# What You’ll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 3/4 cup boiling water
04 - 1/4 cup cold water
→ Filling
05 - 1 cup thinly sliced spring onions (scallions), green and white parts
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon white pepper (optional)
→ For frying
08 - 1/4 cup vegetable oil, plus extra for brushing and frying
# Directions:
01 - In a large bowl, whisk together flour and 1/2 teaspoon salt. Pour in the boiling water and stir with chopsticks or a wooden spoon until the mixture is shaggy. Add the cold water and knead on a lightly floured surface until the dough is smooth and elastic, about 5 minutes. Cover with a damp cloth.
02 - Allow the dough to rest, covered, for 20 minutes to relax the gluten and make rolling easier.
03 - Divide the rested dough into 4 equal pieces and roll each into a tight ball.
04 - On a lightly floured surface, roll one ball into a thin rectangle approximately 1/8 inch thick. Lightly brush the surface with vegetable oil, sprinkle a pinch of salt and a quarter of the sliced spring onions evenly over the sheet.
05 - Starting at one long edge, roll the dough sheet into a tight log like a jelly roll. Coil the log into a spiral, tucking the end underneath, then flatten gently with your palm. Repeat with the remaining pieces.
06 - Press each spiral flat and roll into a 6-inch disc, taking care to keep the layers intact so they separate slightly during cooking.
07 - Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Fry one pancake at a time, 2–3 minutes per side, until both sides are golden brown and crisp. Add more oil as needed between pancakes to maintain a shallow frying layer.
08 - Transfer cooked pancakes to a paper towel-lined plate to drain briefly. Slice into wedges and serve warm with soy sauce or chili oil if desired.
