SWEET HOTTEOK (호떡• Fried Stuffed Pancakes)

Some of my father’s fondest memories are of eating street food. Back when he was little, he often had to survive on beans and whatever plants his family was able to grow in the small plot of land they were allowed to farm. So, you can only imagine what a treat it was for him when he got to close his hands around a piping hot piece of fried dough, still glistening with oil. He told me once that hottoek was his favorite thing to eat. Naturally, I had to make them with my own little twist! For this recipe, you can use any plant milk, but soy and oat milk work best because they have a higher protein content.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, combine the yeast, sugar, and warm water. Set the mixture aside until it begins to foam, about 10 minutes.

Step 2

In a large bowl, combine the flour, rice flour, salt, and oil. Add the yeast mixture and then slowly add the plant milk. Stir with a wooden spoon or chopsticks until a dough begins to form.

Step 3

Lightly oil your hands and knead the dough for about 5 minutes. Add flour if the dough becomes impossible to work with, but expect it to be tacky. Shape the dough into a very sticky ugly ball with your hands.

Step 4

Place the dough ball into a large greased bowl. Cover the bowl with plastic wrap or the lid of a pot and set it aside in a warm place until it doubles in size, about 1 hour. Then punch down the dough gently to release the gas and set it aside in a covered bowl once more until it again doubles in size, an additional 20 to 30 minutes.

Step 5

Chop the pistachios, pine nuts, and pecans (you can also pulse them in a food processor a few times) and place them in a small bowl. Add the brown sugar, sesame seeds, cinnamon, cornstarch, and 2 tablespoons water, and combine. Set the nut filling aside.

Step 6

Once the second proof is complete, divide the dough into 10 equal portions. Take one piece to work with and keep the remaining pieces in the bowl covered with the plastic wrap or lid.

Step 7

Shape the portion of dough into a small ball, then flatten the ball into a disc by using the heels of your hands or a rolling pin. Once the disc is a little larger than the palm of your hand, place the dough on one hand and place 1 generous tablespoon of nut filling right in the center of the disc. Pull the edges of the disc up and over the mound of filling and seal them at the top, pinching together to form a pouch. Roll the pouch between your hands to form a ball. Set aside and cover with a kitchen towel. Repeat with the remaining portions of dough and nut filling.

Step 8

Pour ½ inch of vegetable oil into a large nonstick skillet. Heat the oil over medium-high heat until it is nice and hot (throw a tiny piece of dough into the oil, and if it sizzles, it’s ready).

Step 9

Working in batches, add one or two dough balls to the hot oil. Using a spatula, press gently down and flatten the dough balls into thick pancakes (making sure not to tear the dough). Cook until the first side is golden brown, about 3 minutes. Flip, press down gently, and cook until the second side is golden brown, an additional 3 minutes.