Hi Everyone! Today, I will make a very quick and delicious crispy hottoek using left over dumpling wrappers. Sometime ago, I posted a garlic chive dumpling video and I saved some leftover dumpling wrappers for later. This dumpling wrapper hottoek is one way to use those leftover dumpling wrappers. It takes time to make the dough for traditional hottoek, and it is a little difficult to handle that sticky dough. So, this dumpling wrapper hottek is an easy and fast way to make hottoek. Of course, the texture will be very different, but the flavor is good enough to satisfy your mouth if you like hottoek. Try it someday.
Yield: 8 Servings
Short Korean Lesson
- GanSik (간식) = Snack
- ManDuPi (만두피) = Dumpling Wrapper
Video Instructions
Main Ingredients
- 16 Dumpling Wrappers
- 2 Tbsp Sliced Almonds
- 2 Tbsp Pecans
- ⅓ Cup Dark Brown Sugar
- 1 Tbsp White Sugar
- ½ tsp Cinnamon Powder
- 1 Pinch Salt
- Some Cooking Oil for Frying
Directions
Obtain about 16 dumpling wrappers. If they are frozen, thaw them before using.
Add about 2 Tbsp of sliced almonds in a zipper bag and chop them with the back of a knife until they become crumbly.
In the same way, chop 2 Tbsp of pecans. You can use any kind of nut such as peanuts, walnuts, pine nuts, etc. You can add some roasted sesame seeds also. However, make sure that your nuts are not salted or seasoned for this dessert.
For the filling, mix together the chopped nuts, ⅓ cup of dark brown sugar, 1 Tbsp of white sugar, ½ tsp of cinnamon powder, and 1 pinch of salt.
Spread a little bit of water around the edge of a dumpling wrapper. This step helps the wrapper to seal and stick together.
Put about 1 or 2 Tbsp of filling in the center of the wrapper.
Put some water to around the edge of the other wrapper and put it on top of the first wrapper.
To seal them tight, press the wrappers together with a fork. The fork gives the hottoek a pretty pattern. 🙂 If your dumpling wrapper is too dry or not soft enough, they will not stick together well, and you will not be able to press them together with a fork.
Place the hotteok in a generously oiled and heated pan.
Fry them on medium until both sides of the hottoek become golden brown.
The inside looks like this. It tastes best when it is hot. The melted brown sugar, cinnamon, and nuts are a great combination. Enjoy. 🙂
Hi Aeri! I have some left over wrappers in the freezer now. I can’t wait to try out this recipe. Thanks! ~A
yum yum! must try!
Such a good idea Aeri!! I’ve been wondering what to do with those leftover wrappers. Once they are thawn, I had to throw them away. I will think of you, every time I use the wrappers! 😆
WOW!! Now, i don’t have to worry about my leftover dumpling wrappers. It’s simple and a delicious desert after mandu too 😎
PS:Sorry for the late delay, just back from my trip to Bali!!
hi Layping,
Wow.. Bali.. beautiful place for trip.. envy you..hehe
wow 😯 ..so nice 🙂 ..
thanks so much 😀 ..
yum yum I want eat that now
we are from kingdom saudi arabia and I love all korean ..and all thing for them..
thank you 😀 ..Again
Aeri,
Is it ok to use wonton or egg roll wrapers?
hi Dashon,
I think you can do that. 🙂
OMG!! 😮 I made this for dessert with egg roll wrapers and what can I say??? jumy jumy 😆 Luv them!!! Thaks Aeri
Oh my gosh I made these with spring roll wrappers and they were so goooooood. Like unbelievably. I omitted the white sugar, but cause I thought they’d be too sweet. Then i added some cocoa powder in it too, just for fun. But it’s still so good
Aeri, can i make this and leave it overnite? Will it still be fresh?
I want to make this for my class!
hi Jen,
Well.. I think it taste best when they are fresh and warm.. I guess it will not be as good the next day.. ^^:;
I made them with wonton wrappers and they turned out beautifully! I love hotteok in Korea and this is a little different but you still get the wonderful warm flavor! And it’s easy to make. someday I will try making real hotteok but for now these are amazing!