Korean•indulgent

Hobak hotteok (Pumpkin stuffed Korean pancake)

Chewy, gooey and nutty hotteok, Korean sweet stuffed pancakes!

Ingredients

Quantities are shown as originally provided.

1 package Active Dry yeast (2-1/4 teaspoons)
⅓ cup warm water
2 tablespoons sugar
1 tablespoon canola or corn oil
1/2 cup warm milk
1/2 cup warm kabocha or pumpkin puree (either fresh* or canned)
1-3/4 cups all purpose flour
3/4 cup glutinous rice powder (aka sweet rice)
1 teaspoon salt
canola or corn oil for pan frying
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon powder
3 tablespoons of assorted nuts (peanuts, walnuts, almonds, pine nuts, etc., finely chopped)
1/2 teaspoon vanilla extract

1
Warm a large bowl by rinsing it with warm water. Add ⅓ cup of warm water to the bowl. Stir in the sugar, oil and yeast. Let it sit for about 10 minutes until the yeast has bubbled up.
2
Sift the flour, glutinous rice powder, and salt together. Add the milk, pumpkin and flour mix to the yeast water. Knead until everything is well incorporated. The dough will be a little sticky.
3
Cover with plastic wrap. Place it in a warm place and let it rise until doubled, about an hour.
4
Prepare the filling by chopping the nuts and mixing all the filling ingredients well.
5
Bring the dough down by reshaping into a round. Let it sit for another 20 - 30 minutes until doubled again.
6
Start heating a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece to make an about 2 to 2-1/2-inch ball. Flatten into a thick disk, creating a shallow well in the middle. Add a tablespoon of the filling and lightly press it down with the spoon.
7
Carefully gather the edges together, pinching to seal. (This might take some practice.)
8
Put the sealed side down on the pan, flattening a little by pressing it down with an oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.