (1/2 cup), pumpkin and flour mix to the yeast water. Knead until everything is well incorporated. The dough will be a little sticky.

   Uses Activated yeast mixture · 1/2 cup warm milk · 1/2 cup warm prepared kabocha or pumpkin puree, fresh or canned · 1 3/4 cups all-purpose flour · 3/4 cup glutinous rice powder (aka sweet rice) · 1 teaspoon salt

   
3. 3

   Step 3: Cover with plastic wrap. Place it in a warm place and let it rise until doubled, about an hour.

   first rise · 60 minUses Kneaded pumpkin dough

   
4. 4

   Step 4: Finely chop the nuts and mix the filling: 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, chopped nuts and vanilla extract (1/2 teaspoon).

   Uses 1/4 cup sugar · 1/4 cup brown sugar · 1 teaspoon cinnamon powder · 3 tbsp assorted nuts, finely chopped · 1/2 teaspoon vanilla extract

   
5. 5

   Step 5: Bring the dough down by reshaping into a round. Let it sit for another 20 - 30 minutes until doubled again.

   second rise · 30 minUses Once-risen dough

   
6. 6

   Step 6: Heat a pan over medium heat with about 2 tbsp frying oil. Lightly oil your hands with additional oil as needed. Take enough twice-risen dough to make a ball about 2–2 1/2 inches across. Flatten it into a thick disk with a shallow well and add about 1 tbsp prepared filling, pressing lightly with a spoon. Repeat shaping as you fry; reserve any unused filling for another use.

   Uses Twice-risen dough · Prepared sweet nut filling · About 2 tbsp canola or corn oil to start pan-frying · Additional oil, as needed for hands, spatula and later frying batches

   
7. 7

   Step 7: Carefully gather the edges together, pinching to seal. (This might take some practice.)

   Uses Filled dough disks

   
8. 8

   Step 8: Place a sealed pancake seam-side down in the hot pan and flatten gently with an oiled spatula. Cook about 1 minute, flip, then press briefly with the spatula to flatten. Continue cooking until both sides are golden and the dough is cooked through. Repeat with the remaining dough, adding frying oil only as needed.

   Cook first side before flipping · 1 minUses Sealed filled pancakes · Heated frying oil