Ingredients:
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. rice vinegar
- 2 tsp. chili paste
- 1 tsp. sugar
- 2-inch piece fresh ginger, peeled and cut into matchsticks
- 14 oz. round dumpling wrappers
- 1/4 cup toasted sesame oil
- 1 1/2 cups scallions, chopped
- 8 Tbsp. canola oil
Directions:
- In a small bowl, whisk together soy sauce, rice vinegar, chili paste and sugar; stir in ginger and set aside.
- On the cutting board, place one dumpling wrapper. Light brush top with sesame oil and scatter 2 teaspoons scallions on top. Top with a second dumpling wrapper, pressing to adhere. Repeat with sesame oil, scallions and wrappers until you have a stack of six wrappers. Repeat with remaining ingredients to make a total of eight stacks of six wrappers each.
- Working with one at a time, use a rolling pin to roll out each stack of wrappers to 6-inch-diameter circle, turning and flipping over as necessary. Repeat until all stacks are rolled out. Heat 1 tablespoon canola oil in a medium skillet on medium. Cook one pancake at a time until golden brown, 1 to 2 minutes per side. Repeat with remaining oil and pancake stacks.
