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5.0 from 96 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 scallion pancakes
Calories: 207 kcal
Course: Appetizer
Cuisine: Chinese

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

    Cup of Yum
  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.

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

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

% 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.