30-Min Scallion Pancakes (with Dumpling Wrappers)

Scallion Pancakes are crispy, flaky, and packed with savory flavor—but making them the traditional way takes hours. This shortcut version uses dumpling wrappers to recreate the same crunchy, layered texture in just 30 minutes. It’s fast, fun, and totally satisfying. Whether you’re craving a snack, appetizer, or party dish, this method delivers that irresistible scallion pancake experience with a clever twist.

Recipe

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

For the scallion oil:
6 tablespoons avocado oil (or other high-heat oil)
1 bunch scallions, white parts only, cut into 2-inch pieces

For the scallion pancake:
16 dumpling wrappers (or substitute with wonton or gyoza wrappers)
3 tablespoons all-purpose flour
¼ teaspoon salt
1 bunch scallions, green parts only, minced
4 tablespoons avocado oil (for pan-frying)

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon red chili flakes
1 tablespoon scallions, minced

Instructions

1. Make the scallion oil:

• In a small pot over low heat, combine the avocado oil and the white parts of the scallions.
• Cook for about 5 minutes, until the scallions are lightly browned and fragrant.
• Remove the scallions and discard them. Set the infused oil aside.

2. Prepare the oil paste:

• In a bowl, mix the flour and salt. Slowly whisk in the scallion oil to form a smooth paste.
• This will be used to layer flavor and help the pancakes form flaky textures.

3. Make the dipping sauce:

• In a bowl, combine soy sauce, rice vinegar, sugar, sesame oil, red chili flakes, and minced scallions.
• Stir well and set aside.

4. Assemble the pancakes:

• Lay out 4 dumpling wrappers in a row, overlapping them slightly by about 1 inch.
• Brush the surface with the oil paste and sprinkle with minced scallions.
• Use a knife to make 5 horizontal cuts along the row—this helps create more layers.
• Roll the entire strip into a tight log, then coil it into a spiral shape. Press down gently to flatten.
• Brush both sides with the oil paste to prevent cracking, then use a rolling pin to roll it out into a 4-inch round.
• Repeat with remaining wrappers to form 4 pancakes total.

5. Optional: Freeze for later

• If storing, stack the pancakes between sheets of parchment paper and freeze in a sealed Ziploc bag.
• They’ll keep for up to 2 months and can be cooked straight from frozen—just add 1–2 extra minutes to the pan-fry time.

6. Cook the pancakes:

• Heat a flat-bottomed skillet over medium heat and add a thin layer of avocado oil.
• Place a pancake in the pan and cook until golden brown, about 2 minutes per side.
• Repeat with the remaining pancakes, adding more oil as needed.
• Serve hot with dipping sauce.

Tips & notes

• Dumpling wrapper tip: Use round dumpling wrappers for best shape. If using square wonton wrappers, trim or overlap creatively.
• Oil matters: Use a neutral, high smoke-point oil like avocado, grapeseed, or peanut for both the infused oil and frying.
• Don’t skip the flour paste: It helps mimic the traditional layering you’d get with hand-rolled dough.
• More scallion flavor: Feel free to double the amount of minced green scallions if you want a bolder bite.
• Freeze before frying: For meal prep, assemble and flatten the pancakes, then freeze before cooking.
• Texture check: When done right, the inside should be tender and flaky while the exterior is golden and crisp.