Thousand layer scallion pancake (dumpling skin version)
Overview
This is often the case when making dumplings: either there is too much stuffing, or there are too many dumpling skins. If there is too much stuffing, you can make vegetable dumplings and eat them, but what to do with the remaining dumpling skins? Apart from cutting the slices, I haven't found any other good method. Haha: Let me tell you some good news now. We can give it a makeover and use the leftover dumpling skins to make thousand-layer scallion pancakes. The pancake skin is crispy and has distinct layers. Eat it as a whole piece: it is crispy and has a little bit of a chewy texture. Eat it in pieces: it is fragrant and crispy, and you can’t stop eating it. I have no choice but to send a few to my mother while they are still hot. You gave me too few. I only heard my mother say this---
Tags
Ingredients
Steps
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Prepare ingredients
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Wash, drain and mince scallions
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Make puff pastry: Add salt, five-spice powder and rapeseed oil to a small bowl and mix well
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Take a piece of dumpling wrapper and brush it with pastry
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Sprinkle some chopped green onion
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Cover with the second dumpling wrapper and brush with another layer of pastry
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Also sprinkle some chopped green onion
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Repeat the above operation, total: 6 dumpling wrappers
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Use a rolling pin to roll the pastry into a large disc
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Drizzle a little rapeseed oil into the pot and add dumpling wrapper dough
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Fry over medium-low heat until golden brown, then flip to the other side
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Fry both sides until golden brown and then turn off the heat
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Fry the other two portions
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Thousand-layer scallion pancakes cut into dumpling wrappers: fragrant, crispy and crispy with a little bit of staleness, enjoy quickly
