Shortcut Scallion Pancakes

Method8 steps

1. 1

   Step 1: Take the package of round white non-egg dumpling wrappers (1 package) from the refrigerator and let the wrappers become pliable while you prepare the scallions (6–8); they need not reach room temperature. Wash all 6–8 scallions, pat thoroughly dry, split lengthwise and finely chop.

   Uses 1 package round white non-egg dumpling wrappers (14 oz) · 6–8 scallions, finely chopped · water for washing scallions, as needed

2. 2

   Step 2: Set out a small dish of salt to taste, a dish of vegetable oil and a pastry brush. Keep the oil supply ready for both brushing the layers and cooking each pancake.

   Uses salt (to taste) · vegetable oil for brushing and frying, as needed

3. 3

   Step 3: On a clean work surface, brush one prepared wrapper from step 1 with a thin layer of oil from step 2, lightly sprinkle with salt from that dish and cover with finely chopped scallions from step 1. Top with another wrapper and press lightly. Repeat until this pancake has 4–7 wrapper layers, seasoning lightly to avoid oversalting.

   Uses 4–7 pliable round white wrappers per pancake · Finely chopped scallions for this pancake · A thin brushing of oil for each layer · A light sprinkling of salt for each layer

   
4. 4

   Step 4: Roll the layered pancake from step 3 with a rolling pin, rotating it to keep it round. Roll thinner for a crisper pancake or leave it thicker for a chewier one; thicker pancakes will need longer cooking. Repeat steps 3–4 to form further pancakes as the wrappers and scallions allow.

   Uses All of the layered scallion pancake

5. 5

   Step 5: Cook the rolled pancakes from step 4 fresh, or freeze uncooked ones between sheets of parchment or wax paper in a large freezer bag, laid flat. If using frozen pancakes in the next step, take them directly from the freezer to the hot pan without thawing.

   Uses Rolled scallion pancakes, fresh or set aside for freezing

6. 6

   Step 6: Heat a flat-bottomed non-stick or cast-iron pan over medium heat and spread 1 tbsp vegetable oil from step 2 around it. Add one rolled pancake from step 5, fresh or directly from frozen. Cook its first side for about 2–3 minutes, checking from 2 minutes, until golden brown. Keep the heat moderate so the surface does not burn before the layers cook.

   Check the first side · 2 minUses One fresh or frozen rolled pancake for the pan · 1 tbsp vegetable oil for this pancake

7. 7

   Step 7: Turn the pancake in the pan from step 6. If the pan looks dry, add another 1 tbsp vegetable oil from step 2. Cook this second side for about 2–3 minutes, checking from 2 minutes, until golden brown and all the layers are cooked through. Continue as needed for thicker or frozen pancakes, reducing the heat if browning too quickly.

   Check the second side · 2 minUses All of the first-side pancake and pan oil · Another 1 tbsp vegetable oil only if the pan is dry after flipping

8. 8

   Step 8: Lift the cooked pancake from step 7 out of the pan and serve plain or with ready dumpling dipping sauce if desired. Repeat steps 6–7 for each remaining rolled pancake, using 1 tbsp oil for its first side and another 1 tbsp only if the pan is dry after turning. The approximate yield is eight pancakes; the count depends on the package and number of layers.

   Uses Cooked scallion pancake lifted from the pan · ready dumpling dipping sauce, optional for serving