Pan-Fried Scallion Dumpling Pancake

Steps

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1. 1
   Wash 5–6 fresh scallion stalks and chop them finely into a rough 50g portion.
   ▶ ≈0:02
2. 2
   Place the chopped scallions in a bowl, add a pinch of salt, drizzle with a spoonful of sesame oil, and mix thoroughly to season.
   ▶ ≈0:17
3. 3
   Lay a dumpling wrapper on a cutting board and spread a spoonful of the seasoned scallions evenly across it.
   ▶ ≈0:34
4. 4
   Cover with a second dumpling wrapper, spread more scallions on top, then cap with a third wrapper to seal all three layers together like a lid.
   ▶ ≈0:42
5. 5
   With moderate, gentle pressure, roll out the three-layer pancake to about two or three times its original size, stretching it to roughly palm-sized. Three layers will give a chewier texture than two.
   ▶ ≈0:55
6. 6
   Heat a skillet over medium heat, add a little cooking oil, and coat the entire pan surface.
   ▶ ≈1:24
7. 7
   Place the rolled pancake in the hot pan and gently pan-fry on both sides over medium heat until golden brown. Remove when just the right chewy texture is reached—avoid cooking too long or it will become hard and crackerlike.
   ▶ ≈1:31