0. If, like me, you’re making your own pumpkin purée , start by roasting your diced pumpkin (along with an optional persimmon for added sweetness) in the oven at 204 ° c or 400 ° f for around 50 minutes. – leave it to cool, then blend it into a purée. No need to season 🙂
Dough:
1. warm up a large bowl
2. combine the warm water, oil, sugar and dry yeast in the bowl
3. leave to one side for 10 minutes to let the yeast activate
4. combine the flour, glutinous rice flour and salt
5. sift the powder mixture into the foamy yeast, add the pumpkin purée and knead until everything’s combined
6. cover, and leave the dough in a warm place for one hour to double in size
7. re-shape the dough into a ball again, cover, and leave for a further 20-30 minutes
​
The filling:
8. mix all the filling ingredients in a bowl and set aside, next to your stove
​
Get cooking!
9. Heat some oil in a pan
10. break off small balls, around 2.5 inches in diameter, from the dough
11. flatten in the palm of your hand
12. add 1 tablespoon of the filling to the centre of your disc
13. wrap the edges of the dough up and around the filling, pinching it at the top to make a dumpling-esque dough ball
14. place the ball sealed side down into the hot pan
15. press down with a flattening implement of some kind
16. cook for a minute or so then flip it over
17. cook until lightly golden on both sides
18. set cooked hotteok aside for a minute before eating as the filling will be like lava!
19. enjoy!
cheesy-topokki
Looks great! Wish I could have some with coffee for breakfast. ☺️
PunSlinger2022
Looks like you’ve got some walnuts there too. Throw them in and you could call them your “Ho Ho Ho” ddeoks.
3 Comments
If anyone’s curious, I made a video showing the process, and I’ll lay out the recipe below!
[https://youtu.be/f99alDjWJ_M](https://youtu.be/f99alDjWJ_M)
I mostly followed the recipe by Korean Bapsang, with a few alterations: [https://www.koreanbapsang.com/hobak-hotteok-sweet-stuffed-pumpkin/](https://www.koreanbapsang.com/hobak-hotteok-sweet-stuffed-pumpkin/)
Ingredients:
– 1 cup pumpkin/persimmon puree (4:1 pumpkin:persimmon)
– 1.75 cups plain flour
– 0.75 cups glutinous rice flour
– 1 teaspoon salt
– 0.5 cups warm milk
– 2 tablespoons brown sugar
– one third cup warm water
– 1 tablespoon oil
– 2.25 teaspoons dry yeast
​
For the filling:
– 0.5 cup brown sugar
– 1 teaspoon cinnamon powder (or equivalent)
– 4 tablespoons finely chopped walnuts
– 2 tablespoons almond powder
– 3 drops vanilla oil (or essence/extract equivalent)
​
Pumpkin purée :
0. If, like me, you’re making your own pumpkin purée , start by roasting your diced pumpkin (along with an optional persimmon for added sweetness) in the oven at 204 ° c or 400 ° f for around 50 minutes. – leave it to cool, then blend it into a purée. No need to season 🙂
Dough:
1. warm up a large bowl
2. combine the warm water, oil, sugar and dry yeast in the bowl
3. leave to one side for 10 minutes to let the yeast activate
4. combine the flour, glutinous rice flour and salt
5. sift the powder mixture into the foamy yeast, add the pumpkin purée and knead until everything’s combined
6. cover, and leave the dough in a warm place for one hour to double in size
7. re-shape the dough into a ball again, cover, and leave for a further 20-30 minutes
​
The filling:
8. mix all the filling ingredients in a bowl and set aside, next to your stove
​
Get cooking!
9. Heat some oil in a pan
10. break off small balls, around 2.5 inches in diameter, from the dough
11. flatten in the palm of your hand
12. add 1 tablespoon of the filling to the centre of your disc
13. wrap the edges of the dough up and around the filling, pinching it at the top to make a dumpling-esque dough ball
14. place the ball sealed side down into the hot pan
15. press down with a flattening implement of some kind
16. cook for a minute or so then flip it over
17. cook until lightly golden on both sides
18. set cooked hotteok aside for a minute before eating as the filling will be like lava!
19. enjoy!
Looks great! Wish I could have some with coffee for breakfast. ☺️
Looks like you’ve got some walnuts there too. Throw them in and you could call them your “Ho Ho Ho” ddeoks.