Dualit Product Recipe

Sweet & Spicy Dumplings

These sweet spiced dumplings are adapted from a Korean street food sweet pancake recipe.( Hotteok )
Serves: 8 Preparation Time: 20 minutes Cooking Time: 30 minutes

Dough packed with walnuts, brown sugar and cinnamon.


  • 300g White bread flour.
  • 2 Tsp dried yeast.
  • 200ml Warm water.
  • 3 Tsp Castor sugar.
  • Pinch of salt.
  • 1 Tbsp Olive oil.
  • For the filling....
  • 50g Soft brown sugar.
  • 50g Mixed walnuts and pecans.
  • 1 Tsp Cinnamon.
  • 175ml Sunflower oil for frying.
  • Castor sugar or Icing sugar for dusting.
  1. Add the flour, yeast, sugar, salt and olive oil into a large mixing bowl and use the dough hooks on the handmixer to combine.
  2. Slowly start to add the water into the flour continuing to mix with the dough hooks until the mix is all brought together to form a large craggy ball.
  3. Continue to knead (low speed ) for a few minutes until the dough changes into a smooth ball, once this has been acheived, cover the bowl with cling film and leave the dough to rest in a warm place for 30-40 minutes.
  4. Mix together the Brown sugar, nuts and cinnamon, use the hand blender chopping beaker and blade to chop to a fine consistency, set aside.
  5. Knock back the dough and place on a lightly floured work surface, rolling to form a long sausage consistent to how many dumplings you prefer to make. ie 12 medium or 16 mini Cut the dough in half and then each half into 6 or 8 pieces.
  6. Take each piece of dough and use the palm of you hand to roll onto the surface in a circular motion to create a smooth ball.
  7. Lighty flour a baking sheet ready to sit the dumpling on once filled.
  8. Filling the dumplings....
  9. Take on of the balls and gently press in the middle to flatten and form a small pattie.
  10. Fill with a generous Tsp of the sugar mix then pinch all the sides together to seal the mixture inside, turn over and gently press down to form a slightly deflated shape ball and place on the floured baking sheet.
  11. Repeat the above with all the remaining dough balls, seam side down onto the baking sheet, cover with cling, remembering to shake a little flour onto the dough balls first to prevent sticking then allow to sit for 20-30 minutes.
  12. Heat the sunflower oil in a saucepan or deep frying panon a medium heat to shallow fry the dumplings, to check the oil is hot pinch a piece of the dough and place into the oil, if it sizzles then it is perfect for the dumplings.
  13. Place the dunmplings into the oil seam side down and depending on the size, fry 2-3 of the dumplings together, when the bottom side is golden brown, turn over to fry the other side, and on the third turn place a lid over the top just for a minute, this helps the sugar to dissolve.
  14. Carefully remove the dumplings from the hot oil and place onto kitchen towel to absorb any excess oil.
  15. Line an airtight container, or cake tin with greaseproof paper, then kitchen towel on top and sit the dumplings in packed together, and dust with sugar of your choice.
  16. Eat while they are still warm and enjoy.

Top tips........

These dumplings do not have to be balls, they can be gently flattened after filling and shallow fried to a "flat pancake "in the traditional korean way.

Dumplings can be filled with anything, try nutella, chocolate drops, coconut, peanut butter.

melt chocolate and dip in half the dumpling and allow to set.

Or go savoury with garlic, pesto, cheese and cover with a little parmesan.

Any leftover sugar filling, place in an airtight container for the next batch.

always use safety measures around hot oil.