Description
These Cheats Easy Scallion Pancakes are a quick and simple twist on the traditional Chinese snack using dumpling wrappers as a convenient shortcut. Crispy and golden on the outside with fresh, fragrant scallions throughout, they make a perfect appetizer or snack served with a tangy soy-vinegar dipping sauce.
Ingredients
Scallion Pancakes
- 12 dumpling / wonton wrappers
- 2 scallions, finely sliced
- Grapeseed oil (or any neutral oil such as vegetable oil or canola oil), for brushing and frying
- Salt, to taste
Dipping Sauce
- 2 tbsp soy sauce (15ml)
- 1 tbsp Chinese black vinegar or rice vinegar (15ml)
- ½ scallion, finely chopped
- 1 garlic clove, minced
- 1 tsp ginger, minced
- 1 tsp maple syrup or sugar of choice
- Water to thin, optional
Instructions
- Prepare work station: Cover dumpling wrappers with a damp kitchen cloth to prevent drying out. Rinse, dry, and thinly slice scallions. Prepare a small bowl of water, a pastry brush with oil, and a small dish of salt for seasoning.
- Make the pancakes: Take one dumpling wrapper and wet the edge on the left side with your fingers. Layer another dumpling wrapper on top, gently pressing down, then repeat one more time to make a stack of three wrappers sealed together to avoid falling apart.
- Season and top: Brush some oil onto the stacked wrappers, sprinkle salt evenly, then scatter the finely sliced scallions over the surface.
- Roll the pancakes: Roll the stacked wrappers from the bottom up like a cinnamon roll, keeping it loose to make flattening easier. Pinch the two ends to seal in the scallions. Then place seam side up and coil into a spiral. If the end is dry, wet it with water and press gently to secure the spiral.
- Flatten: Using the palm of your hands, flatten the spiral pancake. For a thinner pancake, use a rolling pin lightly – avoid over-rolling to prevent scallions from falling out.
- Optional mini version: For bite-sized pancakes, follow the same steps but use only one dumpling wrapper instead of three.
- Cook: Heat 1-2 tablespoons of oil over medium heat in a non-stick pan. Fry the pancakes until golden brown and crisp—about 3 minutes on the first side and 2 minutes on the other side.
- Make dipping sauce: Combine soy sauce, black or rice vinegar, minced garlic, minced ginger, chopped scallion, and maple syrup in a small bowl. Add water to thin if needed.
- Serve: Serve the crispy scallion pancakes hot with the dipping sauce and enjoy!
Notes
- Using three dumpling wrappers stacked makes thicker, chewier pancakes, while using a single wrapper makes smaller bite-sized versions.
- Keep the wrappers covered with a damp cloth to avoid drying and cracking during prep.
- Cooking over medium heat ensures the pancakes cook evenly and get a perfect golden crust without burning.
- You can substitute grapeseed oil with any neutral-flavored oil like vegetable or canola oil.
- The dipping sauce can be adjusted to taste by varying the vinegar, soy sauce, or sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
