Crispy, layered scallion pancakes made using dumpling wrappers for a quick and easy twist on the classic snack. Served with a zesty ginger-chili dipping sauce.
Chef
Made with
In a bowl, mix soy sauce, rice vinegar, chili paste, and sugar; stir in ginger and set aside.
Place 1 dumpling wrapper on a flat surface.
Lightly brush top with sesame oil and scatter 2 teaspoons of scallions on top.
Top with second dumpling wrapper, pressing to adhere.
Repeat with sesame oil, scallions, and wrappers until you have a stack of 6 wrappers.
Repeat with remaining ingredients to make a total of 8 stacks of 6 wrappers each.
Heat the air fryer to 400°F.
Brush both sides of stacks liberally with canola oil.
Place 4 stacks in air-fryer basket, spacing apart so they do not touch.
Air-fry 3 minutes.
Using tongs, flip and air-fry until golden brown and crispy, 3 minutes more.
Repeat with remaining stacks.
Sprinkle pancakes with more scallions and serve with ginger-chili sauce for dipping.
Space the stacks apart in the air fryer basket to ensure even crisping.
Use tongs to flip the pancakes carefully to avoid tearing the wrappers.
Adjust the amount of chili paste to suit your preferred spice level.
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