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Scallion Pancake
Make this crispy, savory snack at home, and you may never order them at a restaurant again!
Crispy, chewy and flaky, a scallion pancake is a savory Chinese snack you’ve most likely only had in restaurants. You can make them at home, but the traditional recipe usually requires kneading, plus at least 30 to 45 minutes resting time. Our shortcut version takes advantage of pre-made dumpling wrappers, which you can find in most supermarkets in the freezer or refrigerated section.
Served as an easy appetizer at your next dinner party, these decadent finger foods are terrific fresh from the skillet, with a spicy, gingery dipping sauce.
Are scallion pancakes healthy?
We wouldn’t exactly call them healthy — think of them as a once-in-a-while treat.
What is a scallion pancake made from?
Unlike the breakfast pancakes you eat with maple syrup, the dough in these flatbreads is made with flour and water and some type of fat, and of course, scallions.
Do scallion pancakes have meat?
The typical recipe has only 4 ingredients (flour, water, fat, and scallions), and while they don’t usually contain meat, some versions can be made with lard or other animal fat. Ours is vegetarian — and it can be made vegan if you use vegan dumpling wrappers.
- Yields:
- 8 serving(s)
- Total Time:
- 45 mins
Ingredients
- 1/4 c.
low-sodium soy sauce
- 2 tbsp.
rice vinegar
- 2 tsp.
sambal-style chili paste
- 1 tsp.
sugar
- 1
2-inch piece fresh ginger, peeled and cut into matchsticks
- 1
14-oz pkg. round dumpling wrappers
- 1/4 c.
toasted sesame oil
- 8
scallions, chopped (11/2 cups)
- 8 tbsp.
canola oil
Directions
- Step 1In small bowl, whisk together soy sauce, rice vinegar, chili paste, and sugar; stir in ginger and set aside.
- Step 2On cutting board, place 1 dumpling wrapper. Light brush top with sesame oil and scatter 2 teaspoons scallions on top. Top with second dumpling wrapper, pressing to adhere. Repeat with sesame oil, scallions, and wrappers until you have a stack of 6 wrappers. Repeat with remaining ingredients to make a total of 8 stacks of 6 wrappers each.
- Step 3Working with 1 at a time, using a rolling pin, roll out each stack of wrappers to 6-inch-diameter circle, turning and flipping over as necessary. Repeat until all stacks are rolled out.
- Step 4Heat 1 Tbsp canola oil in medium skillet on medium. Cook 1 pancake at a time until golden brown, 1 to 2 minutes per side. Repeat with remaining oil and pancake stacks. Serve sprinkled with any remaining scallions and with ginger-chili sauce for dipping.
AIR FRYER SHORTCUT SCALLION PANCAKES: Follow steps 1-2 (do not roll out stacks of wrappers). Heat air fryer to 400°F. Brush both sides of stacks liberally with canola oil. Place 4 stacks in air-fryer basket, spacing apart so they don't touch. Air-fry 3 to 4 minutes. Using tongs, flip and air-fry until golden brown and crispy, 3 to 4 minutes more. Repeat with remaining stacks. Sprinkle pancakes with more scallions and serve with ginger-chili sauce for dipping.
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