Introduction: Hotteok (ho-dock/duck)

Picture of Hotteok (ho-dock/duck)

This is technically a Korean food not Chinese but i think the spirt of the contest was for Asian food.  

These are one of my favorite pan cakes but they do take some time because they have to rise.

Hotteck is a street food in Korea served any time mostly as a snack.  We eat it as breakfast, dipped in maple syrup or honey.

I was looking over the internet net for a stuffed pancake that i had in NY on a trip that one was the size of a small pizza, Cut like a pie and then the slices stuffed with filling like sandwiches.  I watched for some time As they were cooking the cakes this seemed to be the only slow down in the process as the were stuffed an sold and the suffer had time to wait for the next one.  I was curious about the the dough it came in pre shaped pans and seemed to have been risen.  I couldn't find any thin like it on the internet.

I view recipes as more of a guide than a rule so feel free to experiment.

This recipe uses a sweet dough i have tried it with several different types and the all work. 

Step 1: The One Page

Picture of The One Page
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Ingredients

Dough

Single recipe 

2 1/2 c  Flour (white or wheat)
1/2 tsp Salt
1 1/5 cup milk (You vegans can use soy or almond)
1/4 water
1 tbsp Sugar
1 tsp yeast

Double recipe

5 c  Flour (white or wheat)
1 tsp Salt
2 1/3 cup milk (You vegans can use soy or almond)
1/2 water
2 tbsp Sugar
2 tsp yeast

Filling 

1 tsp Sugar
1/2 cup crushed walnuts (other nuts can also be used)(almond are pollinated by bees owned by beekeepers are they vegan ?)
4 tbsp brown sugar

Melted butter for frying (clarified butter wont burn as quick (melt and separate solids from oil,  poor off oil and use get rid of solids)

Feel free to make/try your own filling they can be sweet or savory I have used chocolate ( the best kind end up hot and gooey when just cooked (I think I will go french and try cheese next time)
(You vegans just suffer)

1.  Mix the warm water, milk, sugar, salt, yeast  (hot water and cold milk make warm shoot for about 100o F
wait for the yeast to proof (small bubbles ) about five min depending on yeast and water temp. 

2. measure flour into mixing bowl

3.  Start grinding nuts in a blender, chopper, coffee grinder, cut by hand or clever thing you got a Country Fair.

4. Using mixer with dough hook or by hand add proofed yeast mixture to flour.  Cover and set in warm place.  The warmer the quicker  I make this the night before and leave it in the kitchen over night (the ravenous hordes get up early and won't wait for breakfast they will impatiently wait for me to fry them) 

5.  Divide dough into balls (size depending)  i used a a scoop to make them even about the size of an egg (that would be chicken large don't get technical)

6. Pat the ball flat i use the palm of my hand and make the center thicker than edges so when i place the filling in there are no thin spots when i pinch them closed.

7.  After filling let them set  while heating the griddle (second rise) This is where its best to have a hot side and a less hot side of the griddle.  (also start melting the butter these are fried in lots of butter) I'm told the rest of the world (not USA) eat lots of bread with real butter and fresh honey.  So use real butter the taste is better.

8.  Put several balls of dough on the cooler side of the grill let rise and brown on bottom  being street food there is some show here that lends to the taste of the food.  Flip, Squish, Baste.  Keep flipping and flatting and basting until the dough is cooked and center has become gooey.

Eat hot with dipping sauce (honey, maple syrup, act...)

Caution Small Kids With Big Mouths:  Filling Is Hot And Sticky After Frying
 




Step 2: Dough

Picture of Dough

.  Mix the warm water, milk, sugar, salt, yeast  (hot water and cold milk make warm shoot for about 100o F
wait for the yeast to proof (small bubbles ) about five min depending on yeast and water temp.

2. measure flour into mixing bowl


4. Using mixer with dough hook or by hand add proofed yeast mixture to flour.  Cover and set in warm place.  The warmer the quicker  I make this the night before and leave it in the kitchen over night (the ravenous hordes get up early and won't wait for breakfast they will impatiently wait for me to fry them)

Step 3: Eating

Picture of Eating

3.  Start grinding nuts in a blender, chopper, coffee grinder, cut by hand or clever thing you got a Country Fair.

Step 4: Stuffing

Picture of Stuffing

5.  Divide dough into balls (size depending)  i used a a scoop to make them even about the size of an egg (that would be chicken large don't get technical)

6. Pat the ball flat i use the palm of my hand and make the center thicker than edges so when i place the filling in there are no thin spots when i pinch them closed.

7.  After filling let them set  while heating the griddle (second rise) This is where its best to have a hot side and a less hot side of the griddle.  (also start melting the butter these are fried in lots of butter) I'm told the rest of the world (not USA) eat lots of bread with real butter and fresh honey.  So use real butter the taste is better.

Step 5: Frying

Picture of Frying

8.  Put several balls of dough on the cooler side of the grill let rise and brown on bottom  being street food there is some show here that lends to the taste of the food.  Flip, Squish, Baste.  Keep flipping and flatting and basting until the dough is cooked and center has become gooey.

Eat hot with dipping sauce (honey, maple syrup, act...)

Caution Small Kids With Big Mouths:  Filling Is Hot And Sticky After Fryingd

Step 6: Eat

Picture of Eat

The Honey Bear feast

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