Egg and Scallion Pan-Fried Flatbread (Dumpling Wrapper Version)
With a few dumpling wrappers left over from making potstickers, I skipped the filling and made an egg-and-scallion pancake instead. Served with congee, it made a delicious, nutritious breakfast.
Ingredients
dumpling wrappers
10
eggs
2
scallions
10g
salt
1g
cooking oil
8g
Instructions
1
Step 1
Wash the scallions, chop them finely, then mix well with salt and cooking oil.
2
Step 2
Lightly oil a clean work surface, place one dumpling wrapper on it, then use a spoon to spread a small amount of the scallion-oil mixture evenly over the wrapper.
3
Step 3
Place a second dumpling wrapper on top, then spread more of the scallion-oil mixture over this layer.
4
Step 4
Repeat the previous step to add a total of 5 dumpling wrapper layers. Do not spread any scallion mixture on the final top wrapper, then use a rolling pin to roll the entire stack of wrappers out into a flat circle.
5
Step 5
Place the rolled wrapper stack into a non-stick frying pan and cook over low heat.
6
Step 6
Crack the eggs into the pan on top of the wrapper.
7
Step 7
Use chopsticks to scramble the egg yolks so they spread evenly.
8
Step 8
Once the flatbread and egg are fully cooked, cut it into pieces and serve.
