These date and walnut hotteok are a twist on the popular Korean street food. They're crispy, chewy and filled with a delicious, warm and gooey date and walnut filling.
I can eat hotteok all day anyday, they're so addictive. The gooey melted sugar filling in a crispy and chewy pancake, absolutely phenomenal. No wonder they're so popular! I love all the different variations of these but this time its date and walnuts.
One of my followers gave me this idea and it turned out amazing! The flavours and texture work together so well!
If you like this recipe, you definitely need to try out this Chocolate Sticky Date Pudding, and these Dubai Chocolate Dates!
Ingredients
See recipe card BELOW for quantities.
- Milk
- Water
- Instant yeast
- Neutral oil
- All-purpose flour
- White sugar
- Salt
- Medjool dates
- Brown sugar
- Chopped walnuts
Instructions
Start by making the dough - which is quite easy to make! You don't need a stand mixer or any fancy equipment. Simple a bowl and and spoon will do!
- Combine the water, milk, oil and yeast in a large bowl.
- Mix in the flour, salt and sugar until a dough is formed. Cover and let rest until risen and doubled in size.
- Mash the dates, sugar and salt with a fork or muddler, or a blender. Add in enough milk to get a spreadable consistency.
- Punch down the dough and let it rise or another 30 minutes. Once risen, punch it down again and divide into 8 pieces.
- Flatten a piece in your hand and add in a spoon of the date mixture and some of the chopped walnuts.
- Pinch together the corners and seal the ball to ensure the filling doesn't leak.
- Heat a pan with a thin layer of oil and cook the hotteok until the bottom is golden brown. Flip and press down on it with a spatula to flatten it.
- Cook for a few more minutes until golden brown and then flip again and reduce the heat. Let the edges turn golden and transfer to a plate. Repeat with the rest of the dough balls.
Hint: I like to weigh the date mixture and divide into 8 equal portions so each dough ball is filled with the same amount. You definitely don't have to do this, but I like to have everything equal.
Storage
These are best served fresh and warm, while the filling is warm and slightly gooey! They can be stored in an airtight container for 1-2 days at room temperature and reheated before serving.
Top Tip
- These taste the best when they're still warm. I recommend serving immediately as the filling is still warm and slightly gooey!
- Divide the dough: To get 8 equal pieces I like to weigh the total dough weight and divide by 8. I just prefer this because I like the hotteok to be the same size.
FAQ
Yes absolutely! Cook and let them cool down. I like to individually wrap them in plastic wrap and place in a ziploc bag. Freeze for up to 3 months.
To serve: Let them defrost for a few hours or defrost halfway in the microwave. Heat up a pan with a little bit of oil and cook on both sides to crisp them up.
Yep! You can switch out the milk in the dough with just water or a milk alternative! For the filling, you can use any milk alternative.
Related
Looking for other recipes like this? Try these:
Walnut and Date Hotteok
Ingredients
- ½ cup warm water (120ml)
- ½ cup warm milk (120ml)
- 2 tablespoon sugar (25g)
- ¾ teaspoon salt
- 2 teaspoon instant yeast
- 1 tablespoon oil
- 2 cups all-purpose flour (276g)
Filling
- 8-9 medjool dates
- 3 tablespoon brown sugar (37g)
- pinch of salt
- 3 tablespoon chopped walnuts
- 1-2 tablespoon milk
Instructions
- Combine the warm milk, water and yeast in a large bowl. Add the oil.½ cup warm water, ½ cup warm milk, 2 teaspoon instant yeast, 1 tablespoon oil
- Add the flour, sugar and salt and mix together with a large spoon or spatula, until it comes together to form a dough. Cover the bowl with plastic wrap and let it rise for 1-2 hours until doubled.2 tablespoon sugar, 2 cups all-purpose flour, ¾ teaspoon salt
- While the dough is rising, make the date filling. Add the dates, brown sugar and salt to a wide bowl or plate and mash them with a fork or muddler, or in a blender.8-9 medjool dates, 3 tablespoon brown sugar, pinch of salt
- Add some milk to give it a spreadable consistency.1-2 tablespoon milk
- Once the dough has risen, fully punch it down, cover and let it rise for another 30 minutes.
- Once risen again, divide the dough into 8 pieces
- Take a piece of the dough and flatten it on your hands. Place a spoonful of the date mixture into the middle and add some of the chopped walnuts.3 tablespoon chopped walnuts
- Seal it by pinching together the corners. You don't want the filling to leak. Repeat with the rest of the dough.
- Heat a large frying pan over medium heat and add a thin layer of oil.
- Place one ball in the pan (or 2 if there is enough space - allow enough room for when they're pressed down) and cook for about 3 minutes or until the bottom is golden brown and crispy.
- Flip it over and press down with a spatula to flatten. Cook until golden brown and flip over again. Reduce the heat and cook until the edges are golden as well.
- Remove from pan and transfer to a plate. Repeat with the rest of the dough balls.
- Serve warm!
Maha says
Looks delicious. Planning to try it but wondering if I can skip the brown sugar. I suspect the dates would be sweet enough. What do you think?
Nabeah Wahab says
You can skip it, but I like the gooeyness it adds when it melts while cooking. It'll still taste good without but might be on the dry side. You might want to add more milk and give it a taste as well.