Ingredients:

  • 2 cups all-purpose flour
  • ¾ cup boiling water
  • ¼ teaspoon salt
  • ¼ cup scallions (green onions), finely chopped
  • 2 tablespoons sesame oil
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 3 tablespoons vegetable oil (for frying)
  • 2 tablespoons soy sauce (for dipping sauce, optional)
  • 1 tablespoon rice vinegar (for dipping sauce, optional)
  • 1 teaspoon sesame oil (for dipping sauce, optional)
  • ½ teaspoon sugar (for dipping sauce, optional)
  • Pinch of red pepper flakes (for dipping sauce, optional)

Instructions:

  1. In a large mixing bowl, combine 2 cups of all-purpose flour and ¼ teaspoon of salt.
  2. Gradually pour in ¾ cup of boiling water, stirring with a fork or chopsticks until the dough starts to come together.
  3. Once its cool enough to handle, knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
  4. In a small bowl, combine the finely chopped scallions, sesame oil, 1 teaspoon salt, and black pepper. Mix well and set aside.
  5. After resting, divide the dough into 4 equal pieces. Roll out one piece on a lightly floured surface into a thin circle (about 8 inches in diameter).
  6. Brush the surface of the rolled-out dough with sesame oil and sprinkle a quarter of the scallion filling evenly over the dough.
  7. Starting from one edge, roll the dough tightly into a log, enclosing the filling. Pinch the ends to seal and coil the log into a spiral.
  8. Gently flatten the coiled dough and roll out again into a circle about ½ inch thick.
  9. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
  10. Carefully place the pancake into the skillet and fry for about 3-4 minutes on each side, or until golden brown.
  11. Repeat with the remaining dough to make a total of 4 pancakes, adding more oil as needed.
  12. Cut each pancake into wedges and serve hot alongside the dipping sauce.