Wonton Skin Red Bean Cake

Name: Wonton Skin Red Bean Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: A few pieces Wonton wrapper; a little Red bean paste; Some oil

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Wrapped a bunch of wontons over the weekend, ready to be frozen for breakfast next week.
Every time I make dumplings and wontons, the biggest headache is that either the noodles are left or the fillings are left. It is very difficult to have exactly the same amount of skin and fillings. Today is no exception. There are several pieces of wonton skins left and I don’t want to put them anymore. I entered the refrigerator to take up a place and thought about it. I used the leftover wonton wrapper to make a few red bean pies. The crispy crust and the sweet red bean filling make people like it more and more. The children ate three in a row. , Still occupying the last one, said to save it for the evening.

Ingredients

A few pieces Wonton Wrapper
a little Red Bean Paste
Some Oil

Wonton Skin Red Bean Cake

1. A few pieces of wonton wrappers and red bean filling left over from the wonton wrapper

2. Take a piece of wonton wrapper and place it on a plate, dig a spoonful of red bean filling and place it in the middle, use the back of the spoon to press and smooth the red bean filling, leaving a little space around it

3. Dip your chopsticks in water and spread it around

4. Put another piece of wonton wrapper on top, press lightly to make them stick together, and put red bean paste on top again

5. In the same way, dip another piece of wonton wrapper together

6. Three skins and two layers of filling can make a red bean cake

7. Heat the oil pan and brush with vegetable oil

8. Place the red bean cake in an electric baking pan and fry until the bottom turns slightly yellow

9. Pour in the water that has covered the bottom of the pot, close the lid and continue heating

10. The water has boiled dry, turn the cake over

11. Fry until both sides become browned, and the pancakes that are burnt on the outside and tender on the inside are out of the pan

Tips:
1. I use the ready-made red bean paste, which is more delicate. If you make the red bean paste yourself, it is better to break it with a cooking machine.
2. Leave blanks around for easy wiping and sticking.