Dumpling Skin Scallion Pancakes
1.
Prepare all the ingredients.
2.
After washing the green onions, drain the water and cut them into chopped green onions. I only used the green parts.
3.
Take a piece of dumpling wrapper and brush with a thin layer of salad oil. You can also replace the salad oil with scallion oil to make it more fragrant.
4.
Then brush with a layer of barbecue sauce. If there is no barbecue sauce, you can also sprinkle with salt, pepper, cumin powder and other seasonings. You can use whatever you have at home. I once dig a tablespoon of dried plum and vegetable meat that was cooked at noon, chop up some and use it, similar to the taste of dried plum and vegetable cake.
5.
Then sprinkle the chopped green onion evenly on the dumpling skin, more or less random.
6.
Take another piece of dumpling wrapper and place it on the chopped green onion. I press it slightly to make the two pieces of dumpling wrapper stick together.
7.
Repeat the above steps of brushing oil, sauce, and sprinkling green onion, and overlap the five dumpling wrappers as a group.
8.
Use a rolling pin to roll the dumpling skin into a large round cake with even thickness.
9.
Use a rolling pin to roll the dumpling skin into a large round cake with even thickness.
10.
Preheat the electric baking pan, brush the oil, and then put the rolled dumpling wrappers into the electric baking pan.
11.
Fry one side until golden brown, turn it over, and fry both sides until golden brown.
12.
Sliced
Tips:
1. If there is no electric baking pan, you can use a frying pan for frying, the same is true.
2. The oil for brushing dumpling skins can be made with scallion oil, which will taste more fragrant. Scallion oil is obtained by boiling peanut oil and pouring it on the shallots.
3. This scallion pancake is very thin and easy to cook. It does not need to be fried for too long, otherwise too much moisture will be lost and the pancake will become dry and hard.
