Scallion Pancakes a-Frying.

I've been working on my gluten free scallion pancake technique. 
After several attempts, I now have the consistency of the dough down.  Considering that this is rice flour with no gluten to make the mixture elastic, the finished products are very much like the real thing: crispy on the outside, chewy on the inside.  I'm wondering if this dough is resilient enough to be used to make dumplings...