Crispy Spring Onion/ Scallion Pancakes
Crispy Spring Onion Pancakes made with dumpling wrappers — a quick shortcut version that’s flaky, fragrant and golden. Instead of making dough from scratch, dumpling wrappers create layered pancakes filled with seasoned spring onion and pan fried until crispy.
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Servings: 8 pancakes
Calories: 169kcal
Ingredients
- 32 dumpling wrappers
- 300 g spring onion finely chopped
- 1/4 tsp five spice powder
- 1/2 tsp salt
- 2½ tbsp neutral oil
- 2 tbsp neutral oil for pan frying
Instructions
- Prepare the spring onion filling: Finely chop 300g spring onion and place it into a bowl. Add 1/4 tsp five spice powder, 1/2 tsp salt, and 2½ tbsp neutral oil, then mix well until the seasoning coats the spring onion evenly. Let the mixture sit for a few minutes until the spring onion softens and reduces in volume.
- Layering the dumpling wrappers: Place 1 dumpling wrapper on a work surface and spread 1/2 tsp spring onion mixture on top. Add 1 dumpling wrapper and another 1/2 tsp spring onion mixture. Repeat until you have 4 dumpling wrappers layered with filling between each layer.
- Flatten the layered stack: Press the layered stack gently with your hand, then roll it with a rolling pin into a slightly larger oval shape.
- Cut the pancake into strips: Use a knife to cut 4 lines along the longest side of the pancake, making sure the strips remain attached at the top and bottom edges. This will form 5 long strips connected together.
- Roll the strips into a long shape: Roll the pancake along the direction of the strips to form 1 long layered strip.
- Coil the strip like a spiral bun: Roll the long strip from left to right into 1 spiral coil, then gently press it flat. Roll lightly with a rolling pin if needed.
- Pan fry the pancake: Heat 2 tbsp neutral oil in a frying pan over low heat. Cook pancakes slowly for several minutes on each side until both sides are golden brown and crispy.
Notes
- Don’t overfill the pancakes: Use about 1/2 tsp spring onion mixture per dumpling wrapper layer so the layers stay neat and easy to roll.
- Cook slowly for better texture: Fry each pancake in 2 tbsp neutral oil over low heat to achieve a crispy outside and tender layered inside.
- Add dipping sauce if you like: Serve with a simple sauce made from 1 tbsp soy sauce, 1 tbsp black vinegar, and 1 tsp chilli oil.
Nutrition
Serving: 8pancakes | Calories: 169kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 323mg | Potassium: 130mg | Fiber: 2g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg