Gluten-Free Scallion Pancakes with Dipping Sauce

Instructions

1. 1In a large bowl, combine the 1.5 cups of rice flour and 0.5 cup of tapioca starch. Gradually add the 1 cup of hot water, mixing with chopsticks or a spatula until a shaggy dough forms. Add the 0.25 cup of cold water and continue to mix until a smooth dough forms. Knead briefly in the bowl until the dough comes together. Cover the bowl and let the dough rest for 15 minutes.
2. 2While the dough is resting, prepare the dipping sauce. In a small bowl, whisk together the 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of chili oil (if using). Set aside.
3. 3Finely chop the 4 stalks of scallions.
4. 4Divide the rested dough into 4 equal portions. On a clean surface, lightly dust with a bit of rice flour. Take one portion of dough and roll it out into a thin circle, about 20.32-25.4 cm in diameter.
5. 5Brush the surface of the dough circle with 1 tablespoon of sesame oil. Sprinkle about a quarter of the chopped scallions evenly over the oiled surface.
6. 6Carefully roll the dough circle into a tight log, starting from one edge. Then, coil this log into a flat spiral shape. Gently flatten the spiral with a rolling pin until it is about 0.635 cm thick.
7. 7Heat a large skillet or griddle over medium heat, about 175°C. Add 1 tablespoon of sesame oil to the hot skillet. Place one flattened pancake into the skillet. Cook for 3-4 minutes per side, until the pancake is golden brown and crispy on both sides. Repeat with the remaining dough portions, adding 1 tablespoon of sesame oil for each pancake.
8. 8Serve the hot scallion pancakes immediately with the prepared dipping sauce.

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