Scallion Pancakes Using Gyoza Wraps
I love scallion pancakes but find them too troublesome to prepare them at home. I tried to look for the frozen scallion pancakes from the Asian grocers. Too bad, only the paratha flatbreads were available. I was later told by the shop owner that I can make the simplified version of scallion pancakes with the gyoza wraps. The instructions given sounded simple and I decided to give the recipe a try.
Overall the 'gyoza wraps' scallion pancakes tasted pretty good. In term of taste, they tastes pretty similar to the conversional pancake. However for texture wise, they are way too hard and dry. The fluffy texture of the traditional scallion pancakes could not be reached with this simplified method. The hard and dry texture can be further improved by coating pancakes (cooked) with some egg mixture and pan-fry them on a skillet with some cooking oil. 1-2 minutes per side will do (or until the egg mixture is cooked).
Ingredients
1 packet gyoza wraps
scallions (chopped)
cooking oil
salt
Directions
1. In a mixing bowl, add in chopped scallions, cooking oil and salt. Mix well.
2. Lay 2 sheets of gyoza wraps on a table top. Spread the scallion mixture evenly on the gyoza wrap surface. Sandwiched the scallion mixture with another 2 sheet of gyoza wraps.
3. With a rolling pin, roll the gyoza wraps flat until it becomes a single sheet.
4. In a hot skillet, pan-fry till both side turn golden brown.
Note: If you prefer a greasy version, you may heat up some cooking oil on the skillet before pan-fry the pancake. I skipped the step for a healthier version.
