If anyone’s got any tips on how I could make sure the dough doesn’t split open, I’d appreciate it! Only 2 out of the 8 didn’t split open, although they all taste amazing. I used a pretty standard filling just because it was my first time doing this. I used brown sugar, cinnamon, peanuts, and walnuts. For reference, I used Maangchi’s hotteok recipe!
by SwordsOfSanghelios
5 Comments
Oooo it looks so good!! I am gonna have to try it out this weekend. I just got Maangchi’s cookbook
Oh my gourd, these look so good!! My thinking would be to put some water on the edges of the seam when you pinch it closed so the dough has a better bond to prevent splitting.
Hmm, I’m assuming by split open you mean the filling leaked? There might not be enough gluten structure to stretch around the filling. It looks like the balls in the first pic have a lot of folds that could turn into micro-tears and open up when pressed.
I like to fill them with a half-inch margin so there’s enough dough to cover the filling, then press the folded dough into the fry pan so it seals first. Make the seal as air-tight as possible, but you can also poke a hole in the smoother side to let some air out of the filling. It takes practice 🙂
For next time, I think using a little less flour on your board and not covering all sides of the dough balls with flour before filling will help keep them sealed. Raw flour on the dough will keep it from sticking from itself, not just the board, so when it’s all floured up, it won’t want to seal in the filling. But these look great! Hope you enjoyed making them.
Yeah that’s looks good and delicious as well 🙂