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Easy Scallion Pancakes Using Wonton Wrappers

You can make these crispy, flaky, and incredibly aromatic scallion pancakes in under 10 minutes! They are my go-to snack and favorite savory breakfast, only require five simple ingredients and yet together they make magic!

Scallion pancakes are arguably the most iconic Shanghai street food and my personal fave! They are golden crispy on the outside, while still soft, flaky, tender, and aromatic on the inside. It's so fun to pull them apart and stretch out all the flavorful layers.

I used to get them on my way to school from a hole-in-the-wall breakfast stand, they are usually freshly fried and handed to you still steaming hot and the oil is seeping through the paper - even just thinking about that makes me salivate! I'd wolf them down and crunch away while I walk, it'd be gone in literally 2 minutes.

For this super easy "cheat" version, you wouldn't even need to mix any flour or make any dough! Grab a pack of wonton skin or dumpling wrappers from your grocery store and you can enjoy freshly made golden flaky scallion pancakes in minutes.

If you try this recipe please tag me on Instagram and TikTok, I'd love to see your creations! And follow me on socials for more moments of my vegan life.


INGREDIENTS:

*makes 3 scallion pancakes

12 wonton wrapper or dumpling wrapper

6 scallion

4 tablespoon avocado oil

2 tablespoon all-purpose flour

1/2 teaspoon salt


For the dipping sauce -

1 teaspoon chili oil, or more if you like spicy!

2 teaspoon soy sauce

1 teaspoon dark rice vinegar


TO MAKE:

- Trim off the roots of the scallion and cut off the white parts, slice lengthwise in halves;

- Finely chop the green part, set aside;

- In a pan, heat the avocado oil over medium heat, test the temperature with a small piece of scallion, it should immediately start to sizzle;

- Carefully add the scallion whites into the oil, cook over medium-low heat for about 5 minutes, until the scallion whites are slightly browned and crispy, remove the scallion;

- Pour the scallion oil in a bowl with the flour and salt, stir till very smooth;

- Lay out four wonton wrappers, dab a little bit of water on the bottom edge of each wrapper and have them overlap and connect into one long piece;

- Brush on some scallion oil flour mixture, and sprinkle on scallion greens, spread them out evenly;

- Make some small vertical cuts in the dough, don't make one long cut from top to bottom, place small, dashed lines through out the dough, this will create more flaky layers;

- Roll up the dough lengthwise into a log;

- Then twirl the log into a spiral round;

- Flatten it with your palm, brush on more scallion oil flour mixture on both sides and roll it out with a pin until you reach your preferred size and thickness, you can choose to make them thicker and smaller, or thinner and larger;

- In a nonstick pan, heat a drizzle of oil covering the bottom, transfer the scallion pancake into the pan, pan fry over medium heat for a minute or so, until it's golden crispy;

- Flip, and fry for another minute or so, check for the color so it doesn't burn;

- Serve hot with the dipping sauce, enjoy!


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