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Pumpkin Pie Stuffed Hotteok (Korean pancakes)
CHRISSYBARUA10Ingredients
30Minutes
450Calories
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Description
Leftover pumpkin pie gets a tasty makeover stuffed inside these Korean pancakes (Hotteok).
Ingredients
US|METRIC
4 SERVINGS
- 1 cup all-purpose flour
- 1/2 cup glutinous rice flour
- 1/2 Tbsp. sesame seeds
- 2 tsp. active dry yeast
- 1 tsp. sugar
- 1/2 tsp. salt
- 3/4 cup milk (warm)
- 1/2 tsp. coconut oil (melted)
- 3 slices pumpkin pie (leftover)
- oil (for the pan)
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Directions
- 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.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol30mg10% |
Sodium560mg23% |
Potassium330mg9% |
Protein10g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate64g21% |
Dietary Fiber4g16% |
Sugars23g |
Vitamin A70% |
Vitamin C2% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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