Easy Shortcut Scallion Pancakes
User Reviews
5.0
96 reviews
Excellent
Easy Shortcut Scallion Pancakes
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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!
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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)
Instructions
- 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.
- Prepare a small dish of salt and a dish of oil, along with a pastry brush.
- 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.
- 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.
- 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).
- If the pan looks dry after flipping the pancake, you can add another tablespoon of oil.
- Enjoy these plain or with a dipping sauce! We’ve found that they go great with our dumpling dipping sauce.
Notes
- To pre-make and freeze any uncooked scallion pancakes:
- After rolling out each pancake, place on a sheet of parchment or wax paper, and place another sheet of paper on top.
- Layer the scallion pancakes between the wax paper or parchment paper.
- Transfer to a large freezer bag, and place on a flat shelf in the freezer so they freeze flat.
- To cook, add them directly to a pan with hot oil––no need to thaw beforehand.
Nutrition Information
Show Details
Calories
207kcal
(10%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
6g
(30%)
Cholesterol
4mg
(1%)
Sodium
717mg
(30%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
125IU
(3%)
Vitamin C
2.2mg
(2%)
Calcium
32mg
(3%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 8scallion pancakes
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 4mg | 1% |
| Sodium | 717mg | 30% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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