Gluten-Free Taiwanese Scallion Pancake (Cong Zhua Bing)

Instructions

1. 1In a large bowl, combine the 1 1/2 cups Gluten-Free All-Purpose Flour Blend, 1/2 cup Tapioca Starch, and 1 teaspoon Salt. Whisk them together until evenly mixed.
2. 2Gradually add 1 cup Water to the dry ingredients, mixing with your hands or a spoon until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 3-5 minutes until it becomes smooth and elastic.
3. 3Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes at room temperature. This helps the gluten-free flours hydrate.
4. 4Divide the rested dough into 4 equal portions. Shape each portion into a ball.
5. 5On a surface lightly dusted with some of your gluten-free flour blend, roll out each dough ball into a thin circle, about 20.32-25.4 cm in diameter. Work gently to avoid tearing.
6. 6Brush the surface of each rolled-out circle evenly with 1/2 tablespoon of the 2 tablespoons Sesame Oil. Sprinkle about 1/4 cup of the 1 cup Scallions evenly over the oiled surface of each circle.
7. 7Starting from one edge, tightly roll up each oiled and scallion-covered circle into a long, thin log. Then, take each log and coil it into a flat spiral shape. Gently press down on the spiral with your hands or a rolling pin to flatten it into a pancake about 1.27 cm thick.
8. 8Heat 1 tablespoon of the 4 tablespoons Cooking Oil in a large skillet over medium heat, approximately 175°C.
9. 9Carefully place one flattened pancake into the hot skillet. Cook for 3-4 minutes per side, until it is golden brown and crispy. Repeat with the remaining 3 pancakes, adding 1 tablespoon of Cooking Oil to the skillet for each one.
10. 10Serve the 4 Gluten-Free Taiwanese Scallion Pancakes hot.

Related Guides