No-Yeast Scallion Pancake, Ready in 10 Minutes
Scallion Pancake
Required Ingredients:18 dumpling wrappers, several scallions, 4 tablespoons vegetable oil, 1/2 teaspoon salt
Steps:
1Chop scallions: Remove the yellowing leaves of the scallions, wash them, and chop them.
2Make scallion oil: Put scallion pieces in a bowl, add 1 tablespoon of salt and vegetable oil, and mix well.
3Start making scallion pancakes: Take one dumpling wrapper and lay it flat, then spread a layer of scallion oil on top.
4Continue making: Add another dumpling wrapper, then scallion oil, and continue stacking 6 dumpling wrappers.
5Puff the dough: Use your hands to press the stacked dumpling wrappers, then use a rolling pin to roll them thin, and make them about the size of your palm.
Repeat steps 4-6 to make more thin pancakes.
6Start frying: Heat the pan dry, add 1 tablespoon of vegetable oil, place the scallion pancake, and cook over low heat.
7Fry until golden brown on both sides: After one side turns (jiǎhuáng - turns dark yellow), flip it and cook until both sides are golden brown, then you can cook the remaining scallion pancakes.
1Small scallions have the most fragrant aroma, followed by large green onions.
2When frying, add a little more oil, scallion pancakes taste better with more oil.
