Improvised Sweet Sesame Pancakes

In a small bowl, add 1 tablespoon of tahini or sesame sauce, 1 tablespoon of sugar, and 1 tablespoon of vegetable oil, mixing thoroughly. In a separate small bowl, add 2 tablespoons of vegetable oil.

On a large cutting board or working surface, lay down the 10 small dumpling wrappers or 6 large dumpling wrappers. Thoroughly brush both sides with vegetable oil.

Use the same pastry brush to brush the tahini/sesame mixer on each of the dumpling wrappers, leaving the outer edge free from the mixture.

Use both hands to roll each dumpling wrapper into a flat strip and press both ends gently. Then roll the strip again from one end to the other. See pictures. Repeat the same process for all the dumpling wrappers.

Lift the rolled dumpling wrappers so the "inner flower" sides face upwards. Use your palm to gently press down to create a small disk. Use a rolling pin to roll out the disk into a small pancake, about the size of the original wrapper. Do not worry if things get messy and the sesame mixture leaks out. Repeat the same process to roll out all the pancakes.

Heat a large non-stick or well seasoned skillet under medium-low heat. Brush some vegetable oil onto the surface. When the skillet is warm, add the sesame pancakes one by one without overlapping. Cook each side for 1 to 3 minutes or until both sides change to a light golden brown. Quickly transfer all the sesame pancakes to a plate to cool. Let stand for 2 minutes before consuming. Enjoy while warm!