If you love crispy, flaky spring onion pancakes, but don’t want to make the dough from scratch — this recipe is for you!
I’m always on the lookout for smart kitchen shortcuts, and this one instantly became one of my favourites when I first tried it years ago. Recently, I wanted to share it again on Instagram, but the original footage was stuck on a hard drive back home in Taiwan, so I decided to refilm it and give it a proper blog post update!
This shortcut spring onion pancake recipe is ridiculously easy — just a few ingredients, a few minutes, and you’ll get that satisfying flaky crunch. The secret? Dumpling wrappers!
Why You’ll Love This Recipe
- No dough kneading needed — just use ready-made dumpling wrappers.
- Crispy, flaky, and full of spring onion flavour.
- Takes only minutes from start to finish.
- Perfect for using up leftover dumpling wrappers in your freezer.
Tips for the Best Results
- Defrost properly: Make sure the dumpling wrappers are fully thawed before using. I like to move them from the freezer to the fridge the night before.
- Layer smart: Three layers are ideal for a good balance between crispiness and flakiness, but you can go up to five for a thicker pancake.
- Don’t skip the oil: Be generous when pan-frying — that’s what gives you that golden, crunchy edge and prevents sticking.
Where to Find Dumpling Wrappers
If you’re in London, finding dumpling wrappers is quite easy, especially in oriental supermarkets. Below is a list of stores where I usually grab mine, but you can also explore other local Asian grocers, especially in Chinatown. Don’t forget to check the frozen section — dumpling wrappers are often stored there.
Final Thoughts
This dumpling wrapper hack is a game changer — no need to make dough from scratch, yet you still get those flaky, crunchy spring onion pancakes that taste just like the real thing. Try it once, and you’ll definitely make it again and again!
Easy Shortcut Spring Onion / Scallion Pancakes
Ingredients
- 12 dumpling wrappers store-bought; defrost if frozen
- 25 g spring onion, finely chopped
- A pinch of sea salt
- 1/2 tsp white pepper
- 15 g vegetable oil
- Sesame seeds for sprinkling
- Extra vegetable oil for cooking
Instructions
- Make the spring onion oil: In a small bowl, mix the chopped spring onion with salt, white pepper, and vegetable oil.
- Layer the dumpling wrappers: Lightly dust your work surface with plain flour.Place one wrapper down and spread a thin layer of the spring onion oil mixture on top. Repeat with 3–5 wrappers, stacking them as you go.
- Shape the pancake: Roll the stacked wrappers into along strip. Make a few cuts along the strip, then fold it lengthwise from one end towards you. Coil it into a spiral shape (like a snail shell), sprinkle with sesame seeds, and flatten with your palm or a rolling pin.
- Pan-fry until golden: Heat a little oil in a frying pan over medium-low heat. Fry the pancake until golden and crisp on each side.
- Serve hot: Enjoy straight from the pan with yourfavourite dipping sauce.
Video
Notes
