Pul-Bbang (??) Korean Pancake Dumplings

• Pulbbang batter
• 1 cup rice flour
• 1 cup milk
• .25 teaspoons salt
• 2 eggs, beaten
• 1 teaspoon baking powder
• .5 cups sweetened red bean paste
• Assembling the pulbbang
• 2 tablespoons pulbbang batter
• .5 teaspoons sweetened red bean paste

1. Set the pan on medium heat. You don't want the pan too hot, otherwise the first side will cook too quickly and the pul-bbang won't have a nice, round shape. They'll be round on one side and flat on the other.
2. Place approximately 1 tablespoon of batter into each well of the pan.
3. After you have filled all the wells with batter, immediately start placing the 1/2 teaspoon of the filling of your choice in the middle.
4. Add another tablespoon or so of batter to the top to cover the filling. Let the dumplings cook for a couple of minutes.
5. Turn each dumpling over after you notice bubbles in the batter and slight pulling away on the edges. Toothpicks or wooden chopsticks are best for this task. Flip them "early," so they are gold-colored on the underside, rather than golden brown.
6. Cook for a few minutes more on the other side. From there, you can flip them alternating until they are golden brown on both sides.

batter, rice flour, milk, salt, eggs, baking powder, red bean, pulbbang, pulbbang batter, red bean

Taken from food52.com/recipes/8153-pul-bbang-korean-pancake-dumplings (may not work)