# Components:
→ 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 finely 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 additional oil for brushing and frying
# Directions:
01 - In a large mixing bowl, whisk together the flour and salt. Pour in the boiling water while stirring with chopsticks or a wooden spoon until a shaggy mass forms; add the cold water and knead by hand until the dough is smooth and elastic, about 5 minutes.
02 - Cover the dough with a damp cloth and let it 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 tight ball, keeping the unused portions covered 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 vegetable oil, sprinkle with a pinch of salt and approximately one quarter of the sliced spring onions.
05 - Roll the dough sheet lengthwise into a tight cylinder, then coil the cylinder into a spiral (snail shape); tuck the end underneath and press gently to seal.
06 - Flatten the spiral with your palm and roll it out into a 6-inch (approximately) disc, taking care to maintain even thickness.
07 - Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Fry one pancake at a time, cooking 2–3 minutes per side until golden brown and crisp; add additional oil as needed between pancakes to achieve an even crust.
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 for dipping.
