Dumpling skin scallion pancake~
I made a bunch of dumplings yesterday🥟Frozen for my husband to eat, It was a rare miscalculation that more than half of the skin came out. Usually, the extra dumpling skin is sprinkled with cheese, and the seven-flavor powder is baked into crispy pieces. Later, I decided it would be better to keep the scallion pancakes this morning.
Cut some chopped green onion, add salt and olive oil to mix into onion oil. Take three pieces of dumpling skins and overlap them, spread a little scallion oil, and roll them into long strips.
Turn one end of the strip inwards into a circle⭕️, use Flatten palms.
Use a stick to flatten the dough. At this time, a lot of scallion oil will burst out. Don't worry, this is normal.
Put a little oil on the frying pan, put the scallion pancakes, and fry them until golden brown.
-If you like crispy, you can fry it for a little longer
-If the salt is not too light enough, you can add a sauce for dipping it. I like to use soy sauce, vinegar, sugar, and a little oil and pepper as a dipping sauce, which can be eaten with dumplings, beef, and chicken.
-The scallion pancake itself has scallion oil, and the pan can be fried directly without oil. It will be drier and less crispy, but healthier.
-When I make dumplings, I always buy ready-made Shanghai dumpling skins, which are more convenient and thin.
Next time if you have more dumpling skins, you can try this recipe, it is convenient and simple.
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餃子皮蔥油餅～
昨天包了一堆餃子🥟放冷凍給老公備著吃，難得計算失誤多了半包的皮出來。平常會把多出來的餃子皮撒點芝士，七味粉烤成脆片吃。後來還是決定留著今天早上煎蔥油餅比較好。
切點蔥花，加鹽跟橄欖油拌成蔥油。取三片餃子皮交疊，鋪上一點蔥油，朝裡面一直捲成長條。
再把長條一頭開始向內捲成圓形⭕️，用手掌壓扁。
用桿麵棍桿平麵糰，這時候會爆很多蔥油出來，放心這是正常的。
平底鍋下一點點油放下蔥油餅，小火煎成金黃就可以起鍋了。
-喜歡香脆的可以煎久一點點
-如果鹽放不夠太淡可以調個醬汁蘸來吃。我喜歡用醬油，醋，糖，再加一點油辣椒做蘸醬，可以配餃子，牛肉，雞肉吃。
-蔥油餅本身有蔥油，平底鍋可以不下油直接煎。會比較乾，少了香脆，但是比較健康。
-我包餃子都是買現成的上海餃子皮，比較方便也薄。
下次如果多了餃子皮可以試試看這個食譜，方便又簡單。
