Korean Hodugwaja (Walnut-Shaped Pastry Pockets)

Name: Korean Hodugwaja (Walnut-Shaped Pastry Pockets)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24 servings
Cuisine: Korean
Ingredients: 1½ cups (180 g) cake flour; 1 teaspoon (5 g) baking powder; ¼ teaspoon (1½ g) salt; 6 tablespoons (85 g) unsalted butter, softened to room temperature; ½ cup (100 g) granulated sugar; 1 whole (20 g) large egg yolk, at room temperature; ½ teaspoon (2½ ml) vanilla extract (optional); 2 tablespoons (30 ml) honey; ¾ cup (180 g) sweetened red bean paste, at room temperature; ½ cup (60 g) walnuts, finely chopped or ground; 1 whole (30 g) large egg white, lightly beaten

From the MyKitchenBank Kitchen

Hodugwaja are beloved Korean street snacks—golden, crispy pastry shells molded into the shape of walnuts and filled with a sweet red bean and walnut paste. The dough is tender and slightly sweet, baked until caramelized on the outside. These charming little pastries are perfect for snacking, gifting, or serving at celebrations. They're best enjoyed warm or at room temperature.

Prep: 30 min
Cook: 25 min
Wait: 25 min
Total: 1 hr 20 min
Makes: 24 pastries (about 1.5 oz each)

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Steps

Before you start

Preheat oven to 375°F (190°C) at least 15 minutes before baking.
Have hodugwaja molds (walnut-shaped baking pans with 24 cavities) or 2 sets of 12-cavity molds ready and lightly oiled.
Measure all ingredients accurately—this recipe requires precision for tender dough.
Allow about 1 hour from start to finished, cooled pastries.

1
Make the dough
- In a medium bowl, whisk together cake flour (180 g), baking powder (5 g), and salt (1.5 g).
- Set aside.
- In another bowl, cream softened butter (85 g) with granulated sugar (100 g) until pale and fluffy, about 2–3 minutes.
- Add the egg yolk (20 g) and vanilla extract if using, and mix until fully incorporated.
- Pour honey (30 ml) into the butter mixture and stir until smooth.
- Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined—do not overmix.
- The dough should be soft, slightly sticky, and smooth.
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Ready when: Dough is smooth, pale, and homogeneous with no streaks of flour
Tip: Don't overwork the dough; overmixing develops gluten and makes the pastry tough instead of tender.
2
Prepare the filling
- In a small bowl, stir together red bean paste (180 g) and finely chopped walnuts (60 g) until evenly mixed.
- The filling should look like a chunky paste.
- Divide the filling into 24 equal portions, rolling each one into a small ball about ¾ inch (2 cm) in diameter.
- Set on a plate.
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Ready when: All 24 filling balls are uniform in size
Tip: Wetting your hands slightly helps you roll smooth, compact filling balls without them sticking too much.
3
Shape the pastriesOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Divide the dough into 24 equal portions, rolling each into a ball about 1 inch (2.5 cm) in diameter.
- Lightly brush or oil the hodugwaja mold cavities.
- Place one ball of dough into each cavity and gently press with your thumb to flatten it slightly, creating a shallow cup.
- Press a filling ball into the center of each dough cup, then fold the edges of the dough up and over the filling, pinching them closed at the top.
- The seam should be at the pointed tip of the walnut shape.
- Press gently to ensure the filling is fully enclosed and the dough is even in thickness.
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Ready when: All 24 pastries are filled, sealed, and nestled in the mold cavities
Tip: Work gently to avoid puncturing the dough. If a hole appears, pinch it closed immediately. The mold shapes the pastry as it bakes, so don't worry about perfect symmetry at this stage.
4
Brush with egg wash
- Brush the top and sides of each pastry lightly with beaten egg white (30 g) using a small pastry brush or your fingertip.
- This creates a golden, glossy finish when baked.
- Be gentle to avoid deflating the pastries.
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Ready when: Each pastry has a thin, even coating of egg white
Tip: Use a light touch—a thin egg wash browns beautifully; too much can make them look uneven or wet.
5
Bake the hodugwajaOven 375°F / 190°C
- Place the filled and egg-washed mold into the preheated 375°F (190°C) oven.
- Bake for 20–25 minutes, until the pastries are deep golden brown on all sides and the mold is hot to the touch.
- Check at 20 minutes; if still pale, bake another 2–3 minutes.
- The pastries should be firm when pressed lightly.
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Ready when: Pastries are deep golden brown; the mold is very hot; pastries are firm when lightly pressed
Tip: If your oven has hot spots, rotate the mold halfway through baking for even color. The mold conducts heat, so handle carefully.
6
Cool and remove
- Remove the mold from the oven and let it cool for 2–3 minutes on a wire rack or heatproof surface.
- The pastries firm up slightly as they cool, making them easier to remove without breaking.
- Gently tip or invert the mold over a plate or cooling rack, tapping the bottom lightly to release each pastry.
- If any stick, run a thin knife around the edge.
- Arrange the pastries on a cooling rack or plate and let cool for at least 10 minutes before serving.
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Ready when: Pastries release cleanly from the mold and feel firm and crisp
Tip: Trying to remove pastries while the mold is still piping hot can cause them to break or stick; the 2–3 minute rest is essential.

Good to know

Tips

Hodugwaja molds are essential for the signature walnut shape and even baking. They're inexpensive and widely available online (search 'hodugwaja mold' or 'walnut pastry pan'). If you don't have a mold, you can free-form the pastries by hand, shaping them roughly into an oval, but they won't have the characteristic ridged texture.
For the best texture, use cake flour rather than all-purpose—it's lower in protein and produces a tender, delicate crumb. If substituting all-purpose, sift it first and handle the dough gently.
Red bean paste is available at most Asian markets, canned or in tubes. If it's very thick, stir in 1 teaspoon of water to loosen it before mixing with walnuts.
These pastries are best enjoyed warm or at room temperature. If you prefer them warm, wrap cooled pastries in foil and reheat in a 300°F (150°C) oven for 5 minutes.

Make ahead

You can prepare the dough up to 1 day ahead: cover it with plastic wrap and refrigerate. Bring it to room temperature for 15 minutes before shaping. The filled, unbaked pastries can be frozen for up to 1 month—bake directly from frozen, adding 3–4 minutes to the bake time.

Storage & reheating

Room temperature: 2–3 days in an airtight container. The pastries stay crispy for the first day and become softer afterward. Refrigerator: up to 5 days in an airtight container; warm gently in a 300°F (150°C) oven for 5 minutes to restore crispness. Freezer: up to 2 months in a freezer bag; thaw at room temperature or warm in a 300°F (150°C) oven for 8–10 minutes.

Substitutions

cake flour → All-purpose flour. All-purpose flour will make the pastry slightly denser and less tender. Use the same weight (180 g) and sift before mixing to reduce toughness.
sweetened red bean paste → Sweetened adzuki bean paste or mung bean paste. Any sweetened Asian bean paste works well. Use the same amount (180 g) for consistent texture.
walnuts → Chopped almonds or roasted chestnuts. Maintains the textural contrast and nutty flavor. Keep the same weight (60 g) and chop finely.
honey → Brown sugar or additional granulated sugar. Use 2 tablespoons (25 g) brown sugar or 3 tablespoons (37 g) granulated sugar. The pastry will be slightly less moist but still tender.