Scallions vs. Sweet Onion

Why not use what you have on hand? Sure the result might not be PRECISELY the same, but a recipe is not a formula. And why waste time and/or gas running to the grocery store every time there's a call for an ingredient that might lend itself to a little substitution? I can't count how many times I've substituted a bit of onion for called-for shallots. and I've done the same with scallions when I had none.

jmburns: I use a LOT of chives. I'm lucky to have them growing proliferatively in my garden. I love the flavor of them in anything, especially chopped into a salad. I hope amysarah decides to try some and let us know how she liked them.

I agree with these two comments. Onions have a distinctly different flavor from scallions and don't have the green color you're looking for. I would finely mince the onions or scallions so as not to get a big bite of onion. Also, they will be juicy, so I would dry them in a paper towel. Another good substitute would be fresh chives. Good luck!

Besides the color, the flavor will be different - scallions are fairly mild, and not sweet. A sweet onion (assume you mean vidalia or walla walla or such) have a stronger and, well...sweet taste. Maybe you'll invent something good, but the flavor will be different than a traditional Chinese pot sticker. If you make that sub, I'd go light on the onion, to avoid a pronounced sweet taste.

You can substitute but you will not get the color. It is looking for. Remember the onion will be stronger in flavor than green part of a scallion do I would use less. A shallot might be a better substitution if you have one.