10-Minute Shortcut Scallion Pancakes

Prepare the scallions by washing them and patting them completely dry with a kitchen towel. Slice each scallion in half lengthwise, then finely chop them into small pieces.

Remove the dumpling wrappers from the refrigerator and let them sit for a few minutes to take the chill off, which makes them easier to roll.

On a clean work surface, lay down one dumpling wrapper. Use a pastry brush to apply a thin layer of oil, then sprinkle with a pinch of salt and a generous layer of chopped scallions. Place another wrapper on top and press down lightly. Repeat this layering process until you have a stack of 4 to 7 wrappers.

Using a rolling pin, roll the layered stack into a single thin pancake. Rotate the pancake frequently as you roll to maintain a circular shape and ensure even thickness.

Heat a non-stick or cast-iron skillet over medium heat and add 1 tablespoon of oil. Place the pancake in the pan and cook for 2-3 minutes until the bottom is golden brown and crispy. Flip and cook the other side for another 2 minutes. Maintain medium heat to ensure the inside layers cook through without burning the exterior.