These Chinese scallion pancakes were tasty. Because I changed the all-purpose flour to a gluten-free all-purpose flour (Bob’s Mill brand), the texture was different than when I had made them previously. However, they were still very tasty and I’d eat them again in a heartbeat. The low-amine sauce added a nice touch to the Chinese scallion pancakes that I felt was necessary, given the tougher nature of the gluten-free flour.
1 1/2 – 1 3/4 C gluten-free all-purpose flour
3/4 C warm water
1/4 tsp salt
1 Tbsp sesame oil substitute
1/2 C finely chopped green onions
2 Tbsp safflower oil mixed with 2 Tbsp sesame oil substitute (for frying), divided
Flour for flouring counter top
Low-Amine Chinese Scallion Pancake Dipping Sauce:
2 Tbsp soy sauce substitute
1/2 tsp ascorbic acid
1 Tbsp sesame oil substitute
2 Tbsp water
1 Tbsp grated ginger
1 tsp agave nectar or sugar
- Dissolve salt into warm water.
- Mix flour into water. Mix until doughy – if it’s too thick, add a tiny bit of water at a time until the proper texture. If too thin, add more flour.
- Flour the counter top.
- Knead and break up into 8 evenly-sized balls of dough.
- Press/roll each ball flat, and brush with sesame oil substitute. Sprinkle with green onions and roll dough into a tube.
- Press tube flat, spiral-side down, and roll/press into a pancake. Mine were about 3″ across. I would have liked them to be a bit bigger, but the gluten-free dough broke apart too easily when more thin. Do what works for you.
- Dust with flour to ensure the pancake will rest easily and won’t stick while you roll out the rest of the low-amine Chinese scallion pancakes.
- Pour half the oil into a large, non-stick frying pan. On medium heat, fry four at a time until golden brown on each side. I found that I liked mine more cooked rather than less, since gluten-free flour has a tendency to have a grainier texture when not cooked through.
- Each side of the pancakes cooked about 3-5 minutes. Set aside on paper towels to drain.
- Pour remaining oil in pan and repeat.
- Cut each low-amine Chinese scallion pancake into quarters.
- Dissolve ascorbic acid and sugar into water.
- Add soy sauce substitute, sesame oil substitute, and grated ginger.
- Serve with low-amine Chinese scallion pancakes in a small ramekin or sauce serving dish.
Very Low Amine: gluten-free flour, water, salt, green onion, ascorbic acid, ginger
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