# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 3/4 cup boiling water
03 - 1/4 cup cold water
04 - 1/2 teaspoon salt
→ 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, stir together the flour and salt. Pour in the boiling water and mix with chopsticks or a wooden spoon until the mixture is shaggy. Add the cold water and knead by hand until the dough becomes smooth and elastic, about 4–5 minutes. Cover with a damp cloth.
02 - Let the covered dough rest at room temperature for 20 minutes to relax the gluten and make rolling easier.
03 - Divide the rested dough into four equal pieces and shape each into a ball. Keep the portions covered while you work 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 a thin film of vegetable oil, sprinkle a pinch of salt, and scatter a quarter of the sliced spring onions over the sheet.
05 - Roll the dough lengthwise into a tight log like a jelly roll. Coil the log into a flat spiral (snail shape), tuck the end underneath, and press gently to seal.
06 - Press the spiral gently and roll it out with a rolling pin into a 6-inch disc, maintaining even thickness. Repeat the rolling, oiling, and coiling process with the remaining portions.
07 - Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Fry one pancake at a time for 2–3 minutes per side, adjusting the heat as needed until both sides are golden brown and crisp. Add more oil between pancakes to maintain a shallow fry.
08 - Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Let rest for a minute, then slice into wedges and serve warm with soy sauce or chili oil.
