Gluten Free Chinese Scallion Pancakes

Oh my.

I warn you.  This recipe is dangerous.  As in – definitely need oil/fats and holy cow…you will NOT be able to eat just one.  At least not if you are like me.

Traditional scallion pancakes are layered with scallions and sesame oil.  This layered makes for a flakier pancake and delicious seasoning throughout.  The layering happens because the dough is rolled out like a pie crust (about that thick) which is then painted/drizzled with sesame oil and green onions sprinkled on top.  Then you roll it up into a tube and flatten again.  Do this a couple of times and you have scallions and seasoning throughout.

Since I’m not interested in standing at the counter for that long between toddlers and pancakes, I add my green onions into the dough.  We do, however, roll it out as well and fold/flatten a few times in order to get the layers and sesame oil throughout.  (Really, the only thing I skipping is the green onion part and the rolling into a tube.)

Honestly this works for me, so I am just going to keep this pattern.  Here’s what it looks like:

1.  Make the dough (recipe below).

2.  Divide it into the number of pancakes you wish to make.  (We usually make between 8 – 12 with this recipe.)

3.  Take one piece and flatten it into a disc.  Put it between two pieces of parchment (or I cut two sides on a gallon-sized baggie for this).  Roll it out into a rounded, pie crust shape that is about 1/4 inch thick (or a little less, once you have practice).

4.  Paint it with a thin layer of sesame oil with a pastry brush (or drizzle and use the back of a spoon to smooth it out evenly).  Sprinkle with salt.

5.  Fold it in half.  Brush with another thin layer of sesame oil (you can sprinkle with salt IF you find after frying/testing the first one, it isn’t salty enough for you with just one layer of sprinkled salt).

6.  Repeat:  fold/paint with a thin layer of sesame oil.

7.  That was the last fold.  This time, don’t brush it with sesame oil but gently flatten it/roll it out into your pancake shape.  The fry it in a little bit of olive oil (about 1 teaspoon or less per side) until golden brown.  Serve right away with the dipping sauce (recipe below) or keep it warm in a warm oven until all of your pancakes have been fried up to their golden goodness.

Are you hungry yet?

Okay, I’ll quit teasing.  Here’s the recipe.

Gluten Free Chinese Scallion Pancakes

Recipe makes 8 large or up to 12 medium/small pancakes (or a combination of both!)

Ingredients:
2 cups GF Flour Mix (I used GF Mama’s Almond Flour Blend)
2 teaspoons baking soda
1 1/2 teaspoons xanthan gum
1 teaspoons salt
1 cup boiling water
2 Tablespoons olive oil (plus more for frying)
1/2-2/3 cup of finely chopped green onion
sesame oil (up to 1/4 cup – depending on quantity of pancakes/desired flavor)
salt or sea salt for seasoning

Directions:

1. Mix together GF flour mix, baking soda, xanthan gum and salt.
2. Add one cup of boiling water.  Mix again.
3. Add olive oil and chopped green onion.  Your dough should look like this after mixing again:

4.  Shape it into a ball.  Divide into the number of pancakes you wish and follow the directions above for rolling out and painting with sesame oil.

5.  Fry in a small bit of oil (a teaspoon or less) in a non-stick pan until golden brown.  Flip and fry the other side until golden as well.  (You may need to add a drizzle of oil for it to crisp up golden perfection.  Serve warm with dipping sauce (recipe to follow) or keep warm in the oven until ready to serve.

(Non-traditionally – you can always use these are the basis for some AMAZING turkey sandwiches too!)

Quick and Easy Dipping Sauce

There are traditional sauces you can simmer or rest with ginger, scallions, etc.  But I used this quick one.  Truly, it works in a pinch.

Ingredients:
1/4 cup gluten free soy sauce
2 Tablespoons rice vinegar
1 1/2 Tablespoons sugar
1 teaspoon minced/chopped (left over!) scallions
1/2 teaspoon ground ginger  (if using fresh, you will need to slice it thin and let soak in sauce to infuse flavor)

1. Mix together and serve with fresh, warm scallion pancakes.

I hope you enjoy these as much as we do!
~Kate

KISS Your Greens, gluten free

Keep It Simple, Silly:  Collard Greens
Photo by Kate Chan

I have to be honest.  The last couple of CSA boxes have had collard greens.  And I’ve swapped them out every week because I’ve been intimidated.

My Love really enjoys collard greens – but it is also because he loves southern food and has had some great food in Chicago.  And me?  Yes.  I like collard greens, but cooking them?  *Yikes*

I’ve heard how “long” and “tough” it is to cook collard greens and have them turn out fabulously.  Seasoning them and making them the right texture and not having either mushy or bitter greens to serve.  And you know what?  I’m much more of a baker than a cook, so that whole “you’ll know when it’s done” thing?  Doesn’t always work for me.  Well, unless I’m grilling chicken or pork chops.  I’ve got that down.

Last week (and this week’s) CSA box had collard greens, so I bit the bullet.  I was going to prepare them and prove my Love wrong.  I was going to make simple and tasty collard greens.  And guess what?  It totally worked.  He wants more.

So tonight, with my family here visiting, we’re making grilled chicken breasts, some more KISS (Keep It Simple, Silly) Collard Greens, fresh new potatoes roasted with feta cheese and parsley and watermelon.  And for dessert?  I’m attempting a checker-board sponge cake.  (Yeap, now I’ve gone ’round the bend, huh?)

So, for those of you with greens and not southern touch to your cooking (like me), feel free to copy.  These are fabulous greens.  I’m thrilled to have an easy recipe to make collard greens with now.  And I won’t be swapping out my collards for any more carrots.  I promise.

K.I.S.S. Collard Greens

Serves two.

Ingredients

• 1 bunch of collard greens, cleaned/washed
• 4 cloves of garlic, mashed and minced
• olive oil
• salt/pepper for seasoning
• 2 teaspoons sesame oil
• Squeeze of lemon juice.
• OPTIONAL/Main Dish Salad:  chopped chicken, raisins or dried cherries, toasted almonds.

Directions:

1. Bring a pot of water (salted. optional) to a boil on the stove.  While you wait, prepare your collard greens.
2. Cut the thick center vein/stem out of the collard greens.  Split each leaf in two.  Roll together and slice into thin strips (1/4 inch – 1/2 inch).  Cut the strips in half.  (See picture above of rolled collards that have been cut into strips.  I just sliced the rolls in half one time.)
3. Drop the greens into the boiling water.  Boil for 6 minutes (thin slices) – 8/10 minutes for thicker slices.  Remove the collards once they have reached the “al dente” noodle stage after 6 – 10 minutes (depending on the thickness of your strips).
4. Drain and press out the excess water.
5. Heat a drizzle of olive oil in a pan.  Add your garlic and stir until fragrant (1 minute).  Add the greens and stir fry for 4 – 5 minutes until tender.  Drizzle with sesame oil and season with salt and pepper.  Continue over the heat until even temperature.  (The greens will remain “al dente” or just tender and not mush after such speedy cooking.) Squeeze a half a lemon over or drizzle a teaspoon of lemon juice over (or more, to taste) and toss.
6. Serve warm as a side.  Or top with a few raisins, sliced chicken and toasted almonds to make a fabulous entree salad.

Happy Eats!

~Kate