CHOCOLATE PUMPKIN HOTTEOK
When the air turns crisp, and pumpkins become a seasonal staple, there’s nothing quite like indulging in a warm, sweet treat that captures the essence of fall. Today, I’m excited to share with you a delightful spin on a traditional Korean street food snack—Hotteok. But instead of the classic filling, we’re adding a cozy autumn twist: pumpkin and chocolate! Get ready for Chocolate Pumpkin Hotteok, a soft, chewy treat with the rich flavors of fall in every bite.
What is Hotteok?
Hotteok (pronounced ho-tok) is a popular Korean street food known for its soft, chewy dough stuffed with a sweet filling, typically made with brown sugar, cinnamon, and chopped nuts. It’s pan-fried to create a golden, crispy exterior with a gooey, warm center. This sweet pancake is often enjoyed during the colder months, making it the perfect cozy snack to enjoy with a cup of tea or coffee.
Key Ingredients for Chocolate Pumpkin Hotteok
To create this unique Chocolate Pumpkin Hotteok, we’re using ingredients that blend classic Hotteok with the warm flavors of fall. Here’s what you’ll need:
- Pumpkin puree: Adds moisture and an earthy sweetness to the dough, giving it that autumnal flavor.
- All-purpose flour: The base for the dough, giving it structure and a nice chewiness.
- Yeast: To help the dough rise, creating a soft and fluffy texture.
- Sugar: Adds sweetness to the dough.
- Pumpkin pie spice: For that familiar warm, spiced flavor.
- Milk: Used to bring the dough together and keep it tender.
- Dark chocolate chips: Stuffed inside the Hotteok to create a rich, melted chocolate center.
- Pumpkin seeds: Adds a nutty crunch to complement the gooey chocolate filling.
Substitutions You Can Make
Additional fillings: If you’re a fan of textures, you can add chopped walnuts, pecans, or dried cranberries for a festive touch.
Flour substitutions: If you prefer a gluten-free version, you can use a 1:1 gluten-free flour blend. Ensure it contains xanthan gum for the chewy texture.
Dairy-free: You can replace the milk with any plant-based milk, such as almond or oat milk.
Chocolate options: Feel free to experiment with different types of chocolate—milk chocolate, white chocolate, or even a mix of chocolates.
Conclusion
Chocolate Pumpkin Hotteok is the perfect fall treat, combining the warm, spiced flavors of pumpkin with the rich decadence of melted chocolate. It’s easy to make and even easier to enjoy, whether you’re looking for a cozy afternoon snack or something sweet to share with family and friends. Give this recipe a try, and don’t forget to tag me with your creations!
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Get ready for Chocolate Pumpkin Hotteok, a soft, chewy treat with the rich flavors of fall in every bite.
- 1 1/2 cups all-purpose flour
- 1/4 cup glutinous rice flour
- 1 tsp instant yeast
- 1/2 cup pumpkin puree
- 1/2 cup warm milk
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup dark chocolate chips
- 1/4 cup roasted pumpkin seeds
- 1/4 cup brown sugar
- 2 tbsp vegetable oil (for frying)
In a mixing bowl, combine the flour, rice flour, instant yeast, sugar, salt, and pumpkin pie spice. In a separate bowl, mix the pumpkin puree and warm milk. Gradually add the wet ingredients to the dry ingredients and stir until a soft dough forms.
Knead the dough for 5-7 minutes until it’s smooth and elastic. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about an hour, or until it has doubled in size.
- Once the dough has risen, divide it into 8 equal pieces. Flatten each piece into a disc. Place a spoonful of chocolate chips, brown sugar, and pumpkin seeds in the center of each disc, then fold the edges of the dough around the filling and pinch to seal.use extra oil if the dough gets too sticky.
Heat a tablespoon of oil in a non-stick skillet over medium heat. Place the filled dough balls into the skillet, flattening each slightly with a spatula. Cook for 3-4 minutes on each side, or until golden brown and crispy on the outside.
Use more oil for a crispier exteriorEnjoy your Chocolate Pumpkin Hotteok warm, fresh from the pan. The chocolate will be gooey, and the pumpkin seeds will add a delightful crunch.
- Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices.
- Dough consistency: The dough should be soft and slightly sticky but manageable. If it’s too sticky, add a little more flour, one tablespoon at a time.
- Filling tips: Be careful not to overfill the Hotteok to avoid leakage during cooking. A tablespoon of chocolate chips and a sprinkle of pumpkin seeds per piece is ideal.
- Pressing the Hotteok: When flattening the Hotteok in the pan, do it gently to avoid the filling from bursting out.
- Pan temperature: Keep the heat on medium to prevent the Hotteok from burning on the outside before fully cooking through.
- Storing leftovers: Store any leftover Hotteok in an airtight container at room temperature for up to 2 days. Reheat in a skillet for a few minutes to restore their crispiness.
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