Easy Shortcut Scallion Pancakes

1. 1

   Remove the dumpling wrappers from the fridge to take the chill off; they do not need to reach room temperature, but they should not remain cold. Rinse the scallions and dry them completely using a clean kitchen towel. Cut each scallion in half along its length and chop them finely.

2. 2

   Arrange a small bowl of salt, another of oil, and a pastry brush near your workspace.

3. 3

   Working on a clean counter, lay down a single dumpling wrapper, paint it with a thin coat of oil, and season lightly with salt. Scatter a layer of scallions over the top. Place a second wrapper over the scallions and press down gently. Continue this layering process until your stack has 4-7 layers of dumpling wrappers.

4. 4

   Flatten the stacked wrappers with a rolling pin to your preferred thickness. Spin the pancake as you roll it to maintain a round shape.

5. 5

   Set a flat-bottomed non-stick or cast iron skillet over medium heat. Swirl 1 tablespoon of oil in the pan and transfer the pancake into it. Fry for about 2-3 minutes per side, until they are golden brown. Do not use high heat, which will burn the outside before the inside cooks through.

6. 6

   Add another 1 tablespoon of oil if the pan appears dry after turning the pancake over.

7. 7

   Serve the pancakes plain or alongside a dumpling dipping sauce.

Recipe by The Woks of Life on thewoksoflife.com. See the original for their notes and tips.