How to Make Tofu Skin Pancake

Flavor and Aroma: Unique taste, crispy and smooth texture.
Main ingredients:Dumpling wrappers 30 sheets, 1/2 cup flour, 1 egg Side ingredients: 5 green onions, salt 1/3 tablespoon, Black sesame seeds 1 tablespoon, pork fat (chicken fat) 3 tablespoons, sugar 1/3 tablespoon, water 2 tablespoons, cinnamon powder 2 teaspoons
Makes:1) Clean the green onions, dry them, finely chop and mix with flour, salt, and all seasonings to blend evenly for later use;2) Divide the dumpling wrappers into 6 groups, each group consists of 5 sheets. Flat out 5 sheets of wrapper, apply the filling from step 1 on 4 of them, roll them up — cover with the last sheet on top;Prepare 6 pieces in this manner, dust a little flour around each to prevent leakage of stuffing; 3) Heat the oil pot to 160—170 degrees Celsius, place the made layered pancakes inside and fry until the outer surface turns golden yellow.
Remove with a ladle when done, drain the oil, serve whole or cut into small pieces.
Wash the green onions and pat them dry.
Divide the wonton wrappers into 6 groups, with 5 sheets in each group. Lay out 5 sheets of wonton wrappers flat. Spread the prepared filling on 4 of these sheets. Fold up the filled sheets and cover with the last sheet; proceed to make 6 portions as such.
Sprinkle a little flour around each portion to seal it, preventing the filling from leaking out.Heat oil in a wok to 160-170 degrees Celsius. Fry the layered wontons until they turn golden brown on the outside, then remove and drain the oil before serving. Whole pieces can be eaten or cut into smaller portions.