# Ingredient List:
→ Dough
01 - 2 cups all-purpose flour
02 - 3/4 cup boiling water
03 - 1/4 cup cold water
04 - 1/2 teaspoon fine salt
→ Filling
05 - 1 cup scallions (spring onions), thinly sliced (green and white parts)
06 - 1/2 teaspoon fine salt
07 - 1/4 teaspoon white pepper (optional)
→ For frying
08 - 1/4 cup vegetable oil, plus additional oil for brushing and frying
# How-To Steps:
01 - Combine flour and 1/2 teaspoon salt in a large mixing bowl. Pour in boiling water and stir with a wooden spoon until the mixture becomes shaggy. Add cold water and knead until the dough is smooth and elastic, about 4–6 minutes.
02 - Cover the dough with a damp cloth and let it rest at room temperature for 20 minutes to relax the gluten and make rolling easier.
03 - Divide the rested dough into 4 equal pieces and shape each into a smooth ball, keeping them covered to prevent drying.
04 - On a lightly floured surface, roll one dough ball into a thin rectangle about 1/8 inch thick. Lightly brush the surface with oil, sprinkle with a pinch of salt and one quarter of the sliced scallions.
05 - Roll the dough sheet into a tight jelly roll, then coil the roll into a spiral (snail shape). Tuck the end underneath and gently flatten the coil with your palm. Repeat with remaining pieces.
06 - Roll each coil into a roughly 6-inch (15 cm) disc, working gently to preserve the internal layers for flakiness.
07 - Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Fry one pancake at a time, cooking 2–3 minutes per side until golden brown and crisp; add more oil between batches as needed.
08 - Transfer cooked pancakes to a paper towel-lined plate to drain, slice into wedges and serve warm with soy sauce, chili oil or other preferred condiments.
