Green Onion Pancakes
- 20m Prep Time
- 12m Cook Time
- 32m Ready In
Crispy green onion pancakes made with dumpling dough, pan-fried until golden. Serve with soy-ginger dipping sauce.
Ingredients
- 1 Dumpling Dough
- 73.9 ml vegetable oil
- vegetable oil for coating
- 9.86 ml kosher salt
- 4 green onions finely chopped
- Soy-Ginger Dipping Sauce
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 72 mg
- Iron: 1.48 mg
- Magnesium: 20 mg
- Phosphorus: 37 mg
- Potassium: 276 mg
- Zinc: 0.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Dumpling Dough
- 73.9 ml vegetable oil
- 9.86 ml kosher salt
- Soy-Ginger Dipping Sauce
Prepare
- vegetable oil, for coating
- 4 green onions, finely chopped
Let's Cook
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Step 1.
Divide the dough into 4 equal pieces. On a lightly floured surface, roll one piece into an 8½-inch round, about ⅛ inch thick.
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Step 2.
Brush a thin layer of vegetable oil over the dough round. Sprinkle about ½ teaspoon kosher salt evenly over the oil, then scatter 2 to 3 tablespoons of finely chopped green onions over the salt.
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Step 3.
Starting from the bottom edge, roll the dough tightly into a log. Take one end of the log and coil it into a tight spiral, tucking the end underneath. Flatten the coil with a rolling pin into a 6½-inch round, about ⅛ inch thick. Repeat with the remaining dough pieces.
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Step 4.
Preheat an 8-inch nonstick skillet over medium-low heat for about 1 minute. Add 2 tablespoons vegetable oil and heat until shimmering, about 5 seconds.
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Step 5.
Place one pancake in the skillet and cook until golden brown on the bottom, 1½ to 2 minutes. Flip and cook the other side until golden, another 1½ to 2 minutes. Transfer to a plate. Repeat with the remaining pancakes, adding 1 tablespoon oil to the skillet before each pancake.
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Step 6.
Cut the pancakes into wedges and serve with Soy-Ginger Dipping Sauce.