Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon instant yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1/2 cup milk
- 1 tablespoon vegetable oil
- 1/2 cup cooked shrimp, chopped
- 1/2 cup cooked crab meat, chopped
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Special equipment needed:
- Steamer basket
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Add the warm water, milk, and vegetable oil to the dry ingredients and mix until a dough forms.
3. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour in a warm place.
5. In a separate bowl, mix together the shrimp, crab meat, scallions, cilantro, soy sauce, and sesame oil.
6. Punch down the dough and divide it into 8 equal pieces.
7. Roll each piece into a ball and flatten it into a circle with a rolling pin.
8. Spoon the seafood mixture onto the center of each circle and fold the dough over to seal the filling inside.
9. Place each hoppang onto a square of parchment paper and let them rise for another 10-15 minutes.
10. Place the hoppang into a steamer basket and steam for 10-12 minutes until they are cooked through.
Time:
Preparation time: 1 hour 20 minutes
Cooking time: 10-12 minutes
Temperature:
Steamer basket temperature: 212°F
Serving size:
This recipe makes 8 hoppang.
Nutritional information:
Calories per serving: 227
Fat per serving: 5g
Carbohydrates per serving: 35g
Protein per serving: 11g
Substitutions for ingredients:
- Shrimp and crab meat can be substituted with other seafood such as scallops or lobster.
- Scallions and cilantro can be substituted with other herbs such as parsley or basil.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add diced vegetables such as carrots or bell peppers to the seafood mixture.
- Use a different type of dough such as a sweet potato dough or a whole wheat dough.
- Add a spicy kick by adding chili flakes or hot sauce to the seafood mixture.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a fluffy and soft texture.
- Use a damp cloth to cover the dough while it rises to prevent it from drying out.
- Do not overfill the hoppang with the seafood mixture to prevent it from bursting open during steaming.
Storage instructions:
Store leftover hoppang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hoppang in a steamer basket for 5-7 minutes until heated through.
Presentation ideas:
Serve the hoppang on a platter with a side of soy sauce for dipping.
Garnishes:
Garnish with chopped scallions and sesame seeds.
Pairings:
Pair with a side of steamed vegetables such as bok choy or broccoli.
Suggested side dishes:
- Steamed rice
- Kimchi
- Miso soup
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
- If the hoppang burst open during steaming, try sealing the edges more tightly.
Food safety advice:
- Make sure all seafood is cooked thoroughly before using in the recipe.
- Wash hands and surfaces thoroughly before and after handling raw seafood.
Food history:
Hoppang is a popular street food in Korea that originated in China. It is a type of steamed bun that is filled with various ingredients such as pork, vegetables, and seafood.
Flavor profiles:
The seafood hoppang has a savory and slightly sweet flavor with a soft and fluffy texture.
Serving suggestions:
Serve the hoppang as a snack or appetizer.
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Region: Korean