Two-Ingredient Scallion Pancakes with Dipping Sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Finely chop the green onions, keeping white and dark green parts separated. Set aside 1 tbsp dark green onions for the sauce. Add 2 tbsp oil to a small bowl and set aside.

Step 2

2. Place 1 dumpling wrappers on a cutting board. Brush a thin layer of oil on the wrapper and lightly sprinkle with salt. Sprinkle a thin, even layer of green onions on wrapper and cover with a second wrapper. Lightly press wrapper into green onions. Repeat process until 5 wrappers are stacked. Using a rolling pin, gently roll out wrapper stack until 5-6 inches in diameter, rotating the pancake to keep a round shape. Repeat with remaining wrappers and green onions.

Step 3

3. In a 10-inch nonstick skillet, heat 1 tbsp oil on medium. Add 2 pancakes to skillet and cook 2-3 min. per side, until golden brown and crisp. Transfer cooked pancakes to a paper towel-lined plate. Repeat with remaining oil to cook pancakes until golden brown.

Step 4

4. In a small bowl, combine the soy sauce, vinegar, sugar, 6 tbsp water, reserved green onions, and crushed red pepper. Cut pancakes into wedges. Serve with sauce.