Gluten-Free Scallion Pancakes

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Starch
• 1/4 cup Potato Starch
• 1 cup Boiling Water
• 1/4 cup Cold Water
• 1 cup Scallions
• 2 tablespoons Sesame Oil
• 1 teaspoon Salt
• 2 tablespoons Vegetable Oil

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

Instructions

1. 1In a large bowl, combine 1 cup Rice Flour, 1/2 cup Tapioca Starch, and 1/4 cup Potato Starch. Pour in 1 cup Boiling Water and mix with a spoon or spatula until a shaggy dough forms. Add 1/4 cup Cold Water and knead the dough with your hands until it becomes smooth, about 2-3 minutes. Cover the bowl and let the dough rest for 15 minutes.
2. 2Prepare your scallions by finely chopping 1 cup Scallions. Measure out 1 teaspoon Salt and 2 tablespoons Sesame Oil.
3. 3Divide the rested dough into 4 equal portions. On a clean surface lightly dusted with rice flour, roll out each portion into a thin circle, about 20.32 cm in diameter.
4. 4Brush the surface of each dough circle evenly with 1 tablespoon of the 2 tablespoons Sesame Oil. Sprinkle half of the 1 teaspoon Salt and half of the chopped 1 cup Scallions over the oiled surface of two circles. Carefully roll up each oiled circle tightly into a long log shape.
5. 5Gently coil each log into a spiral shape, tucking the end underneath. Flatten each spiral with a rolling pin to create a pancake about 0.635 cm thick and 15.24 cm in diameter. Repeat steps 4-6 with the remaining dough, sesame oil, salt, and scallions.
6. 6Heat 1 tablespoon of the 2 tablespoons Vegetable Oil in a large skillet over medium heat, approximately 175°C. Place one pancake into the hot oil and fry for 3-4 minutes per side, until it is golden brown and crispy. Remove the pancake from the skillet and drain on a paper towel. Repeat with the remaining pancakes, adding the other 1 tablespoon of Vegetable Oil to the skillet if needed.
7. 7Serve the Gluten-Free Scallion Pancakes hot.

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