Pumpkin Pie Stuffed Hotteok (Korean Pancakes)

• 1 cup all-purpose flour
• 1/2 cup glutinous rice flour
• 1/2 tablespoon sesame seeds
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 cup milk warm
• 1/2 teaspoon coconut oil melted
• 3 slices pumpkin pie leftover
• oil for the pan

1. Mix flours, yeast, sesame seeds, sugar, and salt in a mixing bowl. Pour the warm milk (not too hot- don't want to kill the yeast) mixed with the coconut oil to the flour mixture and mix everything with wooden spoon. The dough will be very sticky. Cover with plastic wrap and keep the bowl in a warm place for 30-45 minutes until doubled in size.
2. Deflate the dough by punching it in the center and let it rest for another 5-10 minutes.
3. Meanwhile, scrape away all the pumpkin pie filling from the pie. Discard the crusts.
4. Tear a piece of dough (about 1 1/2 - 2" in diameter) and stretch out with your hand. Place 1 TB of the filling mixture in the center and pinch the edges of the dough toward the center to close making a ball shape.
5. Heat the pan with oil over medium heat. Drop the dough and push it with spatula or something heavy (I used cans) to flatten it. When you see the surface puffs up slightly, flip to the other side and continue cooking until a nice golden brown crust forms.

flour, rice flour, sesame seeds, active dry yeast, sugar, salt, milk, coconut oil, pumpkin pie leftover, oil

Taken from www.yummly.com/recipe/Pumpkin-Pie-Stuffed-Hotteok-_Korean-pancakes_-1384966 (may not work)