4 Ingredient Scallion Pancakes

Ingredients

• 6 pieces Dumpling Wrappers (round, frozen, thawed)
• 1 bunch Scallions (washed, trimmed, thinly sliced)
• 3 tablespoons Vegetable Oil (neutral oil such as canola or grapeseed)
• 1 teaspoon Salt (fine sea salt)

Instructions

1. Slice Scallions

   Wash the scallions, trim the root ends, and slice them thinly on a diagonal.

   Time: PT5M

2. Layer Wrappers with Oil, Scallions, and Salt

   Lay a dumpling wrapper on a clean surface, brush lightly with oil, sprinkle a handful of sliced scallions and a pinch of salt. Stack another wrapper and repeat until six wrappers are used.

   Time: PT10M

3. Roll and Shape Pancake

   Stack the layered wrappers and roll them together with a rolling pin into an oval about ¼ inch thick.

   Time: PT5M

4. Heat Skillet

   Place the carbon steel skillet over medium‑high heat, add ½ tablespoon of oil, and heat until the oil shimmers (about 2 minutes).

   Time: PT2M

   Temperature: medium‑high

5. Cook First Pancake

   Carefully lay the rolled pancake in the skillet, press gently with a spatula or a second skillet, and cook for 2 minutes until golden brown. Flip and cook the other side for another 2 minutes.

   Time: PT4M

   Temperature: medium‑high

6. Cook Remaining Pancakes

   Repeat the cooking process with the remaining rolled pancakes, adding a little more oil to the skillet as needed.

   Time: PT8M

   Temperature: medium‑high

7. Serve

   Transfer the crispy pancakes to a serving plate, cut each in half, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

100

Protein

2 g

Carbohydrates

12 g

Fat

5 g

Fiber

1 g