salt (to taste)
vegetable, canola, or light olive oil (for brushing and cooking your scallion pancakes)
1 pack store-bought round, white dumpling wrappers (1 lb or 450g)
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.
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.