TWO-INGREDIENT SCALLION PANCAKES WITH DIPPING SAUCE
PREP TIME 25 MIN. – COOK TIME 25 MIN. READY IN 50 MIN. – SERVINGS 10
2 bunches green onions ½ cup canola oil, divided 1 (14 oz) pkg round gyoza/dumpling wrappers, at room temperature
3 tbsp reduced- sodium soy sauce 2 tbsp rice vinegar 2 tsp sugar ½ tsp crushed red pepper (optional)
STEP 1 Finely chop the green onions, keeping white and dark green parts separate. Set aside 1 tbsp dark green onions for the sauce. Add 2 tbsp oil to a small bowl and set aside. STEP 2 Place 1 dumpling wrapper on a cutting board. Brush a thin layer of oil on the wrapper and lightly sprinkle with salt. Sprinkle a thin, even layer of green onions on wrapper and cover with a second wrapper. Lightly press wrapper into green onions. Repeat process until 5 wrappers are stacked. Using a rolling pin, gently roll out wrapper stack until 5–6 inches in diameter, rotating the pancake to keep a round shape. Repeat with remaining wrappers and green onions. STEP 3 In a 10-inch nonstick skillet, heat 1 tbsp oil on medium. Add 2 pancakes to skillet and cook 2–3 min. per side, until golden brown and crisp. Transfer cooked pancakes to a paper towel–lined plate. Repeat with remaining oil to cook pancakes until golden brown. STEP 4 In a small bowl, combine the soy sauce, vinegar, sugar, 6 tbsp water, reserved green onions, and crushed red pepper, if desired. Cut pancakes into wedges. Add pancake wedges to a serving platter with sauce.
PER SERVING: 227 CALORIES, 12G FAT, 1G SATURATED FAT, 0MG CHOLESTEROL, 217MG SODIUM, 27G CARBOHYDRATE, 1G FIBER, 2G SUGAR, 4G PROTEIN
CHECK OUT THE VIDEO ONLINE
CHINESE SCALLION PANCAKES
Scallion pancakes are a classic dish for dim sum—a Chinese meal made up of shared small
plates. We take inspiration from the original and
use a store-bought hack: dumpling wrappers instead of homemade dough.
Layered wrapers get extra crisp in the skilet
44 MAY/JUNE 2023
SAVORYONLINE.COM
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