Scallion Pancake

Ingredients

1/4 cup Low-sodium Soy sauce
2 tbsp Rice Vinegar
2 tsp Sambal-style Chili Paste
1 tsp Sugar
1 piece Fresh Ginger, 6cm
400g Round Dumpling wrappers
1/4 cups Sesame Oil
8 Scallions
8 tbsp Canola Oil

Instructions

  1. Preheat air fryer at 160 degrees. In a small bowl, whisk together soy-sauce, rice vinegar, chili paste, and sugar; stir in ginger and set aside.
  2. On a cutting board, place 1 dumpling wrapper. Light brush top with sesame oil and scatter 2 tsp 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.
  3. Working with 1 at a time, using a rolling pin, roll out each stack of wrapper so a 20cm circle, turning and flipping over as necessary. Repeat until all stacks are rolled out.
  4. Heat 1 tbsp canola oil and cook 1 pancake at a time until golden brown, 1-2 minutes per side. Repeat with remaining ingredients. Serve sprinkled with any remaining scallions and with ginger chili sauce for dipping.