Dive into the delightful world of Chinese cuisine with these Yeast Dough Gluten-Free Scallion Pancake paired with a zesty Ginger Sauce! Perfectly crispy on the outside and soft on the inside, these pancakes are a must-try for anyone looking for a delicious, gluten-free, and vegan-friendly dish. The spicy ginger sauce adds an extra kick that will leave your taste buds dancing. Get ready to impress your friends and family with this easy-to-follow recipe!
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Scallion Pancake: A Taste of Home
One of the fondest memories I have growing up in Sichuan, China was gathering around the kitchen table with my family while watching my grandmother expertly roll out dough and sprinkle scallions with a flick of her wrist. The aroma of sizzling scallion pancakes filled our home, a comforting scent that still makes me nostalgic time and again. We enjoyed these scallion pancakes during weekend brunches and festive dinners alike. Now, living in the US, I’ve adapted this beloved recipe to be gluten-free, making it accessible to even more people, while retaining its heartwarming essence.
Imagine biting into a perfectly crispy yet soft pancake, then a savory blend of scallions and spices greets you as you bite. These Yeast Dough Gluten-Free Scallion Pancakes with Spicy Ginger Sauce are a delightful twist on a Chinese classic. Whether you’re new to gluten-free cooking or a seasoned pro, this recipe is designed to be approachable and satisfying. It’s perfect for those who crave the comfort of traditional Chinese cuisine but need or prefer to avoid gluten.
The Magic of Yeast Dough
The key to these gluten-free scallion pancakes lies in the yeast dough. Unlike the traditional version, which often uses a simple flour and water dough, adding yeast gives these pancakes a wonderful lightness and a slightly chewy texture. Preparing the dough is an exercise in patience and anticipation, as it needs a few hours to rise and develop its unique texture. But trust me, the wait is worth it!
Ginger may have numerous health benefits due to its anti-inflammatory, anti-nausea, and other properties.
healthline
These Yeast Dough Gluten-Free Scallion Pancakes with Spicy Ginger Sauce are not only delicious but also packed with nutritional benefits. The gluten-free flour blend provides essential carbohydrates for energy, while psyllium husk powder adds valuable dietary fiber that supports digestive health. Additionally, the fresh green onions and ginger offer vitamins and antioxidants, making this dish a wholesome choice for a balanced diet.
Chef’s Notes:
- For best results, ensure your water is lukewarm to activate the yeast properly.
- Serve these gluten-free scallion pancakes with a side of fresh salad or steamed vegetables for a complete meal.
- Feel free to add other fillings like finely chopped mushrooms or bell peppers for extra flavor.
Yeast Dough Gluten-Free Scallion Pancake with Spicy Ginger Sauce
Dive into the delightful world of Chinese cuisine with these Yeast Dough Gluten-Free Scallion Pancake paired with a zesty Ginger Sauce! Perfectly crispy on the outside and soft on the inside, these pancakes are a must-try for anyone looking for a delicious, gluten-free, and vegan-friendly dish. The spicy ginger sauce adds an extra kick that will leave your taste buds dancing. Get ready to impress your friends and family with this easy-to-follow recipe!
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Ingredients
- Yeast Dough
1-¼ cups all-purpose gluten-free flour
½ tablespoon psyllium husk powder
½ teaspoon active dry yeast
½ teaspoon baking powder
¾ cup lukewarm water
- Filling
4 tablespoons finely chopped green onions
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons canola oil (optional)
- Ginger Sauce
1 teaspoon freshly grated ginger
1 clove garlic, minced
1 tablespoon chili sauce
2 teaspoons apple cider vinegar
¼ teaspoon sesame oil
- Alternative Ingredients:
Gluten-Free Flour: Substitute with a mix of almond flour and coconut flour for a different texture.
Psyllium Husk Powder: Replace with xanthan gum if unavailable.
Olive Oil: Use avocado oil or coconut oil as alternatives.
Canola Oil: Substitute with sunflower oil or grapeseed oil.
Chili Sauce: Use sriracha or hot sauce as a replacement.
Directions
- Prepare Dough – In a medium mixing bowl, combine the gluten-free flour, psyllium husk powder, active dry yeast, and baking powder. Gradually add lukewarm water while stirring with a rubber spatula until a dough forms. Cover the bowl and let it rise in a warm place for about 4 hours.
- Shape Dough – Lightly dust your working surface with some gluten-free flour. Transfer the risen dough onto the surface and gently roll it into a smooth ball. Flatten the ball into a disc using a rolling pin until it reaches approximately 12 inches in diameter.
- Add Filling – Brush the surface of the dough disc with olive oil using a pastry brush. Evenly sprinkle the chopped green onions, salt, and black pepper over the oiled surface.
- Roll and Shape – Starting from one edge, tightly roll up the dough into a stick-like shape about 12 inches long. Coil the rolled dough into a round bundle and gently press it down with your hands. Use the rolling pin to flatten it into a disc about 7 inches in diameter.
- Cook Pancake – Heat 1 teaspoon of canola oil in a cast iron skillet over medium-high heat until hot. Place the shaped dough into the skillet and cover with a lid. Reduce heat to medium and cook for about 2 minutes on one side. Flip the pancake and add the remaining oil to the skillet. Cook for another 2 minutes on the other side. Repeat flipping and cooking each side once more for a total of 8 minutes until both sides are golden brown.
- Prepare Sauce – While the pancake is cooking, mix the grated ginger, minced garlic, chili sauce, apple cider vinegar, and sesame oil in a small bowl to make the ginger sauce.
- Serve – Remove the pancake from the skillet and let it cool slightly on a wire rack. Cut into pie-shaped wedges and serve warm with the ginger sauce.
Equipment
- kitchen scale
- Measuring Spoons and Cups
- medium mixing bowl
- rubber spatula
- Rolling Pin
- cast iron skillet
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 100mg
- Fiber: 3g
- Sugar: 1g
- Vitamin A: 2IU
- Vitamin C: 4mg
- Calcium: 5mg
- Iron: 8mg
I encourage you to give this recipe a try and make it your own. Perhaps you’ll add a twist with different fillings, or maybe you’ll perfect the art of rolling the dough. Share your experiences and photos with me—I would love to see how these pancakes become a part of your culinary routine. Cooking is all about experimentation and joy, and I hope this recipe brings you as much happiness as it has brought me.
A Gluten-Free Journey Worth Taking
Making these Yeast Dough Gluten-Free Scallion Pancakes is a journey—one that requires a bit of time and patience, but rewards you with a dish that’s both comforting and impressive. It’s a recipe that’s close to my heart, and I hope it finds a place in your heart and kitchen as well. Enjoy the process, savor the flavors, and most importantly, share the experience with those you love. Happy cooking!
FAQs for Yeast Dough Gluten-Free Scallion Pancake with Spicy Ginger Sauce
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. Once the dough has risen, you can store it in an airtight container in the refrigerator for up to 24 hours. When you’re ready to use it, let it come to room temperature before rolling and shaping it.
How can I make the gluten-free scallion pancakes more flavorful?
You can enhance the flavor by adding different fillings such as finely chopped mushrooms, bell peppers, or even some sesame seeds to the dough. Experiment with your favorite ingredients to make the gluten-free scallion pancakes your own.
What can I use instead of chili sauce for the spicy ginger sauce?
If you don’t have chili sauce, you can use sriracha, hot sauce, or even a bit of crushed red pepper flakes mixed with some extra vinegar and a touch of honey.
How do I know if the yeast is activated properly?
To check if the yeast is activated, mix it with lukewarm water and a pinch of sugar. After a few minutes, it should start to bubble and foam. If it doesn’t, your yeast might be expired or the water temperature might not be right.
How can I make the pancakes crispier?
To make the gluten-free scallion pancakes extra crispy, ensure your skillet is properly heated before adding the dough. Also, avoid overcrowding the pan and allow enough time for each side to cook to a golden brown.
Can I freeze the cooked pancakes?
Yes, you can freeze the cooked pancakes. Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container. Reheat in a skillet or oven until crispy.
What if my dough is too sticky to work with?
If your dough is too sticky, lightly dust your hands and the working surface with gluten-free flour. This will help make the dough more manageable without altering the recipe too much.
Can I use a different type of flour mix for the dough?
Yes, you can experiment with different gluten-free flour mixes. Just be aware that different mixes may affect the texture and flavor of the pancakes. Almond flour and coconut flour can be used, but they will create a denser pancake. Adjust the liquid content as needed if using different flours.
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