Pumpkin Pie Stuffed Hotteok (Korean Pancakes) Recipe

Name: Pumpkin Pie Stuffed Hotteok (Korean Pancakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup glutinous rice flour; 1/2 tablespoon sesame seeds; 2 teaspoons active dry yeast; 1 teaspoon sugar; 1/2 teaspoon salt; 3/4 cup milk warm; 1/2 teaspoon coconut oil melted; 3 slices pumpkin pie leftover; oil for the pan

Servings: persons

1 cup all-purpose flour
1/2 cup glutinous rice flour
1/2 tablespoon sesame seeds
2 teaspoons active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup milk warm
1/2 teaspoon coconut oil melted
3 slices pumpkin pie leftover
oil for the pan

1
["Mix flours, yeast, sesame seeds, sugar, and salt in a mixing bowl. Pour the warm milk (not too hot- don't want to kill the yeast) mixed with the coconut oil to the flour mixture and mix everything with wooden spoon. The dough will be very sticky. Cover with plastic wrap and keep the bowl in a warm place for 30-45 minutes until doubled in size.", "Deflate the dough by punching it in the center and let it rest for another 5-10 minutes.", "Meanwhile, scrape away all the pumpkin pie filling from the pie. Discard the crusts.", "Tear a piece of dough (about 1 1/2 - 2"" in diameter) and stretch out with your hand. Place 1 TB of the filling mixture in the center and pinch the edges of the dough toward the center to close making a ball shape.", "Heat the pan with oil over medium heat. Drop the dough and push it with spatula or something heavy (I used cans) to flatten it. When you see the surface puffs up slightly, flip to the other side and continue cooking until a nice golden brown crust forms."]

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup glutinous rice flour, 1/2 tablespoon sesame seeds, 2 teaspoons active dry yeast, and more.

Yes, Pumpkin Pie Stuffed Hotteok (Korean Pancakes) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie Stuffed Hotteok (Korean Pancakes)

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