Easy Scallion Pancakes


This scallion pancake dish could have a better name if it were up to me. Crispy, delicious, and ridiculously easy to make… “Ridiculously Easy Scallion Pancakes.”

Shortcut scallion pancakes––which took just a few minutes to make––were my first thought as soon as I tucked into them.

Bringing you this dish today is something I’ve been waiting a long time to do.

Scallions and salt are commonly added to the dough before stretching it out into a pancake and cooking it in oil or a roux-like combination of oil and flour. Layers are created by rolling and twisting the dough in the manner of pastry dough. Our recipes for Shanghai-style scallion pancakes and 9-layer scallion pancakes use similar processes.

Dumpling wrappers are used in this recipe instead of dough; no special shaping or rolling is required.


Yes, you read that correctly! With just four ingredients, this recipe for Shortcut Scallion Pancakes is easy to make.

  • Dumpling wrappers
  • Oil
  • Salt
  • Scallions

About 20 minutes are needed to complete the entire dish.

What was the outcome? This dish is so addictive that you won’t be able to put it down.

Scallion pancakes can be made for breakfast, appetizers for parties, or just as a snack at any time with this recipe.


  • 400g of 1 pack store-bought round, white dumpling wrappers
  • 6-8 scallions
  • salt
  • vegetable, light olive oil, or canola


  1. Dumpling wrappers should be taken out of the fridge and given a little time to warm up (they don’t have to be at room temperature, but they shouldn’t be chilly either). The scallions should be well cleaned and dried with a fresh kitchen towel. Finely slice the scallions after cutting them in half lengthwise.
  2. Prepare a pastry brush, a small oil dish, and a salt dish.
  3. Put a dumpling wrapper on a tidy work surface. Brush it with oil and season it with salt very sparingly. Then sprinkle onions on top. Add another dumpling wrapper on top, pressing it down just a little. Continue until your dumpling wrappers are 4–7 layers thick.
  4. Roll the layered dumpling skins into a pancake using a rolling pin, making it as thick or thin as you wish. Rolling the scallion pancake while rotating it will provide a perfectly rounded form.
  5. Cast iron or a nonstick pan with a flat bottom should be heated to medium heat. Add the scallion pancake to the pan after spreading 1 tablespoon of oil over it. Cook until golden brown, about two to three minutes per side. (Avoid using excessive heat since it will burn the pancake before it is fully cooked.)
  6. After flipping the pancake, add another tablespoon of oil if the pan appears to be dry.
  7. Enjoy them without any dipping sauce or simply! They pair well with our dumpling dipping sauce, we’ve discovered.
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