Two-Ingredient Scallion Pancakes with Dipping Sauce

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.