1/2cupwarm kabocha or pumpkin pureeeither fresh* or canned
1-3/4cupsall purpose flour
3/4cupglutinous rice powderaka sweet rice
canola or corn oil for pan frying
3tablespoonsof assorted nutspeanuts, walnuts, almonds, pine nuts, etc., finely chopped
Warm a large bowl by rinsing it with warm water. Add ⅓ cup of warm water to the bowl. Stir in the sugar, oil and yeast. Let it sit for about 10 minutes until the yeast has bubbled up.
Sift the flour, glutinous rice powder, and salt together. Add the milk, pumpkin and flour mix to the yeast water. Knead until everything is well incorporated. The dough will be a little sticky.
Cover with plastic wrap. Place it in a warm place and let it rise until doubled, about an hour.
Prepare the filling by chopping the nuts and mixing all the filling ingredients well.
Bring the dough down by reshaping into a round. Let it sit for another 20 - 30 minutes until doubled again.
Start heating a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece to make an about 2 to 2-1/2-inch ball. Flatten into a thick disk, creating a shallow well in the middle. Add a tablespoon of the filling and lightly press it down with the spoon.
Carefully gather the edges together, pinching to seal. (This might take some practice.)
Put the sealed side down on the pan, flattening a little by pressing it down with an oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.
Hotteok freezes well. You can reheat them in a toaster or toaster oven and enjoy delicious hotteok any time.