Cream Cheese Walnut Hotteok: A Deliciously Chewy Korean Sweet Pancake (Makes 8)
Homemade Sweet Delight: Easy Recipe for Chewy Hotteok Filled with Cream Cheese and Crunchy Walnuts
You might think cream cheese would make these too rich, but surprisingly, they’re not! The tangy sweetness of the cream cheese perfectly complements the satisfying crunch of the walnuts and the chewy texture of the hotteok. It’s a delightful combination that’s truly irresistible. This recipe makes approximately 8 hotteok, perfect for sharing!
Hotteok Dough Ingredients- 1 package of store-bought Hotteok mix
- 180g warm water
Creamy Walnut Filling- 150g cream cheese
- 15g sugar
- 30g finely chopped walnuts
- 150g cream cheese
- 15g sugar
- 30g finely chopped walnuts
Cooking Instructions
Step 1
[Prepare the Filling] Start by placing 150g of softened cream cheese in a bowl. Use a hand mixer or a whisk to cream the cheese until smooth and fluffy. Then, add 15g of sugar and mix thoroughly until well combined. 
Step 2
Add 30g of finely chopped walnuts to the cream cheese mixture and stir until evenly distributed. Be careful not to chop the walnuts too finely, so you can still enjoy their delightful crunchy texture.
Step 3
Divide the prepared filling into 8 equal portions. Wrap each portion in plastic wrap or place them on parchment paper and refrigerate. This will firm up the filling, making it easier to stuff into the dough.
Step 4
[Make the Hotteok Dough] For the dough, you’ll only need the hotteok mix powder and the yeast that comes with it. No other ingredients are required for this part! 
Step 5
Measure out 180g of warm water. Dissolve the yeast in the warm water and stir gently. Ensuring the yeast is fully dissolved is key to a properly risen dough.
Step 6
Pour the warm water with the dissolved yeast into the hotteok mix powder. Use a spatula to mix until the powder is just incorporated and no dry bits remain. Avoid overmixing at this stage.
Step 7
Once the mixture starts to come together into a rough dough, it’s time to use your hands. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. A well-kneaded dough is the secret to perfectly chewy hotteok!
Step 8
Divide the kneaded dough into 8 equal pieces. Roll each piece into a ball.
Step 9
To prevent the dough from sticking to your hands, lightly coat your palms with cooking oil. This will make handling the dough much easier.
Step 10
Take one dough ball and flatten it into a disc using your hands. Create a small well in the center and place one portion of the chilled cream cheese walnut filling inside. Don’t overfill.
Step 11
Carefully gather the edges of the dough up and over the filling, pinching them together to completely seal the hotteok. Make sure there are no gaps to prevent the filling from leaking out during cooking.
Step 12
[Cook the Hotteok] Preheat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the sealed hotteok into the hot oil, seam-side down first. 
Step 13
Using a hotteok press or a flat plate, gently press down on the hotteok to flatten it into a round shape. Be careful not to press too hard, as this could cause the filling to burst out.
Step 14
Cook over low heat for about 2-3 minutes per side, flipping occasionally, until golden brown and crispy on both sides. Continue cooking until the hotteok is cooked through and has a delightful golden-brown hue. Enjoy your delicious homemade cream cheese walnut hotteok!
