# Ingredient List:
→ Dough
01 - All-purpose flour — 2 cups
02 - Boiling water — 3/4 cup
03 - Cold water — 1/4 cup
04 - Salt — 1/2 teaspoon
→ Filling
05 - Spring onions (scallions), finely sliced (green and white parts) — 1 cup
06 - Salt — 1/2 teaspoon
07 - White pepper (optional) — 1/4 teaspoon
→ For frying
08 - Vegetable oil — 1/4 cup, plus additional for brushing and frying
# Directions:
01 - In a large mixing bowl combine 2 cups all-purpose flour with 1/2 teaspoon salt. Pour in 3/4 cup boiling water and stir with chopsticks or a wooden spoon until the mixture forms a shaggy mass. Add 1/4 cup cold water and knead by hand until the dough is smooth and elastic, about 5 minutes. Cover with a damp cloth and allow to rest for 20 minutes to relax the gluten.
02 - Turn the rested dough onto a lightly floured surface and divide it into 4 equal portions. Shape each portion into a smooth ball and keep covered to prevent drying.
03 - Working with one ball at a time on a lightly floured surface, roll the dough into a thin rectangle about 1/8 inch thick. Lightly brush the surface with vegetable oil, sprinkle a pinch of salt and spread one quarter of the sliced spring onions evenly over the sheet.
04 - Roll the dough sheet lengthwise into a tight log, then coil the log into a spiral (snail shape). Tuck the end underneath, flatten gently with your palm, and repeat the process with the remaining portions.
05 - Take each spiral and roll it out into a 6-inch round disc on a lightly floured surface, keeping the layers intact to develop flakiness.
06 - Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Fry one disc at a time, cooking 2–3 minutes per side until golden brown and crisp, adding more oil as needed between pancakes to ensure even browning.
07 - Transfer cooked pancakes to a paper towel–lined plate to drain excess oil. Slice into wedges and serve warm with soy sauce, chili oil, or preferred condiments.
