Crispy red bean pancakes

Oh my oh my… If you love sweetened red bean paste, you will love this super-easy sweet treat that you can make in just 10 minutes! Instead of making the pancake dough from scratch, I got inspiration from @okonomikitchen, who used store-bought gyoza wrappers for her scallion pancakes. I followed her lead, but switched it to a sweet pastry.

Makes 5


20 square or round gyoza wrappers

1/4 cup sweetened red bean paste, divided into 5

3 tbsp white sesame seeds

Vegetable oil for pan frying

A few tbsp water for brushing

Recipe Preparation

On a clean work counter, overlap 4 wrappers, brushing the ends with water where they meet, so they stick together before rolling.

Spread one portion of Adzuki paste horizontally along the middle of the lined wrappers, leaving an inch of space at both ends.

Roll the wrappers in one motion into a sausage shape. Imagine making a sushi roll. (I actually used my bamboo sushi roller for mine.) Then brush with a little more water to seal the edges. Repeat for the remaining wrappers.

Roll the stuffed pancake into a snail/pinwheel shape, tucking both ends into the bottom and gently pressing down so that it flattens and secures the sides together. Repeat for the remaining stuffed pancakes.

Put sesame seeds in a shallow dish. Brush a little water on the base of a piece of pancake and dunk it into the sesame seeds. Repeat for each pancake, one at a time, pressing lightly to adhere the seeds.

Heat 1 tbsp vegetable oil in a shallow frying pan on medium-high. Fry pancakes, sesame coated side down first, until golden, about 2-3 minutes. Flip and lightly press down the pancakes to increase browning on the surface, cooking for another 2 minutes.

Serve warm.

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