Improvised Chinese Scallion Pancakes (快手葱油饼)

Mince the scallions and add them to a small bowl. Add 1/4 teaspoon of table salt to the minced scallions. Mix well. In a separate small bowl, add 2 tablespoons vegetable oil.

On a large cutting board or working surface, lay down the 10 small dumpling wrappers or 6 large dumpling wrappers. Thoroughly brush both sides with vegetable oil.

Add 1/4 teaspoon of minced scallions to each of the small dumpling wrappers or 1/2 teaspoon of minced green onions to each of the large dumpling wrappers. Use the back of the teaspoon to spread the minced green onions into a thin layer within the inner circle of the wrapper, leaving an outer ring without green onions.

Use both hands to roll each dumpling wrapper into a flat strip and press both ends gently. Then roll the strip again from end to the other. See pictures. Repeat the same process for all the dumpling wrappers.

Lift the rolled dumpling wrappers so the "inner flower" sides are up. Use your palm to gently press down to create a small disk. Use a rolling pin to roll out the disk into a small pancake, about the size of the original wrapper. Do not worry if things get messy and the green onions "leak" out. Repeat the same process to roll out all the pancakes.

Heat a large non-stick or well seasoned skillet under medium-low heat. Brush some vegetable oil onto the surface. When the skillet is warm, add the scallion pancakes one by one without overlapping. Cook each side for 1 to 3 minutes or until both sides change to a light golden brown and the surface is more transparent. Quickly transfer all the scallion pancakes to a plate to cool. Let stand for 2 minutes before consuming. Enjoy while warm!