Hotteok (Korean stuffed pancakes)
Servings
8
pancakesPrep time
30
minutesCooking time
15
minutesAdapted from Maangchi: https://www.maangchi.com/recipe/hotteok with sourdough starter. I like to use half the dough for savory fillings and half for sweet fillings.
Ingredients
- Dough
240g active sourdough starter
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
1 1/2 cups (180g) all-purpose flour
1/2 cup (120g) warm water
- Savory filling
1/4 cup mozzarella, grated
1/4 cup cheddar, grated
Optional: chopped scallions, sauteed spinach, caramelized onions, or any other additions
- Sweet filling
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Optional: sunflower seeds, pumpkin seeds, chopped nuts, or any other additions
Directions
- Day before:
- Prep sourdough starter to 240 grams, allowing to double/triple.
- Add sugar, salt, oil, flour, and water – mixing thoroughly before setting aside to rise until doubled.
- Mix again, deflating the dough before setting aside to rest.
- Cover and refrigerate overnight.
- Day of:
- Combine savory filling ingredients in one bowl and sweet filling ingredients in a separate bowl.
- Sprinkle 1/2 cup flour on counter, then place dough on top, kneading together before separating into 8 balls.
- Pick up one ball, flatten it, and fill with 1/4 of the savory filling before pinching the edges closed to seal completely.
- Do the same for 3 more balls, using additional flour as needed.
- Fill the next 4 balls with the sweet fillings, using additional flour as needed.
- Heat a nonstick pan over medium heat, adding vegetable oil once hot.
- Place one ball in the pan seam-side down, and fry for 30 seconds.
- Flip the ball over, then press down on top with the spatula to flatten into a pancake, and cook for 1 minute.
- Flip over again to fully brown the first side, turning down the heat slightly and watching for oozing cheese (or sugar).
- Repeat for the remaining pancakes, and serve hot.