👨‍🍳 Instructions

1. 1

   Make the dough: In a large bowl, combine the all-purpose flour and 1 teaspoon of salt. Create a well in the center and pour in the boiling water. Stir with chopsticks until large flakes form. Gradually add the cold water, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 2-3 minutes until smooth and slightly sticky. Brush the dough ball with a little oil to prevent drying, cover with plastic wrap, and let rest for at least 30 minutes.

   💡 Tip: Using boiling water helps to create a softer, more pliable dough, which is easier to roll thinly. The dough should be slightly sticky but manageable.
2. 2

   Prepare the filling: In a small bowl, mix together the sesame oil, 2 tablespoons of all-purpose flour, the remaining 0.5 teaspoon of salt, and the finely chopped scallions to form a paste. Some recipes suggest adding Chinese five-spice powder or Sichuan peppercorns for extra flavor.

   💡 Tip: Ensure the scallions are finely chopped to distribute evenly and prevent tearing the dough.
3. 3

   Shape the pancakes: Divide the rested dough into 6-8 equal portions. On a lightly oiled surface, take one portion and roll it out thinly into a rectangle (approximately 6x10 inches). Spread about 1-2 tablespoons of the scallion-sesame oil paste evenly over the surface, leaving a small border. Roll the dough up tightly from the long side to form a log. Coil the log into a spiral (like a snail shell), tucking the end underneath. Gently flatten the spiral with your hand or a rolling pin into a round pancake about 1/4-inch thick.

   💡 Tip: Rolling the dough thinly is key to achieving flaky layers. Be gentle when flattening the coiled dough to avoid pressing out all the air.
4. 4

   Cook the pancakes: Heat 1-2 tablespoons of vegetable oil in a non-stick or cast-iron skillet over medium-high heat. Once the oil is shimmering, carefully place a pancake in the pan. Cook for about 3-4 minutes per side, or until golden brown and crispy. You may need to adjust the heat to prevent burning. Press down gently with a spatula for even cooking.

   💡 Tip: Ensure the pan is hot enough before adding the pancake for a good sear. Don't overcrowd the pan; cook one or two at a time.
5. 5

   Serve: Remove the cooked pancakes from the pan and place them on a wire rack or paper towels to drain excess oil. Cut into wedges and serve immediately with your favorite dipping sauce, such as soy sauce and black vinegar.

   💡 Tip: Serving immediately ensures the best crispy texture. Leftovers can be reheated in a skillet.