Advanced Version Eel Scallion Oil Pancake
Scallion pancakes are a beloved street-food staple, made simply from flour and chopped scallions. I often pick one up from a roadside stall for breakfast, paired with a cup of soy milk — the sweet-savory pairing is unexpectedly satisfying. Today, we're skipping the rolling pin and using dumpling wrappers to create an upgraded version, layered with eel for a new dimension of flavor on top of the classic crispy fragrance. The salty richness of butter, the sweet umami of eel, and the deep aroma released as the scallion-studded dough hits the hot pan all come together — and tearing it apart by hand makes it even more irresistible!
Ingredients
Mantianxia Grilled Eel
165g
Dumpling Wrappers
As Needed
Scallions
As Needed
Flour
As Needed
Salt
As Needed
Five-Spice Powder
As Needed
Instructions
1
Step 1
Prepare ingredients: dumpling wrappers, scallions, flour, salt, five-spice powder.
2
Step 2
Mantianxia eel.
3
Step 3
Wash the scallions, chop the green parts into minced scallions, place in a small bowl and set aside;
4
Step 4
Prepare another small bowl, add 50g of flour, a pinch of salt and five-spice powder, and mix well;
5
Step 5
Heat oil in a pan, pour it into the small bowl with minced scallions to release the aroma, then pour the oil into the flour bowl, stir until smooth to form a fine oil pastry;
6
Step 6
Cut the pre-thawed Mantianxia grilled eel into small cubes, microwave on high for 2-3 minutes, take out and let cool for later use;
7
Step 7
Take 4 or 5 dumpling wrappers, stack them one by one as shown in the figure;
8
Step 8
Spread a layer of scallion oil pastry in the middle, then sprinkle a layer of eel cubes on top;
9
Step 9
Then roll it up into a long strip shape, then roll it into a circle in one direction, and seal the seam;
10
Step 10
Gently press the round scallion oil pancake flat, then roll it thin with a rolling pin;
11
Step 11
Heat oil in a pan over medium-low heat, put the rolled scallion oil pancake into the pan, and fry until both sides are golden brown;
12
Step 12
The super delicious dumpling wrapper version eel scallion oil pancake is done~
13
Step 13
Tear it open to see the full eel filling, it smells of rich scallion aroma, the pancake skin is chewy, firm yet soft, and every bite is full of aftertaste~~
14
Step 14
Inside its crispy golden coat is soft, delicate scallion oil pastry, plus tender eel meat. The taste is extremely delicious, and the multi-sensory experience of crispiness, softness, heat and fragrance is enough to awaken dormant taste buds. The scallion oil pancake can also be dipped in chili oil, be sure to eat it while it's hot~~
