Easy Shortcut Scallion Pancakes
An easy scallion pancake recipe with just 4 ingredients and 20 minutes of prep. Freezer-friendly & just as good as our traditional scallion pancake recipes!
Ingredients
- 6-8 scallions
- salt ((to taste))
- vegetable, canola, or light olive oil ((for brushing and cooking your scallion pancakes))
- 1 pack store-bought round, white dumpling wrappers ((14 oz. or 400g))
Directions
- 1
Take the dumpling wrappers out of the refrigerator, and let them warm up a bit (they don't necessarily have to be at room temperature, but they shouldn't be cold). Wash the scallions and pat them thoroughly dry with a clean kitchen towel. Slice the scallions in half lengthwise and finely chop them.
- 2
Prepare a small dish of salt and a dish of oil, along with a pastry brush.
- 3
On a clean work surface, take a dumpling wrapper, brush it with a thin layer of oil, and lightly sprinkle with salt. Then cover with a layer of scallions. Top it with another dumpling wrapper, and lightly press it down. Repeat the process until you have 4-7 layers of dumpling wrappers.
- 4
Use a rolling pin to roll the layered dumpling skins into a pancake––however thick or thin you like. Rotate the scallion pancake as you roll to get a perfect round shape.
- 5
Heat a flat-bottomed non-stick or cast iron pan over medium heat. Spread 1 tablespoon oil around in the pan, and add the scallion pancake. Cook each side until golden brown, about 2-3 minutes per side. (Avoid using high heat, as it will burn the pancake without cooking it through).
- 6
If the pan looks dry after flipping the pancake, you can add another tablespoon of oil.
- 7
Enjoy these plain or with a dipping sauce! We’ve found that they go great with our dumpling dipping sauce.