Easy Shortcut Scallion Pancakes
User Reviews
5
Easy Shortcut Scallion Pancakes
Description
This recipe replaces the traditional dough with multiple layers of dumpling wrappers brushed with oil and sprinkled with salt, then layered with finely chopped scallions. Stacking 4 to 7 wrappers with scallions in between creates a laminating effect when rolled with a rolling pin, resulting in layers that separate slightly during cooking.
The pancakes are cooked in a hot pan with oil until they develop a golden, crispy exterior on both sides, while retaining a tender interior with bursts of scallion flavor. The use of dumpling wrappers shortcuts the usual dough preparation, making this approach suitable for quicker or easier scallion pancake preparation.
These pancakes can be served as a snack, appetizer, or side dish with dipping sauces. Their crispy surfaces combined with tender layers and fresh scallions provide appealing texture and flavor contrast.
For make-ahead convenience, the uncooked pancakes can be layered between parchment or wax paper and frozen flat. They can be cooked directly from frozen by pan-frying in hot oil without thawing. Using a non-stick or well-seasoned cast iron pan helps achieve even browning and crisping.
Ingredients
- 6-8 scallions
- salt (to taste)
- vegetable oil for brushing and cooking your scallion pancakes, or canola or light olive oil
- 1 pack dumpling wrapper 14 oz. or 400g, store-bought, round, white
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
- The uncooked scallion pancakes freeze well when layered between parchment or wax paper and stored flat.
- Cook frozen pancakes directly in hot oil without thawing for convenient preparation.
- Use a non-stick or cast iron pan for even browning and crisp exterior.
- Adjust the number of dumpling wrapper layers to control pancake thickness and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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