Gluten-Free Scallion Pancakes

Ingredients

• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 3/4 cup Boiling Water
• 2 tablespoon Cold Water
• 1/2 cup Scallions
• 2 tablespoon Sesame Oil
• 1/2 teaspoon Salt
• 2 tablespoon Cooking Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1 cup of rice flour and the 1/4 cup of tapioca starch. Add the 3/4 cup of boiling water and stir with a spoon until a shaggy dough forms. Add the 2 tablespoons of cold water and knead the dough with your hands until it becomes smooth. Cover the bowl with a lid or plastic wrap and let the dough rest for 15 minutes.
2. 2Divide the rested dough into 4 equal portions. On a clean, lightly floured surface (you can use a little extra rice flour if needed, though it's not listed), roll each portion into a thin circle, about 15.24-20.32 cm in diameter.
3. 3Brush the surface of each dough circle evenly with 1/2 tablespoon of the 2 tablespoons of sesame oil. Sprinkle each circle with a pinch of the 1/2 teaspoon of salt and the 1/2 cup of chopped scallions.
4. 4Starting from one edge, tightly roll up each brushed and sprinkled dough circle into a long log. Gently twist each log a few times to seal. Then, carefully coil each log into a flat spiral shape, tucking the end underneath.
5. 5Place each spiral on your work surface and gently flatten it with a rolling pin until it is about 0.635 cm thick. You should have 4 flattened spiral pancakes.
6. 6Heat the 2 tablespoons of cooking oil in a large 25.4-30.48 cm skillet over medium heat, approximately 162.8°C (160°C). Once the oil is shimmering, carefully place the flattened pancakes into the skillet.
7. 7Cook the pancakes for 3 to 4 minutes per side. They are ready to flip when the underside is golden brown and crispy. Continue cooking the second side for another 3 to 4 minutes until it is also golden brown and crispy. The pancakes should feel slightly firm to the touch when done.
8. 8Remove the cooked scallion pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the 4 scallion pancakes hot.

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