Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1/4 cup vegetable oil
- 1 lb ground pork
- 1/2 cup chopped scallions
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 cup water
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a large bowl, mix together flour, sugar, and salt. In a separate bowl, mix together warm water and yeast. Let sit for 5 minutes until foamy.
2. Add yeast mixture and vegetable oil to the flour mixture. Mix until a dough forms. Knead for 5 minutes until smooth. Cover and let rise for 1 hour.
3. In a separate bowl, mix together ground pork, scallions, soy sauce, gochujang, sesame oil, garlic powder, black pepper, and water.
4. Divide the dough into 12 equal pieces. Roll each piece into a ball. Flatten each ball into a circle, about 4 inches in diameter.
5. Place a spoonful of the pork mixture in the center of each circle. Pinch the edges of the dough together to seal the filling inside.
6. Cut 12 squares of parchment paper, about 4 inches in size. Place each hoppang on a square of parchment paper.
7. Place the hoppang in a steamer basket, leaving space between each one. Cover and steam for 15 minutes.
8. Serve hot.
Time:
Preparation time: 30 minutes
Rising time: 1 hour
Cooking time: 15 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
Makes 12 hoppang
Nutritional information:
Calories: 220
Fat: 11g
Carbohydrates: 19g
Protein: 11g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of pork.
- Green onions can be used instead of scallions.
- Sriracha can be used instead of gochujang.
Variations:
- Add shredded carrots or cabbage to the pork filling.
- Make a sweet version by filling the hoppang with red bean paste.
Tips and tricks:
- Make sure the filling is completely sealed inside the dough to prevent it from leaking out during steaming.
- Use a bamboo steamer basket for a more authentic taste.
- Serve with soy sauce or hot sauce for dipping.
Storage instructions:
Store leftover hoppang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or steamer for 1-2 minutes until heated through.
Presentation ideas:
Serve the hoppang on a platter with a sprinkle of chopped scallions on top.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Japchae (Korean glass noodle dish)
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the dough is too dry, add more warm water.
- If the dough is too sticky, add more flour.
- If the hoppang are not rising, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
Make sure the pork filling is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Hoppang is a popular street food in Korea. It is similar to Chinese baozi and Japanese nikuman.
Flavor profiles:
The hoppang dough is soft and slightly sweet, while the pork filling is savory and spicy.
Serving suggestions:
Serve hot as a snack or appetizer.
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Region: Korean