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I’m rarely taken aback by a food hack, but this scallion pancake method left me completely stunned. It’s refreshingly easy, remarkably close in taste to the authentic version, and completely eliminates the hassle and uncertainty of making dough from scratch. Perfect for those in need of a quick scallion pancake fix or anyone struggling to get those crispy layers right. Just grab some dumpling wrappers, and let’s get layering.
What exactly are scallion pancakes?
Scallion pancakes, or Cong You Bing, are a crispy, chewy, flaky fried dough filled with fragrant scallions. They are savory, salty, and make a great side dish for soups or noodles, or can be enjoyed on their own as a snack. Originating from China, their preparation and filling variations can differ by region, and they’re often served as an appetizer or side dish in Chinese restaurants. If you haven’t had them yet, try making this quick version at home, but also consider ordering them from a restaurant for the full experience.
Scallion pancakes made from scratch typically require a dough of flour, water, salt, and sometimes oil. As with all doughs, achieving the right consistency is key—this one needs to be pliable, but not sticky. Depending on the recipe, the dough is usually flattened, layered with scallions and oil, then rolled, twisted, and flattened again. If this sounds like a challenge to make, it certainly can be.
I stumbled upon this trick from The Woks of Life and initially thought it seemed too good to be true. But if it works, as they say, it could revolutionize the process. And the worst-case scenario? I’d end up with delicious, onion-infused fried dough. So, why not give it a try? The key to this shortcut is skipping the hand-made dough altogether and opting for round dumpling wrappers instead. These typically come in packs of about 50, neatly stacked and wrapped in plastic. They freeze and thaw effortlessly, making them a staple in most grocery store freezer sections. If you don’t use the whole pack, simply wrap them up and freeze the leftovers for later.
Here are a couple of dumpling wrappers I use, available in both round and square shapes:
Twin Marquis Circular Dumpling Wrapper
Twin Marquis Square Wonton Wrapper
Dumpling wrappers are made from the same basic ingredients as scallion pancake dough: flour, water, and salt, with a bit of cornstarch to prevent sticking and sodium benzoate as a preservative. When you fill and fry them just like a scallion pancake, it’s no surprise they turn out perfectly.
How to create easy scallion pancakes
With just three ingredients and a hot, oily frying pan, you’re all set. The dumpling wrappers serve as your pre-made dough, already shaped and ready to go. All that’s left to do is layer. Chop a couple of scallions finely, and have salt and oil handy. Take one thawed dumpling wrapper and place it on your counter. They’re dusted with cornstarch to prevent sticking, so you don’t need to worry about adding flour to your workspace.
Using a pastry brush, lightly coat the wrapper with a thin layer of neutral cooking oil. Sprinkle a pinch of salt and about a teaspoon of chopped scallions. Place a second dumpling wrapper on top and press down. Repeat the process with oil, salt, and scallions, stacking up to five dumpling wrappers.
Begin by using a rolling pin, starting from the center of the dough. Gently roll towards the edges, then rotate to roll the opposite end. It’s normal for a paste of oil and cornstarch to form and ooze slightly. Carefully pick up the pancake, flipping it so the underside is now on top. Continue rolling to maintain a round shape. Keep rotating and flipping it top to bottom with each roll until you achieve a circle around five inches wide. Skipping the flip step may cause the bottom wrapper to stretch unevenly.
Add a tablespoon of neutral oil—canola works well—into a frying pan and heat over medium-low. Fry each side of the pancake for about two to three minutes. The goal is to get a deep brown, uneven color with little bubbles forming along the dough. Ensure there’s enough oil in the pan, enough to slightly pool and bubble around the edges of each pancake. You’ll need to top up the oil occasionally between pancakes or even between flips. This is fried dough, so just embrace it and enjoy the crispy, golden result.
This pancake is the real deal. It’s crispy on the outside, chewy on the inside, slightly salty, and packed with the bold flavor of scallions. Each bite is flaky, thanks to the layers of dough, with tender green slivers running through it. Like all perfectly fried foods, it manages to avoid feeling greasy despite its deep-fried nature.
What I miss most about handmade dough is the tenderness—both emotional and physical. A handmade pancake has a soft, stretchy texture that you can’t achieve with dumpling wrappers. You could add a few more dumpling wrappers to make the pancakes thicker, but they’ll need a little longer to cook. While they may end up thicker, they won’t be as tender as a true handmade one.
Despite being a minor downside, this method perfectly satisfies my craving for scallion pancakes. Whether you're a chef or just someone frustrated by dough, this technique is unmatched for a quick, accessible treat. Give it a try, and enjoy a delightful snack with a strong allium flavor.
Quick and Easy Scallion Pancakes Using Dumpling Wrappers
(adapted from The Woks of Life)
Ingredients list:
5, 10, or 15 dumpling wrappers (5 wrappers make 1 pancake)
3 scallions, finely chopped
3-5 tablespoons canola oil (or another neutral oil)
1-2 teaspoons salt
Pour approximately two tablespoons of oil into a small bowl to brush onto the wrappers. The remaining oil will be used for frying in the pan.
Place a dumpling wrapper on a clean surface and brush it with oil using a pastry brush. Sprinkle a pinch of salt and some minced scallions on top. Add another wrapper and repeat the process. Continue until you have stacked five wrappers with four layers of scallions. Use a rolling pin to roll the dough into a circle, about five inches in diameter. Be sure to rotate the dough and flip it from bottom to top, ensuring that the wrappers stretch evenly. The dough will become thin, and the layers will stick together as one.
Heat about a tablespoon of oil in a frying pan over medium-low heat, and cook the pancake for two to three minutes on each side. The pancake should develop dark brown spots and small bubbles. Repeat with the remaining pancakes, then cut each into quarters and serve.
