Ingredients
Main Ingredients
- 1 medium-sized potato (300g)
- 2-3 tbsp rice flour
- 1 tbsp sugar
- ¼ tsp salt
- Shredded mozzarella cheese (amount as desired for filling)
- 1-2 tbsp oil for cooking
Instructions
- Steam the Potato: Peel off the potato skin, chop the potato into large chunks, and steam for 10-15 minutes until the potato is soft and easily pierced with a fork.
- Prepare the Dough: Transfer the steamed potatoes into a bowl. Add rice flour, sugar, and salt. Mash and mix thoroughly using a fork until all ingredients are well combined into a dough-like consistency.
- Form the Pancake Base: Using a spoon, scoop out some mashed potato dough into your palm. Roll it into a ball, then use your thumb to gently flatten and push out the center to create a shallow pocket.
- Add Cheese Filling: Place shredded mozzarella cheese in the center of the dough pocket, then carefully wrap and pinch the dough around the cheese to seal the seams securely.
- Shape the Hotteok: Roll the filled dough into a ball again, then flatten it gently into a pancake shape ready for cooking.
- Pan-Fry the Hotteok: Heat 1-2 tablespoons of oil in a non-stick frying pan over medium-high heat. Place the potato cheese pancakes in the pan, then lower the heat to medium-low. Pan-fry each side until golden brown and crispy, about 10-12 minutes total, flipping carefully to cook evenly on both sides.
Notes
- Use a non-stick ceramic frying pan skillet with a heat-resistant handle for best results.
- Recommended rice flours include Thai rice flour or Mochiko sweet rice flour for ideal texture.
- Adjust the amount of cheese filling based on preference for a gooier or lighter cheese pull.
- Keep the heat moderate during frying to ensure the dough cooks through without burning the exterior.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
