20 December 2010
Missed a Recipe? Want to share one? You can still follow our Recipe of the Week, posted every Monday on the books blog
- or follow our Facebook
page and our Twitter
feed to get automatic notifications. Don’t forget to check out the Global Vegetarian Kitchen
Ho-ddeok is a winter street food in Korea that is slowly transitioning into year-round fare. In essence, it’s a fried yeast dumpling, flattened to a pancake, with a sticky cinnamon sugar center – and it’s delicious.
Gwangju International Center, via Jacob Lotinga, Gwangju, South Korea
M A K E S 6
Preparation: 2 hours (includes time for dough to rise)
Cooking: 10 minutes
1¼ cups / 125 g plain flour
6 tbsp milk
pinch of salt
To start the yeast:
¼ tsp dry yeast
¼ tsp white sugar
2 tbsp water
1-2 tsp cinnamon
5 tbsp brown sugar
1 Mix the yeast, white sugar and water and leave in a warm place to ferment for 15 minutes. Sieve the flour into a bowl, add the salt, milk and yeasty water. Mix well, cover and leave to rise for two hours.
2 Mix the cinnamon and brown sugar together for stuffing.
3 Oil your clean hand and take a piece of dough, flatten it with your hand into a circle.
4 Now take a spoonful of the filling and put it in the center of the dough. Form a dumpling by taking up all the sides and then pinching it at the top. Then roll into a ball.
5 Heat up the peanut oil in a frying pan. When hot, put in the filled dumpling ball and flatten it with a spatula. Cook to golden brown, and then flip to cook the other side.
6 When cooked, place the dumplings on a plate with paper towel on it, and serve hot.
Help us keep this site free for all
New Internationalist is a lifeline for activists, campaigners and readers who value independent journalism. Please support us with a small recurring donation so we can keep it free to read online.
Support us »