Scallion Pancakes with Dumpling Wrapper

 My mom has mentioned this method to me before as an interesting shortcut shared on Chinese cooking forums, and I’ve also seen it on Woks of Life. Whoever came up with it is genius because this does deliver somewhat flaky layers without the dough kneading work. Not to mention, a great way to use up leftover wrappers if you’re making dumplings at home (see our potstickers recipe here).

Ingredients
Easy to make as few as you want at one time, keeping the rest of the dumpling wrappers in an airtight container and refrigerated)

• Store bought dumpling wrappers, usually found in the refrigerated section of Asian grocery stores or international markets. You’ll need 4 to 5 wrappers per pancake. IMPORTANT: Use round, white dumpling wrappers and not yellow, square, or wonton wrappers which are too thin for this hack. The ones I’m using here are by Twin Marquis brand.
• Oil for brushing and pan-searing.
• Scallions, chopped. I use approximately 1 full stalk of scallions per pancake.
• Salt for sprinkling on

Directions
1. Put chopped scallions, oil, and some salt in separate little bowls to get everything organized.

2. On a cutting board or clean, dry surface, place 1 dumpling wrapper on the surface.

3. Brush with a thin layer of oil (use a paper towel if you don’t have a brush), sprinkle with a little salt and scallions. Note that many store bought dumpling wrappers already have salt in them. I cooked one finished pancake to test, then adjusted salt and scallion levels accordingly for subsequent ones.

4. Place another dumpling wrapper on top like a sandwich and firmly press it down with your palm and fingers to flatten. Next, repeat with the oil brushing, sprinkling of salt and scallions, and new layer of dumpling wrapper. I did 5 layers in total.

5. After your last layer, firmly press everything down again and then roll it out with a rolling pin until thin.

6. Heat 1 Tbs oil or just enough to coat the bottom of a pan over low-medium heat (lower heat than the batter method to avoid burning the thin dumpling wrappers). After the oil is heated, pan fry your scallion pancake about 3-4 minutes on each side. Lift an edge to check doneness, and when the bottom is lightly browned, brush a little oil on top and flip.

I found these were best enjoyed immediately!

Again I usually eat my scallion pancakes alone, but this sandwich Nick put together was delightful.

We usually have blanched broccoli crowns on hand for Nori and various dishes like pasta, and they worked perfectly here as a filling:

1. Start with a handful of blanched broccoli florets. We dip broccoli crowns in boiling water for about 90 seconds to 2 minutes so it still has a crisp texture, and keep some of the stalks for extra crunch.
2. Mix 1 teaspoon hoisin sauce, 1/2 teaspoon sambal oelek chili paste or sriracha (optional), and 1 teaspoon hot water to thin out the hoisin.
3. Toss the broccoli florets into the sauce. I used a pan here just as a quick way to heat up leftover broccoli and mix with the sauce.
4. Place into a pancake, drizzle Kewpie mayo on top, and enjoy. Sub regular mayo if you don’t have Kewpie, but I do love this Japanese version of mayo made with some rice vinegar!