Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon active dry yeast
- 1/2 cup warm water
- 1/4 cup milk
- 1 tablespoon vegetable oil
- 1 cup kimchi, finely chopped
- 1/4 cup green onions, thinly sliced
- 1 tablespoon sesame oil
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, salt, and yeast.
2. Add warm water, milk, and vegetable oil to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour.
5. In a separate bowl, mix together the chopped kimchi, green onions, and sesame oil.
6. Once the dough has risen, punch it down and divide it into 12 equal pieces.
7. Roll each piece into a ball and flatten it into a disc with your hands.
8. Place a spoonful of the kimchi filling in the center of each disc.
9. Pinch the edges of the dough together to seal the filling inside.
10. Place each filled dough ball on a piece of parchment paper and let them rest for 10 minutes.
11. Fill a steamer basket with water and bring it to a boil.
12. Place the parchment paper with the filled dough balls in the steamer basket and steam for 10-12 minutes.
13. Serve hot.
Time:
Preparation time: 1 hour 20 minutes
Cooking time: 10-12 minutes
5. Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes 12 Hoppang with Kimchi Filling
Nutritional information:
Calories per serving: 150
Total fat: 4g
Saturated fat: 1g
Cholesterol: 1mg
Sodium: 300mg
Total carbohydrates: 25g
Dietary fiber: 1g
Sugar: 4g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of sugar.
- Any type of filling can be used instead of kimchi, such as ground pork, vegetables, or sweet red bean paste.
Variations:
- Add diced tofu or shredded chicken to the kimchi filling for added protein.
- Use different types of kimchi, such as radish or cucumber kimchi, for a unique flavor.
- Brush the Hoppang with egg wash before steaming for a shiny finish.
Tips and tricks:
- Make sure the dough is well-kneaded and smooth to prevent it from tearing when wrapping the filling.
- Use a spoon to measure the filling to ensure each Hoppang has the same amount.
- Place the Hoppang on the parchment paper seam-side down to prevent them from opening during steaming.
Storage instructions:
- Store leftover Hoppang in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap each Hoppang individually in plastic wrap and store in a freezer-safe bag for up to 1 month.
Reheating instructions:
- To reheat, steam the Hoppang for 5-7 minutes until heated through.
Presentation ideas:
- Serve the Hoppang on a bamboo steamer basket for an authentic look.
- Garnish with sesame seeds and sliced green onions for added flavor and color.
Garnishes:
- Sesame seeds
- Sliced green onions
Pairings:
- Korean-style fried chicken
- Spicy cucumber salad
- Steamed rice
Suggested side dishes:
- Kimchi fried rice
- Japchae (stir-fried glass noodles)
- Korean-style pickled vegetables
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it becomes smooth and elastic.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes easy to handle.
Food safety advice:
- Make sure the filling is fully cooked before serving to prevent foodborne illness.
- Store leftover Hoppang in the refrigerator or freezer to prevent bacterial growth.
Food history:
Hoppang is a type of steamed bun that originated in China and spread to other Asian countries, including Korea and Japan. It is typically filled with meat or vegetables and is a popular street food in Korea.
Flavor profiles:
The Hoppang dough is slightly sweet and fluffy, while the kimchi filling is spicy and tangy.
Serving suggestions:
Serve the Hoppang with a side of soy sauce or chili sauce for dipping.
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Region: Korean