Scallion Pancake Over-Stuffed Taco Recipe

Everyday is a celebration when you bring tacos to the dinner table.  This Asian-style scallion pancakes, served warm with tender potstickers, shredded cabbage slaw and pickled onions, finished with sweet chili mayo for the perfect bite.  The mix of tasty ingredients will make you forget that taco’s can only be celebrated on Tuesdays for #tacoTuesday .  

Scallion Pancake Over Stuffed Tacos

Scallion Pancake Over Stuffed Tacos


  • 20 Potstickers - Frozen LING LING® Chicken & Vegetable, Pork & Vegetable or Vegetable Potstickers
  • 2 Cups White Flour
  • 1 Cup Warm Water
  • 3 Cups of Pre-mixed Cabbage Slaw
  • 1/4 Cup Rice Wine Vinegar
  • 1 Tablespoon Teriyaki Sauce
  • 1 Tablespoon Soy Sauce
  • 1 1/2 Cups of Water
  • 1/4 Cup of Salt
  • ¼ Cup Sugar
  • ¼ Cup Sliced Red Onion
  • 1 Cup Mayonnaise
  • ½ Cup Sweet Chili Sauce
  • ¼ Cup thinly Sliced Scallions (green part only)
  • 1 Cup Cooking Oil
  • 1 Tablespoon Kosher Salt (as needed)
  • Extra Cooking Oil (as needed)
  • Extra Flour (as needed)


  1. Mix flour and warm water in a bowl until it forms smooth dough, then knead on a floured surface by doubling the dough over and pressing it down repeatedly, until the dough is even smoother and very elastic.
  2. Coat the dough lightly in the extra canola oil, then put back in the bowl, cover with a damp cloth and let rest 30 minutes.
  3. Meanwhile, combine cabbage slaw, vinegar, teriyaki and soy sauce in a bowl, mix to combine and then set aside.
  4. Bring the water, salt, and sugar to a boil and then simmer the onions 1 minute. Remove from heat, transfer to a container and chill the pickled onions.
  5. Prepare the potstickers according to package directions, following the Easy One Pan Prep directions.
  6. Combine mayonnaise and sweet chili sauce in a small bowl, transfer to four small bowls and set aside.
  7. On a floured surface, roll out dough into a thin rectangle, brush lightly with canola oil, and sprinkle with scallions and a pinch of salt.
  8. Roll the dough into a spiral (like a long cinnamon roll) slice into eight equal parts. Roll each slice into a ball by hand, then roll out into 8 5-6 inch pancakes.
  9. In a non-stick pan over medium-high heat, sear pancakes individually in cooking oil until golden brown, then transfer to a paper towel. Blot dry.
  10. Serve each pancake with LING LING® Potstickers, a side of slaw, pickled onions, and a dipping cup of sweet chili mayonnaise and assemble to eat like over-stuffed tacos.

Recipe and Photo Credit : Ling Ling

[alert-note]Like this recipe? Join me as I share more this week on my site and be sure to check out #PotStickersToTheRescue for more tasty and easy recipes.

Happy Weekend Friends,


Creative Living and Growing with Bren Haas

Bren Haas

Bren Haas

Bren Haas is the creator of GardenChat which is the first online gardening social community using social media. Her website features gardening tips and tricks, recipes, travel ideas, product reviews, and social media how-to help from her personal and unique experiences.

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