Many people especially like to eat scallion pancakes, and I am no exception. For breakfast, have a scallion pancake full of scallions. Even if it is paired with a bowl of white porridge, it is super satisfying, nutritious and delicious. But many people give up when they think of trying to make a meal by themselves, because meeting a face is a huge problem for most people. Then let’s not mix the dough and buy dumpling wrappers. This completely avoids the tedious steps of kneading the dough, resting the dough, and still making scallion pancakes that are so crispy that they fall apart. Friends who are interested can try it. The method is very simple. Let’s take a look at how to do it.

Dumpling wrappers, shallots, a small bowl of flour, salt

1. Wash the shallots, separate the green onions from the green onion leaves, cut the green onion leaves into chopped green onions and set aside.

2. Put oil in the pot, add scallions, and fry the scallions.

3. Take an empty bowl, add 50g flour and 2g salt, pour in hot oil and stir to make a puff pastry.

4. Take five dumpling skins, arrange them one by one, overlap the joints, and apply a thin layer of pastry on them.

4. Sprinkle with chopped green onion, roll into a long strip, and then plate into a round shape.

5. Flatten it with the palm of your hand, and then roll it out thinly with a rolling pin.

6. Take a frying pan, pour an appropriate amount of scallion oil, put the dough directly into the pan without waiting for the oil to heat up, and fry until both sides are golden, then you can eat.

Tips:

1. Apply pastry to the overlapping areas of each dumpling wrapper, and stick the five dumpling wrappers together.

2. Brush the dumpling skin with pastry first and then sprinkle with chopped green onion. Spread an even layer.

3. Sprinkle a little salt, just a little bit. Because there is salt in the pastry.

This is the simplest and crispiest scallion pancake I have ever made. The layers are very thin, chewy and crispy, so crispy that they fall apart, with a faint scallion aroma, especially when it is just fried. It's very tough when it comes out of the pan, so it's perfect for breakfast.