30-Min Scallion Pancakes with Dumpling Wrappers
Scallion Pancakes with Dumpling Wrappers are golden and flaky, with lots of thin, tender layers and savory scallion flavor—all ready in just 30 minutes!
Ingredients
For the scallion oil
- 6 tablespoons avocado oil, or other high-smoke-point oil
- 1 bunch scallions, white parts only, cut into 2-inch pieces
For the scallion pancakes
- 16 sheets dumpling wrappers, or wonton or gyoza wrappers
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 bunch scallions, green parts only, thinly sliced
- 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, thinly sliced
Instructions
- To make the scallion oil: In a small pot over low heat, add the avocado oil and white parts of the scallions. Cook for about 5 minutes, until the scallions are lightly browned and fragrant. Remove and discard the scallions, and reserve the infused oil.
- To make the oil paste: In a bowl, combine the all-purpose flour and salt. Slowly whisk in the scallion oil until a smooth paste forms.
- To make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, sugar, sesame oil, red chili flakes, and minced scallions. Stir until the sugar is dissolved and set aside.
- To layer the dumpling wrappers: Arrange 4 dumpling wrappers in a row, overlapping each one by about 1 inch. Brush with the oil paste and sprinkle with minced scallions. Use a knife to make 5 horizontal cuts along the row.
- To roll, coil, and flatten: Roll the layered wrappers into a tight log, then coil the log into a spiral. Gently press it down to flatten. Brush both sides with the oil paste, then use a rolling pin to roll it into about a 4-inch round. Repeat with the remaining wrappers to make 4 pancakes.
- To pan-fry the scallion pancakes: Heat a flat-bottomed skillet over medium heat and add a thin layer of avocado oil. Pan-fry each pancake for about 2 minutes per side, until golden. Repeat with the remaining pancakes, adding more oil as needed. Serve hot with the dipping sauce.
Video
Notes
Keep the scallion oil over low heat: Gently cooking the scallion whites infuses the oil with flavor without burning them.
Roll gently: Flatten the spiral without pressing too firmly so you can preserve the layers.
Add more scallions: Feel free to add more minced green scallions if you prefer a stronger scallion flavor.
Freeze for later: Place the shaped, uncooked pancakes between sheets of parchment paper and freeze in a sealed freezer-safe bag or container for up to 2 months for best quality. Pan-fry directly from frozen, adding about 1–2 minutes as needed.
Serve hot: The pancakes are best straight from the pan, when the outside is golden and the layers inside are warm, tender, and flaky.