This 3-Ingredient Snack Is My Favorite Recipe for Last-Minute Parties

As a food writer, I’ve been asked many times what my desert-island food would be. And every time, without fail, I’d have one answer: dumplings.

Though I love noodles and grew up eating a bowl of rice every day, they are still no match for the dumpling. It’s the perfect food, I recently explained to my 5-year-old, because not only does it contain everything you need—protein, veggie, carb—to feel full and satisfied, but it’s endlessly versatile. Just look at the wildly creative ones that have been dreamed up by the sisters who founded Mimi Cheng’s, one of my favorite dumpling shops. They’ve done pizza dumplings, Buffalo chicken dumplings, Thanksgiving leftover dumplings… you get the idea.

Dumplings are also a sentimental food. When I was growing up, they were the one dish that my mom, who will readily admit that she was not our family’s best cook, had perfected. There was usually a stash of them in the freezer, something she made sure of with the occasional marathon dumpling-making session. She’d set up a tall stack of wrappers and a giant mixing bowl of pork and veggie filling and get to work. I still recall watching in awe as she deftly pleated and pinched dumpling after dumpling, lining them up neatly on a plate to place in the freezer.

If you’ve made dumplings before, then you know there are always a few extra wrappers. Not enough to warrant a new batch of filling, but also a waste to just throw away. To use up remaining wrappers, my mom would cook them in boiling water sweetened with rock sugar—her simplified riff on tong sui, or Cantonese dessert soup. While I now carry on the tradition of filling my freezer with homemade dumplings, I’ve found a new way to use up my leftover wrappers. Instead of dessert, I make an appetizer that pairs nicely with a dumpling dinner and has also become one of my go-to entertaining recipes when I’m short on time: dumpling wrapper scallion pancakes.

Dumpling Wrapper Scallion Pancakes

The process is incredibly simple. Layer a few wrappers together with some oil and chopped scallions, flatten, then pan fry each pancake until golden and crispy. There’s no mixing and kneading dough or waiting for it to rest, as required for traditional scallion pancakes. The shortcut version isn’t quite as chewy and elegant-looking as regular ones, which are rolled into a snail shape, but in a pinch, it’s the perfect two-ingredient party snack. I usually cut each pancake into quarters and serve with an equally simple, but delicious dipping sauce made of soy sauce, rice vinegar, and chili crisp.

I’m by no means the first to try this brilliant scallion pancake shortcut—it’s also been shared by creators like Woks of Life and @crazythickasians—but now that they’ve become a regular recipe in my appetizer rotation, I do have a few helpful tips to share.

Tips for Making Dumpling Wrapper Scallion Pancakes

• Get the right wrapper. You’ll generally find two categories of wrappers: dumpling and wonton. Dumpling wrappers are round and wheat based, while wonton wrappers are square and sometimes contain egg. Both types of wrappers come in a variety of thicknesses, with Northern-style being the thickest and Hong Kong-style being the thinnest. I generally use round Shanghai-style dumpling wrappers (Twin Marquis is my family’s preferred brand), which fall nicely in the middle.
• Warm up the wrappers. Store-bought dumpling wrappers are usually stored in the fridge at Asian supermarkets. Let the wrappers sit at room temperature for 10 minutes or so before working with them. This will make it easier to flatten and roll out. Some major Western grocers will keep wrappers frozen to extend their shelf life, in which case, make sure to thaw them ahead of time.
• Dab rather than brush. You’ll need to cover each wrapper with a thin layer of oil. I find that dabbing, rather than brushing, the oil on will keep the layers from shifting around as you work.
• Season generously. Since the wrappers are pretty bland on their own, you’ll need to salt each layer to add flavor. Don’t be afraid to season generously!
• Follow the recipe loosely. This shortcut is meant to serve as a guide, rather than a strict recipe. Use more or less scallions, depending on your preference. Working with leftover wrappers? Make pancakes with three or four layers to stretch what you have.

Dumpling Wrapper Scallion Pancakes

Serves 4

Ingredients

• 36 dumpling wrappers
• 8 scallions
• 1/4 cup neutral oil, plus more for pan frying
• Kosher salt, for seasoning
• All-purpose flour, for dusting

Directions

1. Let the wrappers sit at room temperature for at least 10 minutes.
2. As the wrappers warm up, cut the scallions into small pieces. Pat dry using a paper towel to remove any excess moisture.
3. Sprinkle a bit of flour on a clean surface or cutting board. Once warmed up, place 1 wrapper on your work surface. Brush with a thin layer of oil. You’ll need between 1 to 2 teaspoons for each pancake.
4. Season with a generous amount of kosher salt, followed by a handful of scallions. Place another dumpling wrapper on top and gently press it down. Repeat until you have 6 layers.
5. Sprinkle on some flour, then use a rolling pin to flatten the pancake into a circle about 4 to 5 inches wide.
6. Wipe down your work surface and repeat until you’ve completed 6 pancakes.
7. Heat a nonstick skillet on medium heat. Add a drizzle of oil, followed by a scallion pancake. Cook for 2 to 3 minutes, or until the bottom is golden brown, then flip. Cook for another 2 to 3 minutes. Repeat until you’ve cooked all of the pancakes.
8. To serve, cut each pancake into quarters and enjoy with your favorite dumpling sauce.