Taiwanese Scallion Pancakes (Gluten-Free)

Ingredients

• 1.5 cups Rice Flour
• 0.5 cup Tapioca Starch
• 1 cup Hot Water
• 1/4 cup Cold Water
• 1 cup Scallions
• 1/4 cup Sesame Oil
• 1 tsp Salt
• 1/4 cup Vegetable Oil (for frying)
• 2 tbsp Tamari (gluten-free soy sauce, for dipping)

Instructions

1. 1In a large bowl, combine the 1.5 cups of rice flour and 0.5 cup of tapioca starch. Gradually pour in the 1 cup of hot water while stirring with a spoon until a shaggy dough forms. Add the 1/4 cup of cold water and mix until the dough comes together, then knead it in the bowl for 2-3 minutes until it is smooth.
2. 2Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes at room temperature. This allows the flour to fully absorb the water, making the dough easier to work with.
3. 3Lightly dust a clean surface with a little rice flour. Divide the rested dough into 4 equal portions. Take one portion and roll it out with a rolling pin into a thin circle, about 8-10 inches in diameter.
4. 4Brush the surface of the thin dough circle evenly with about 1 tablespoon of the 1/4 cup of sesame oil. Sprinkle about 1/4 cup of the 1 cup of scallions over the oiled surface, along with a pinch of the 1 tsp salt.
5. 5Starting from one edge, tightly roll up the dough circle into a long, thin log. Then, carefully coil this log into a flat spiral shape. Gently press down on the spiral with your hand to flatten it into a pancake, about 6 inches in diameter.
6. 6Repeat steps 3, 4, and 5 for the remaining 3 portions of dough to create 4 scallion pancakes in total.
7. 7Pour the 1/4 cup of vegetable oil into a 10-inch skillet and heat it over medium heat for 1-2 minutes until it shimmers. Carefully place one scallion pancake into the hot oil. Cook for 3-4 minutes per side, until it is golden brown and crispy, with visible flaky layers.
8. 8Remove the cooked pancake from the skillet and place it on a plate lined with paper towels to drain any excess oil. Repeat step 7 with the remaining 3 pancakes, adding a little more vegetable oil if the skillet becomes dry. Serve the 4 scallion pancakes hot with the 2 tbsp of tamari for dipping.

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