Ingredients
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2 bunches green onions
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1/2 cup canola oil, divided
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1 (14 oz) pkg round gyoza/dumpling wrappers, at room temperature
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3 tbsp La Choy ® Less Sodium Soy Sauce
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2 tbsp rice vinegar
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2 tsp sugar
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1/2 tsp crushed red pepper (optional)
Steps
1
Finely chop the green onions, keeping white and dark green parts separate. Set aside 1 tbsp dark green onions for the sauce. Add 2 tbsp oil to a small bowl and set aside.
2
Place 1 dumpling wrapper on a cutting board. Brush a thin layer of oil on the wrapper and lightly sprinkle with salt. Sprinkle a thin, even layer of green onions on wrapper and cover with a second wrapper. Lightly press wrapper into green onions. Repeat process until 5 wrappers are stacked. Using a rolling pin, gently roll out wrapper stack until 5–6 inches in diameter, rotating the pancake to keep a round shape. Repeat with remaining wrappers and green onions.
3
In a 10-inch nonstick skillet, heat 1 tbsp oil on medium. Add 2 pancakes to skillet and cook 2–3 min. per side, until golden brown and crisp. Transfer cooked pancakes to a paper towel–lined plate. Repeat with remaining oil to cook pancakes until golden brown.
4
In a small bowl, combine the soy sauce, vinegar, sugar, 6 tbsp water, reserved green onions, and crushed red pepper, if desired. Cut pancakes into wedges. Add pancake wedges to a serving platter with sauce.
