Crisp, flaky pancakes layered with fresh scallions, ideal as a savory snack or appetizer, ready in 45 minutes.
# 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 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 extra for brushing and frying)
# How-To Steps:
01 - In a large bowl, combine flour and salt. Pour in boiling water, stirring with chopsticks or a wooden spoon until shaggy. Add cold water and knead until smooth (about 5 minutes). Cover with a damp cloth and let rest for 20 minutes.
02 - Divide dough into 4 equal pieces. Roll each piece into a ball.
03 - On a lightly floured surface, roll one ball into a thin rectangle (about 1/8 inch thick). Brush lightly with oil, sprinkle with a pinch of salt and a quarter of the spring onions.
04 - Roll up the dough sheet like a jelly roll. Coil the roll into a spiral (like a snail shell), tuck the end underneath, and flatten gently. Repeat with remaining dough.
05 - Roll each spiral into a 6-inch disc.
06 - Heat 2 tablespoons 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 more oil as needed for each pancake.
07 - Transfer to a paper towel-lined plate. Slice into wedges and serve warm.
